Lentil Burgers


1 cup dry lentils
4 cups cold water
1 small potato, peeled and shredded
1 carrot, peeled and shredded
2 Tablespoons finely chopped onion
2 eggs or soy egg substitute

Wash lentils and place in a heavy three-quart saucepan. Cover with cold water and bring to boil. Lower heat to simmer uncovered for twenty minutes. When lentils are tender pour into a colander and rinse well with cold water. Drain well. Place back into saucepan and add remaining ingredients. Stir well. Heat a griddle or heavy fry pan over medium-high heat and spray or lightly oil. Using about one-third cup lentil mixture, pour onto hot griddle and form into a four inch burger with the back of a spoon. Cook until very crisp, about three to five minutes. Carefully turn over and cook other side. Remove from pan when burger is crisp on both sides. To cook on grill, brush both sides of each burger with a low-fat barbeque sauce and place on hot prepared grill surface. Turn when well-browned and cook other side. Add a slice of low-fat cheese at this point. Continue cooking until cheese melts and lentil burger is warmed through. Serve hot on prepared buns. Yields eight lentil burgers.