- In a large sauce pan, place the combed through lentils and cover with water or stock so that it covers the lentils by at least 2 inches (check the cooking instructions for the type of lentil you are using, some may require soaking before cooking).
- Cook for the approximate time as suggested by the lentil package, usually 30- 45 minutes on boil.
- Place the cooked lentils into a fine sieve and allow to drain and cool.
- Take the carrot and celery and saute in the butter and oil until softened over medium heat, about 10 minutes.
- Just before the carrot and celery are done add the dried onion and parsley.
- Place the drained and cooled lentils in a large bowl add the carrot mixture and mash all with a potato masher. Don't over mash, it is fine to leave some of the lentils whole.
- Taste at this point and adjust seasoning if necessary.
- Add the eggs and about ¼ cup of bread crumbs and stir to combine all the ingredients. Continue to add bread crumbs until you have a slightly moist not wet mixture.
- Form into patties, I like thick big burgers so this recipe yields 4 big burgers for me, but you can make them smaller and get 6-8 out of the recipe. Place the formed patties onto a plate and layer with waxed paper in between. Cover and refrigerate for at least an hour.
- To cook it is best to use either a large saute pan or a griddle on the BBQ, these burgers don't do well on BBQ grates. Cook at medium to medium high heat until warmed through and a nice crust has formed on the outside, Depending on the thickness of the burgers anywhere from 3-7 minutes per side.
- To serve you can place on a bun with the usual accoutrements or go crazy with whatever you think will go, garlic aioli, roasted peppers. Serve without the bun with grilled pineapple, BBQ sauce the choices are endless.