LENTIL BURGERS
These veggie patties are streamlined enough for a weeknight dinner, packed with protein, and deeply savory thanks to mushrooms and mellow white miso.
Provided by Chris Morocco
Categories Bon Appétit Dinner Hamburger Lentil Yogurt Mushroom Paprika Lemon Vegetarian Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield Makes 6
Number Of Ingredients 12
Steps:
- Place lentils in a large saucepan and pour in water to cover by 4". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain well, then let cool at least 10 minutes.
- Meanwhile, mix together yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt.
- Mash mushrooms, miso, paprika, 2 Tbsp. oil, and remaining garlic in a medium bowl with a spoon to combine. Add lentils and mix and smash until partly mashed but with lots of whole lentils still remaining. Add flour and vigorously stir until mixture holds together when squeezed in your hand; if it doesn't, continue to mash until it does, adding another 1-2 Tbsp. flour if needed. Form into 6 patties about ¾" thick.
- Heat 1 Tbsp. oil in a large nonstick skillet (patties will stick to a regular skillet) over medium. Cook 3 patties until deeply browned and crisp underneath, about 3 minutes. Carefully turn over; cook, adding more oil as needed to maintain a light coating around patties, until deeply browned and crisp on the other side, about 3 minutes. Transfer to a plate. Repeat with remaining patties and 1 Tbsp. oil.
- Spread cut side of buns with reserved yogurt mixture. Build burgers with buns, patties, sprouts, and pickles.
VEGAN LENTIL BURGERS
These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)
Provided by Food Network Kitchen
Time 2h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
- Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
- Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
- Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.
Nutrition Facts : Calories 560 calorie, Fat 14 grams, SaturatedFat 1.5 grams, Sodium 900 milligrams, Carbohydrate 90 grams, Fiber 21 grams, Protein 21 grams, Sugar 10 grams
LENTIL BURGERS
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.
Provided by karkar
Categories Everyday Cooking Vegetarian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
- Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
- Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
- Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
- Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.
Nutrition Facts : Calories 272.8 calories, Carbohydrate 37.2 g, Cholesterol 52.5 mg, Fat 7.1 g, Fiber 10.8 g, Protein 16.5 g, SaturatedFat 1.9 g, Sodium 104.7 mg, Sugar 3.7 g
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
More about "veggie orange lentil burgers recipes"
LENTIL BURGERS RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (96)Author Chris MoroccoServings 6Estimated Reading Time 7 mins
- Pour water into a large saucepan to cover lentils by 4". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain very well in a fine-mesh sieve, then let cool at least 10 minutes (spread them out on a baking sheet, which will help them cool faster).
- Meanwhile, combine yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt; set aside.
- Finely chop mushrooms and transfer to a medium bowl. Add miso, paprika, 2 Tbsp. oil, and remaining garlic clove. Add lentils (you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentils still remaining. Vigorously stir in flour until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add 1–2 Tbsp. flour if needed. Form into 6 patties about ¾" thick.
- Working in 2 batches, heat 1 Tbsp. oil in a large nonstick skillet (nonstick is essential since these will definitely stick to a regular skillet) over medium. Cook patties until deeply browned and very crisp on bottom side, about 3 minutes. Carefully turn and repeat on second side, adding more oil as needed to maintain a light coating around patties in skillet.
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