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
SPICY LENTIL-WALNUT BURGERS
These Mediterranean-inspired veggie burgers pack in the flavor without adding on the pounds. This recipe was adapted from the March 2005 issue of Everyday Food magazine.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 16
Steps:
- In the bowl of a food processor, combine walnuts, breadcrumbs, garlic, jalapeno, cumin, coriander, red pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils, onion, and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
- In a large bowl, whisk egg. Add lentil mixture; mix until well combined. Divide into quarters; roll into balls, and flatten with the palm of your hands into 3/4-inch-thick patties.
- Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook, turning once, over medium-low heat until crisp and browned, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve burgers in pitas with sauce, avocado, and cherry tomatoes.
SPICY LENTIL BURGERS
I got this recipe out of "The WIC Bean Book." I altered it a little to fit my tastes, adding chili powder and the veggie cheese. The chili powder is appx. is use your best jugdement. These burgers turned out really good; nice and tender, not hard like many of the frozen patties you can buy. Even my husband "the meat eater" liked these!
Provided by buttercup0009
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Wash lentil, add water and bring to a boil in a large saucepan.
- Lower heat, cover, and cook 15 minutes.
- Add onions and carrots.
- Cook 15 min.
- more or until lentils are very tender.
- Remove from heat and cool slightly.
- Stir in bread crumbs, egg, garlic salt, oregano, and salt.
- Melt butter in large skillet and drop lentil mixtute by one-half cupfulls in hot butter; flattening mounds w/ spatula.
- Cook until firm and golden brown on both sides.
- Top each patty w/ 1 slice cheese; heat until melted.
- Serve on toasted buns.
Nutrition Facts : Calories 567.8, Fat 23, SaturatedFat 12.7, Cholesterol 71, Sodium 1264.2, Carbohydrate 65.3, Fiber 6.1, Sugar 7.4, Protein 24.8
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CUMIN-SPICED RED LENTIL BURGERS RECIPE - ANN WITHEY
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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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