Lentil Veggie Burgers

Lentil Veggie Burgers

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Break out the grill and prepare these vegan burgers. Filled with veggies and cooked to perfection, this dish will challenge the traditional beef patty.

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Chicago

Time needed

20 min preparation + 2 hour cooking

Serving Size / Yield

6 servings

Ingredients

  • 3/4 cup brown lentils, rinsed, strained and picked through
  • 1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
  • 2 teaspoons extra-virgin olive oil
  • 1 large red onion, half finely chopped and half thinly sliced
  • Juice of 1/2 lemon
  • Kosher salt
  • 8 ounces fresh baby spinach
  • 2 large cloves garlic, minced
  • Freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1 cup whole-wheat breadcrumbs
  • 1/2 cup walnuts, toasted and finely chopped
  • Cooking spray
  • 6 whole-grain vegan hamburger buns
  • Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving

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Directions

Over high heat, bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan. Reduce heat to medium, cover and simmer about 30 minutes. Transfer to a bowl with the remaining 1 tablespoon broth and mash well with a potato masher of sorts and set aside.

Next, heat oil in a large nonstick skillet over medium heat. Add the lemon juice, chopped onion, and 1/4 teaspoon salt. Stir for about 6 minutes. Add the garlic, spinach, 1 1/2 teaspoons black pepper and cumin and stir for about 3 minutes.

Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Form into patties and cover and refrigerate for at least 1 hour.

Heat the grill to medium-high and grill for about 3 minutes on each side. Place the patties in the buns along with desired toppings and serve.


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