Veggie Burgers

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These burgers are awesome! Plus- They're pretty cheap and easy to make. The burgers have a lovely curry flavor and fragrance. No adjustments are necessary, although you could add chopped red bell peppers or mushrooms if you wanted to up the fresh veggies. I've also subbed flax meal mixed with water for the eggs in a pinch, so you could do that if you're on a vegan diet. I use Greek yogurt for the spread, and I've used the fat free kind mixed with the goat cheese, and it still tasted great. Definitely a keeper recipe! I make these a couple of times a month. Served with oven baked sweet potato fries and salad.

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one word "Awesome" here are my tips...
Follow the recipe axactly and you will end up with a totally awesome recipe for everyone including meat-eaters.

Biggest tip...just because it calls for 1 cup of lentils and 1/2 cup barley - this so makes enough for 6 people. I doubled it thinking it wouldn't make enough and ended up with 16 burgers - I am thinking they will freeze well.

my neice said that they would have been better with a pita type of bun and serving with a cucumber sauce.

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We made this recipe as a trial to veggie burgers...not a favorite in our house. These were sooooo good they asked to have them again. The batch I made was rather large so the next day I crumbled the leftover cooked burgers and made veggie tacos. Yummy!
I also have added chopped mushrooms to the mix.
I've been telling all my friends about this recipe.

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I think these are more accurately named Bean Curry Burgers. There really aren't too many vegetables in them, and the curry was overpowering. I'd suggest cutting down, esp. if you're serving these to kids.

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I've never made veggie burgers at home before, I'm so glad this was my first try because now I will definitely make more. I didn't used 4 pearl onions because that is what I had and replaced the ginger with thai basil. It has a nice kick and great for me! What a treat.

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