Red Lentil Burgers With Aioli Recipes

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.

RED LENTIL BURGERS WITH AIOLI

Steps:

• To make aioli: Combine all ingredients; cover and chill.
• To make burgers: Combine water, lentils and 1/4 tsp salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes. Drain; set aside.
• Heat a little oil in a large nonstick skillet over medium high heat. Add onion, carrot, garlic; saute 3 minutes.
• Add 1/2 tsp salt, mushrooms, marjoram and pepper; cook 3 minutes, stirring occasionally. Place mixture in a large bowl; let stand 5 minutes.
• Stir in lentils, breadcrumbs, lemon juice and egg white. Cover and chill 30 minutes to firm up mixture.
• Shape lentil mixture into equal sized patties, 1/2" thick. Heat vegetable oil in a nonstick skillet over medium heat.
• Cook patties 5 minutes on each side. Serve on buns with desired condiments; spread bun with aioli.

CUMIN-SPICED RED LENTIL BURGERS

Steps:

• Pour lentils into a large saucepan with cold water to cover by 2 inches. Bring water to a boil, reduce heat to medium, and simmer until lentils are tender, about 10 minutes; drain.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat paper with a layer of cooking spray.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until golden, about 6 minutes; add carrots, bell pepper, celery, and about 2/3 of the garlic. Continue to saute the mixture until the carrots begin to soften, 5 to 7 minutes. Season mixture with cumin and cayenne pepper; remove skillet from heat.
• Stir lentils, bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper into the vegetable mixture; shape into patties and arrange onto the prepared baking sheet.
• Bake patties in preheated oven for 15 minutes, flip, and continue baking until brown and crispy, 10 to 15 minutes more.
• Whisk yogurt, lemon juice, and the remaining parsley and cilantro together in a small bowl.
• Put each burger into a lettuce leaf and top with a dollop of yogurt sauce.

CUMIN-SPICED RED LENTIL BURGERS

Steps:

• In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
• Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
• Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.
• Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side.