Lentil Burgers

Lentil Burgers

10
karkar 0

"Easy lentil veggie burger adapted from SILVERWOLF's 'Butter Bean Burgers.' Additional vegetables may be added, as well as extra spices to enhance the flavor. You should also use whatever cheese you like."

Ingredients 30 m {{adjustedServings}} servings 273 cals

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Nutrition

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  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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

  • Cook's Notes:
  • This recipe was adapted from Butter Bean Burgers, as submitted by Allrecipes user SILVERWOLF.
  • You may also deep-fry them in 1/4 cup of oil, however I prefer them crispier.
  • You can mash the lentils by hand rather than use a food processor, just be careful to maintain a coarse texture.
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Reviews 10

  1. 11 Ratings

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2Twinkies1Cupcake
6/16/2014

I altered the recipe so much, I may as well create my own recipe to upload. But I used this as a basis to create my own lentil burgers, because I wanted to have a cheap, healthy lunch on hand and also because I am trying to eat less meat. I added chopped garlic to mine, and some various spices I had on hand (adobo seasoning, garlic salt, even a sprinkling of poultry seasoning, I was just afraid of bland tasteless beans so I threw in a lot). I also did not add the shredded mozzarella cheese because I wanted to top my burgers with a slice of cheddar (or something more flavorful than mozz) instead. I did not process the beans, instead I put them all in a dishrag and squeezed all the water out, which really helps prevent mushy burgers. And lastly, I did not dredge mine in cornmeal, I just pan-fried in olive oil instead to create a nice crunch, you can see in my picture the great crust I ended up with. Oh one more thing, I made up a bunch of patties, laid them on a cookie sheet and put them in the freezer. One frozen, I put them all in a ziploc bag, and now I have my own veggie burgers on hand!

kiwibear
5/17/2014

I have actually been making this for years adapted from the exact same recipe! Its awesome!!! However, I do make it with a few changed sharp cheddar cheese instead of mozzarella, plain panko breadcrumbs, jalapeno pepper instead of bell and I do not use cornmeal (though I will try the cornmeal next time) I also add about a tsp (or so) of Sambal Oelek (we like things spicy). I also serve with spicy mayo made with Sambal Oelek mixed with light miracle whip. Awesome that you added this recipe!!!!

krimille
9/10/2014

Tried to follow to the letter, but I didn't have bell pepper, so substituted some sautéed mushrooms and carrots; also sautéed the onions. Probably should have squeezed out the lentils and veggies, because I wound up having to add a lot of breadcrumbs to get the patties to hold together. But once I did that, they cooked up beautifully! This is such a versatile and forgiving recipe - I will be playing with different seasonings and veg in the future.