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.
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 WITH AIOLI
Make and share this Red Lentil Burgers With Aioli recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 21
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.
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- 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 lentils, 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.
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