Easy Lentil Burger Recipes

VEGAN LENTIL BURGERS

Steps:

• Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
• Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

VEGAN LENTIL BURGERS

Steps:

• Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
• Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
• In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
• While still warm form the mixture into patties, it will make 8-10 burgers.
• Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

CHEESY LENTIL BURGERS

Steps:

• Add the drained tinned lentils to a large mixing bowl, along with the grated cheese, tomato puree, garlic granules, dried parsley, and plenty of black pepper. Mix well to combine.
• Add the plain flour, and mix to combine. Then add the egg, and mix very thoroughly until everything is well mixed. The lentils will probably become a bit mashed up, which is good.
• Using clean hands, form the mixture into burger shapes, and place on a baking tray lined with non-stick foil. I made 5 large burgers, but you could easily make 6 slightly smaller burgers if you prefer. The mixture will be fairly sticky, but able to hold its shape - add a dash more flour if you think the mixture seems too wet.
• Lightly spray the burgers with oil, and bake on Bacofoil® Non-Stick Kitchen Foil at 190°C (Gas Mark 5 / 375°F) for around 35-40 minutes, or until they are quite firm and golden brown.

EASY LENTIL BURGERS RECIPE

Steps:

• Like all recipes, that are not true formulas, the amounts of the ingredients aren't written in stone. If you want it spicy, add more Worcestershire or add pepper flakes. Spice it with the addition of other herbs that you think will go well.
• Directions for Lentil Burgers:
• In a large sauce pan place the combed through lentils and cover with water or stock so that it covers the lentils by at least 2 inches ( check the cooking instructions for the type of lentil you are using, some may require soaking before cooking).
• Cook for the approximate time as suggested by the lentil package, usually 30- 45 minutes on boil.
• Place the cooked lentils into a fine sieve and allow to drain and cool.
• Take the carrot and celery and saute in the butter and oil until softened over medium heat, about 10 minutes.
• Just before the carrot and celery are done add the dried onion and parsley.
• Place the drained and cooled lentils in a large bowl add the carrot mixture and mash all with a potato masher. Don't over mash, it is fine to leave some of the lentils whole.
• Taste at this point and adjust seasoning if necessary.
• Add the eggs and about ¼ cup of bread crumbs and stir to combine all the ingredients. Continue to add bread crumbs until you have a slightly moist not wet mixture.
• Form into patties, I like thick big burgers so this recipe yields 4 big burgers for me, but you can make them smaller and get 6-8 out of the recipe. Place the formed patties onto a plate and layer with waxed paper in between. Cover and refrigerate for at least an hour.
• To cook it is best to use either a large saute pan or a griddle on the BBQ, these burgers don't do well on BBQ grates. Cook at medium to medium high heat until warmed through and a nice crust has formed on the outside, Depending on the thickness of the burgers anywhere from 3-7 minutes per side.
• To serve you can place on a bun with the usual accoutrements or go crazy with whatever you think will go, garlic aioli, roasted peppers. Serve without the bun with grilled pineapple, BBQ sauce the choices are endless.

LENTIL BURGERS

Steps:

• take one cup of dry lentils put into a pot and add 3-4 cups of water, boil vigoursly at high heat for 10 minutes the turn down to minimum heat and boil for another 20 minutes. A little bit of olive oil and finely chopped garlic can be added to the water.
• Drain the lentils and put on a frying pan at medium heat, let the water evaporate then add a little bit of canola or olive oil. Add the rest of ingredients - 2 cloves of finely chopped garlic, mustard, oregano, paprika, salt and pepper. Fry/heat for 10 minutes.
• Take lentils and put into a big bowl and add an egg, then make little patties and fry them, or as a vegan altenative they can be eaten as a side dish or added to tacos without the egg. It will be a little more crummy but still good.

LENTIL BURGERS

Steps:

• Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
• Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
• Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
• Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
• Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.

RED LENTIL BURGERS RECIPE

Steps:

• Saute onion and garlic until golden and tender.
• Add cumin powder and coriander powder, cook for about 10 seconds.
• Add the vegetable broth, water, lentils, carrot and salt. Bring to a boil, then reduce heat to medium/low and allow to simmer until lentils are tender and all the liquid is absorbed, about 10 minutes*. Stir occasionally.
• Remove lentil mixture from heat, add fresh herbs and mix till combined. Let the mixture cool down for about 10 min.
• Then, add panko, beaten egg and stir until combined.
• Divide the lentil mixture to form 8 patties (each patty is about 3,5 full tablespoons).**
• Heat oil in a large skillet over medium/high heat, and cook the patties on each side till golden/brown.
• Optional: Serve them in between burger buns with fresh vegetables and garlic/yogurt sauce or any sauce of liking.