BrokeAss Gourmet, The premier food, wine and lifestyle blog for people who want to live the high life on the cheap.

Prep Time 0:20

Cook Time 0:08

This easy appetizer or vegetarian main course tastes so meaty, even the most die-hard carnivore will enjoy it. Garlicky aioli makes it even more special. If you don’t have time to make fresh aioli, substitute good mayonnaise for the oil and egg yolk.

• Ingredients
• 1 can lentils, drained and rinsed $1.50
• 1/2 small white onion, chopped $0.50
• 1 small bunch flat-leaf parsley, chopped $1
• 6 sun-dried tomatoes, chopped $1
• 1/4 cup bread crumbs $1.50 for 16 oz.
• 1/8 cup shredded Parmesan, plus more for garnish $4 for 10 oz.
• 1 whole egg plus 1 egg yolk $1.50 for 6
• 3/4 cup olive oil plus more for frying Pantry
• 2 cloves garlic Pantry
• juice of 1/2 lemon $0.50 for 1 lemon
• 1/4 tsp paprika $1.50 for 1 oz.
• salt and pepper to taste Pantry

Total Cost of Ingredients $13

Directions

In a blender or food processor, mince garlic. Add 1 egg yolk and combine lightly. Slowly stream in half olive oil until it begins to thicken, then add lemon juice. Slowly stream in remainder of olive oil until mixture resembles a thin mayonnaise. Scrape into a bowl and stir in salt, pepper and paprika. Refrigerate until ready to use.

To make the burgers, combine lentils, onion, parsley, sun-dried tomatoes, whole egg, bread crumbs, Parmesan cheese, salt and pepper in a small bowl. Mix gently to incorporate.

Heat 2 tbsp olive oil in a frying pan over medium-high heat. Form mixture into 4-6 patties. Fry patties until golden brown, 2-3 minutes. Flip and cook on other side.

Serve garnished with additional Parmesan and aioli.

Served 2-3.