Confession time. I miss hamburger. Like wicked bad. Though my unprocessed challenge is over we are still going strong on the meatless diet plan. I've had a few slips nothing major.
A few weeks ago when I got a hankering for some ground, fatty, greasy, extremely processed hamburger. I took a chance and created my own vegetarian meatball. Slathered it in my favorite tomato sauce and some cheese on my homemade rolls. Walla a Lentil Meatball Slider that was every bit of good as the real thing but healthier and less processed!
Dead serious, my husband said if someone told him that was beef, he would have believed them. And I agree, I could have believed that was real meat. And oh how I pretended!
Needless to say this meal has made it onto our menu every week. OBSESSED we are!
Lentil Meatball Sliders
2 cups cooked lentils
2/3 cups bread crumbs
2 cloves garlic
1 tbs fresh diced basil
1 tbs fresh diced parsley
1 tbs fresh diced chives
1 tsp salt
1/4 tsp ground black pepper
Couple tbs of vegetable stock (optional)
1 tbs olive oil (for frying)
Your favorite tomato sauce for toppings
1 cup shredded mozzarella cheese for topping (to make vegan use vegan cheese substitute)
4 homemade burger buns (recipe found HERE but without the egg wash and substituted olive oil for the butter to make it vegan)
Add all of your "meatball" ingredients together in the food processor. Pulse until blended and smooth. IF they are too dry go ahead and try adding a tbs of vegetable stock. If you add too much and they become too wet, add in some more breadcrumbs. The "meatballs" should be moist but not too sticky to the touch. You should be able to roll them into 1-2 inch balls.
Fry over medium/high heat in about 1 tbs of olive oil. Brown on all sides.
Place meatballs on the bottom of your burger buns top with sauce and cheese. Place under the broiler for just a moment until cheese melts. Top with the other half of you burger buns.
Then dig in!