Foolproof Mega 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.

LENTIL BURGERS

Steps:

• Make a flaxseed egg by stirring the flaxseed meal and the water in a small bowl and set aside.
• In a food processor, combine 4 ounces of the mushrooms, 1 cup of the cooked lentils, 1/2 cup of the walnuts (broken), and the seasonings.
• Pulse until smooth and combined.
• Now, transfer the mixture into a large bowl.
• Then, add the flax egg, bread crumbs, 4 ounces of mushrooms, the remaining 1 cup of lentils, and 1/2 cup of chopped walnuts.
• Stir together to combine.
• Using a burger press or your hands, form similar-sized burger patties
• Place formed patties on a baking sheet lined with a silicone baking mat or wax paper.
• Cover the pan, and place in the freezer for 15 minutes.
• If you plan to make the lentil burgers later, place them in the refrigerator and then transfer them to the freezer 15 minutes before you plan to cook them.