Veggie Burgers

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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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These burgers came out awesome. They're pretty cheap and easy to make. A couple of things- make sure you add enough water when boiling the barley and lentils because they absorb quite a bit. Watch how much salt you add to the water, and to the mix because mine were almost too salty and I only add half the salt recommended. I used fat free yogurt mixed with the goat cheese, and it still tasted great. Definitely a keeper recipe! Served with sweet potato fries and salad.

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