Lentil Burgers

We have served these to many meat eating and vegetarian guests and they really like them. Carlos’s family tried them and lets just say there weren’t leftovers! Don’t take much preparation and they are a hit!

Lentils

  • 1 cup lentils
  • 3 cups water
  • salt
  • bay leaves
  • garlic (optional)

Cook for 30-35 minutes or until soft . You don’t need to pre-soak the lentils. They are the only bean that doesn’t need it. When they are done, drain water and take out bay leaves. You can also use leftover lentils for this recipe.

Meanwhile, Saute 

  •  1 large onion
  • 1 clove of garlic
  • 5-6 carrots
  • 2-3 stalks celery

1 cup (aprox) bread crumbs or a mix of quick oats  and bread crumbs.

oil for crisping them up.

Chop vegetables into small pieces. T-mix is great for this. Make sure you have enough celery and carrots. Saute for 10-15 minutes. This saute is where the burgers get the their flavor from. Add salt and pepper to taste. In a bowl, add the saute mixture to hot or cold lentils.  Add bread crumbs or oatmeal (or a mix of the two) until you can form the lentils into burger patties. Finally, roll the burgers in bread crumbs. “Fry” them in a small amount of oil so that they are crispy and browned on the outside.

Enjoy with all the toppings you want- tomato, lettuce, pickles, avocado, mayo, and cheese on your favorite buns:) You  can also freeze leftover burgers.

These go really good with French bakes (fries that are baked in the oven) cut the fries and coat them with olive oil, salt, and chili powder.

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2 responses to “Lentil Burgers

  1. Hi Sarah and Carlos!

    Thanks a million for this brilliant recipe!

    We enjoyed them on Saturday AND for lunch on Sunday! 😀 They have a great, nutritious and healthy taste, and they are really easy to make. PERFECT!

    Here are some variations/uncertainties that we have come across (due to checking your blog too late):

    I only used 2 carrots, but 2 cups of lentils instead, because I was afraid the burgers wouldn’t “stick” together properly. I think it worked fine – the lentils and bay leaves give it a great taste, I think.

    Also, in lack of a better “burger sauce” we used organic Thousand Islands dressing, which was absolutely no problem.

    We tried them also with ciabatta and wholegrain burger rolls – just fine! 😀

    Cheers!

  2. I guess it also depends on the size of the carrots. I would say 3 large or 5-6 small. Making the burger stick together isn’t a problem because of the bread crumbs.
    Glad you enjoyed the burgers!

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