Not everybody knows this: Simon Athearn, our head farmer, is also a trained chef who has created more than one innovative new dish in the Morning Glory Farm kitchen and at home. Here’s his own veggie burger, packed with good things.

Simon’s original recipe calls for lentils, but you could certainly substitute chick peas, bulgur, short-grain brown rice or our own black beans from the farm. And the vegetables can always be switched up to suit their availability and your taste.

Prep time: 25-30 minutes plus 1 hour in the refrigerator
Cooking time: 10 minutes
Makes: 6 large burgers

1 cup lentils (any kind) fully cooked according to instructions
1/2 cup shredded carrots
1/4 cup minced leek or onion
2 Tbsp. olive oil, plus a small amount for frying
1/2 cup shredded zucchini
1/2 cup finely shredded spinach
1 tsp. minced garlic
1/2 cup finely shredded Parmesan or sharp Cheddar cheese
1/4 cup wheat germ or panko
1 egg, beaten
1 Tbsp. Worcestershire sauce
1 Tbsp. cumin
1 Tbsp. parsley
Salt and pepper

Heat olive oil.
Sauté carrots and leeks in hot oil for 2-3 minutes.
Add zucchini, spinach and garlic and sauté until hot and zucchini has given off its water.
Pour off excess liquid and put mixture into a bowl with all remaining ingredients. Add some of the liquid back if mixture seems too dry.
Mash lentils into the mixture with the back of a spoon until a loose paste develops.
Pat into large patties no thicker than 1 inch and refrigerate for a minimum of 1 hour.
Fry in a small amount of oil until piping hot and brown on the outside.

Note: These burgers can also be baked or grilled.

  • If grilling, do not pour off excess liquid. Pat entire mixture into a square baking dish to 3/4-inch thick and cook for 20 minutes at 325 degrees. Allow to cool, form into burger-size patties, refrigerate and grill when ready.