I think I've perfected the homemade veggie burger. I don't know if it would fool a carnivore, but this recipe fullfills that craving for sweet and salty protien on a bun. (hm.... sweet AND salty... I wonder what week of the month this is)
Oh, and it's parve for passover.

Lentil beet burgers

INGREDIENTS:

1 tsp sea salt
1 tbsp mexican spice mix
1 tbsp sesame oil
8 cups of water
2 and 1/2 cups mixed yellow(or red) and green (not french) lentils
1/2 bunch cilantro, chopped
1 grated medium beet
1 cup nutritional yeast
2 to 3 tbsp balsamic vinagrette
1 packet matzoh ball mix
Wheat germ or corn meal
oil for frying
PREPARATION:
Boil water, lentils, salt, spice mix and oil, then simmer for 1/2 hour.
Mix cilantro and beet in large bowl.
Mix matzoh ball mix and nutritional yeast in small bowl.
Strain lentils well while hot, and put in large bowl over cilantro and beet. Let sit for 15 minutes.
Add the dry ingredients and vinagrette, and mix well.
Form into patties and coat with wheat germ or cornmeal, and freeze or fry in a lightly oiled frying pan until browned on both sides and heated through, about ten minutes.
Baking patties should also work well.