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Green Lentil Burgers

Green Lentil Burgers

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Cheerios

A tasty vegetarian burger that is different from the usual hamburger with chewy green lentils that would go well with other vegetables and whole grains.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 188 kcal
  • 9%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Combine water, lentils, and salt in a saucepan; bring to a boil, reduce heat to medium, and cook until all the water has been absorbed and lentils are nicely cooked, about 20 minutes. Transfer to a large bowl.
  2. Mash lentils with a potato masher; set aside.
  3. Heat 2 tablespoons canola oil in a skillet over medium-high heat. Saute celery and red onion in hot oil until tender, 5 to 7 minutes. Drain and discard excess oil and transfer celery and onion to a bowl.
  4. Stir molasses, ginger, and mustard together in a small bowl; stir into the celery mixture until the celery and onion are evenly coated. Stir celery mixture into the mashed lentils. Shape lentil mixture into 6 patties.
  5. Heat 1 tablespoon canola oil in a skillet over medium heat; fry patties in hot oil hot and firm in the center, 5 to 7 minutes per side.
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Reviews

sueb
1
11/29/2014

This reminds me of baked beans! Easy to make, great to eat! You have to make sure the lentils get well mashed, otherwise the burgers might break up when they are flipped! Thanks for the recipe, Cheerios! I will be making this again!

Buckwheat Queen
1
10/13/2014

Great flavour combo Cheerios! What a nice melange of tastes and textures. I followed the recipe exactly and it renders a tasty, easy to handle, easy to fry "burger". I formed the patties differently to see which came out better. I made a couple a bit chubby and the other various thicknesses; the chubbier ones - although they took longer to fry - actually had a better result in both taste, texture and manageability. The celery gives it a nice crunch and they are indeed chewy like the description states. I was weary of the molasses and mustard frankly, but Cheerios' inventions have never let me down and he is right-it is different but good. The ginger, molasses and mustard gave this a tangy but delicate flavour. They weren't sweet at all. A lovely wholesome flair. I sprinkled some fresh, chopped parsley and balsamic vinegar on top to garnish. Simply delicious. Thanks for this recipe. UPDATE: These freeze well. I froze half of the mixture before frying them and they cooked well once thawed. Just wait until they thaw and then form the patties and cook as written.