RED LENTIL BURGER
simple ingredients create a create burger
Provided by pbdad
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Begin by rinsing the red lentils and then in clean water boil them for 15 mins and scoop off the froth while they boil. Drain and allow to cool.
- While they are cooking, finely chop the onions and mushrooms and gently fry them with the half the cumin and half the garam masala until they have coloured and reduced by over half in volume.
- Add the onion/mushroom mix into a bowl with 2 tablespoons of water and the gram flour and mix throughly. The gram flour will help the burgers bind.
- Drain the red lentils and place in a blender with the rest of the cumin and the garam masala blend until a coarse paste.
- Add the red lentil paste to the mushroom/onion in the bowl, 1 tablespoon of olive oil and mix to form a paste. Let it rest for 10 mins
- Now make 4 burger patties and roll them in sesame seeds. Place them in the fridge for at least 10 mins or until ready to cook. (they can also be frozen at this stage)
- Pre heat the oven to 160C.To cook, fry the burgers in a little oil on both sides until golden brown. If you have made the burgers are quite big or they are being cooked from frozen place them in a medium oven for another 12 mins to continue to cook them all the way through, when they will be ready to serve.
Nutrition Facts : Calories 368 kcal, Carbohydrate 45 g, Protein 20 g, Fat 13 g, SaturatedFat 2 g, Sodium 12 mg, Fiber 22 g, Sugar 3 g, ServingSize 1 serving
CUMIN-SPICED RED LENTIL BURGERS
These hearty lentil burgers are so satisfying you won't miss the meat! Top with sprouts, tomato, or your favorite veggies.
Provided by ChefLaura
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h5m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 26.4 g, Cholesterol 52.1 mg, Fat 8.5 g, Fiber 4.9 g, Protein 10.4 g, SaturatedFat 2.3 g, Sodium 862.1 mg, Sugar 5.3 g
RED LENTIL BURGERS RECIPE
Easy red lentil burgers that are deliciously seasoned and divine! You can pair them with salad or put them between burger buns...there are many ways to enjoy these tasty and vegetarian lentil cakes! Yield: 8 lentil burgers.
Time 50m
Number Of Ingredients 16
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.
VEGAN LENTIL BURGERS
Got the recipe from theveggietable.com and wanted to post so I had it to hand and for others to share.
Provided by Bunny Erica
Categories Lentil
Time 1h10m
Yield 8-10 burgers
Number Of Ingredients 10
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.
Nutrition Facts : Calories 176.4, Fat 3, SaturatedFat 0.5, Sodium 354.9, Carbohydrate 28.5, Fiber 9, Sugar 1.9, Protein 9
QUINOA AND RED LENTIL BURGERS
Provided by Nava Atlas
Categories Sandwich Low Fat Vegetarian Kid-Friendly High Fiber Dinner Lunch Quinoa Lentil Spring Summer Healthy Low Cholesterol Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 burgers
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 425°F.
- 2. Combine the quinoa, lentils, seasoning blend, and oats in a medium saucepan with 3 1/2 cups water. Bring to a rapid simmer; then add the scallions, curry powder, cumin, and paprika as the water is heating up.
- 3. Simmer gently until the water is absorbed and the quinoa and lentils are done, about 15 minutes. Stir in the cilantro, then season with red pepper flakes, salt, and pepper. Stir in the olive oil if desired for a little added richness.
- 4. Line a baking sheet with parchment paper. Coat the inside of a round 1/2-cup measuring cup (like the one in the photo on the facing page) with a little olive oil. Grab a level scoop of the quinoa mixture; invert it onto the parchment, and give the bottom a sharp tap to release it. Using the bottom of the measuring cup, flatten the quinoa mixture into a 1/2-inch-thick patty. Repeat with the remaining quinoa mixture; you should wind up with 8 patties.
- 5. If you don't have a round 1/2-cup measuring cup, you can improvise by using any sort of 1/2-cup measure and shaping the mounds into burgers once they're on the parchment paper.
- 6. Bake for 15 minutes, then carefully flip each burger and bake an additional 15 minutes, or until golden and firm on each side. Remove from the oven and serve the burgers on their own or with the bread of your choice.
CUMIN-SPICED RED LENTIL BURGERS
Make and share this Cumin-Spiced Red Lentil Burgers recipe from Food.com.
Provided by Queen Dana
Categories Lentil
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 616.5, Fat 26.6, SaturatedFat 4.8, Cholesterol 96.7, Sodium 2012.3, Carbohydrate 69.3, Fiber 10.6, Sugar 8.7, Protein 28.1
CUMIN-SPICED LENTIL BURGERS
My lovely Turkish daughter-in-law has shared many recipes with our family. I transformed her original lentil log recipe (a traditional Turkish appetizer) into these lentil burgers. For a spicier burger, you can add hot chili powder or crushed red chili peppers. -Sheila Joan Suhan, Scottdale, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place 2 cups water and lentils in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until lentils are tender, 15-20 minutes, stirring occasionally. Remove from heat; stir in bulgur and 1 teaspoon salt. Cover and let stand until tender and liquid is absorbed, 15-20 minutes., Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Add cumin and chili powder; cook 1 minute longer. Remove from heat. Add onion mixture to lentil mixture. Stir in egg, green onions, parsley and remaining 1/2 teaspoon salt, mixing lightly but thoroughly. If needed, add remining 1/4-cup water, one tablespoon at a time to help mixture stay together when squeezed; shape into eight 1/2-in.-thick patties., In the same skillet, heat remaining 4 tablespoons oil over medium heat. Add burgers in batches; cook until golden brown, 3-5 minutes on each side. Serve in wraps with Sriracha mayonnaise and toppings of your choice.
Nutrition Facts : Calories 434 calories, Fat 23g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 780mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 16g fiber), Protein 16g protein.
LENTIL BURGERS
A vegetarian recipe for lentils - perfect to substitute ground beef in tacos, hamburgers or sandwiches or just as a side dish.
Provided by kayski1
Time 1h
Yield Serves 4
Number Of Ingredients 0
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.
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