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Loading...Green Lentil Burgers
- Meghan Prichard
- July 1, 2012
- 12:38 pm
- 46 comments
This summer is my first in New York. The oppressive heat and permeating smell of trash I was promised has been delivered swiftly and rather painfully. Fortunately, the other day I made the ideal warm-weather meal to offset my rather grungy day of working and underground commuting–a fresh sandwich chock full of veggies and protein and other Healthy Things That Actually Taste Delicious.
To be fair, I actually eat these lentil “burgers” year-round. They’re too tasty to be seasonal. They just seemed particularly relevant during the warmer months.
I serve my lentil burgers on toasted whole wheat buns and plate them with salad (when I’m feeling healthy) and sweet potato fries (when I’m feeling, well, less so). Oh, and sometimes I top them with curry mayonnaise (Curry seasoning + mayo).
Dessert can be decadent after such a nutritionally-balanced dinner. But that post is for another day…
*Note that these burgers can easily be made vegan by substituting the egg for three tablespoons of vegetable oil.
INGREDIENTS
1/2 cup uncooked green lentils, rinsed and picked over
1 clove garlic, peeled
1 green onion
1 cup spinach leaves, rinsed and dried
1/4 cup roughly chopped fresh parsley
1 carrot, grated
1 small yellow zucchini, grated
3 teaspoons Dijon mustard
1 tablespoon ketchup
1 egg
1/2 cup oats
1 teaspoon ground cumin
1/4 teaspoon chili powder
1 teaspoon salt
freshly ground black pepper, to taste
1/2 cup breadcrumbs
cheese slices, if desired
1. Place the lentils in a medium pot and cover with 1 inch of water. Bring to a simmer and cook, uncovered, until tender. (About 30 minutes.) Drain.
2. Pulse the garlic and scallions in a food processor until well-grated. Add the lentils and all remaining ingredients, except the breadcrumbs, into the food processor. Combine well. (Without a food processor, you just need to mash everything together. It’ll take a bit longer, but it’s worth the effort!)
3. Mix breadcrumbs into the mixture, then refrigerate for 30 minutes. The lentil mixture will be wet, but dries off a bit in the fridge.
4. Heat olive oil in a pan on medium-low heat. Form patties with the lentil mixture and place in the hot oil for 2-3 minutes on each side, or until golden brown. (Once I’ve flipped mine, I add mozzarella cheese to the cooked side.) Place onto a paper towel-lined plate to remove excess oil.
Related:
5 Veggie Burgers to Love
6 Surprising (Vegetarian) Things You Can Grill
Strawberry Mint Lemonade
Read more: All recipes, Eating for Health, Entrees, Food, Vegetarian, diet, lentil, nutrition, veggie burger
Meghan Prichard
Meghan is the founder and blogger at nestMeg, a blog devoted to eating locally and (usually) healthfully on a recent grad's budget. When she's not cooking for herself, she's eating her way through the Big Apple and trying not to pick a favorite borough (but it's Brooklyn, if you must know).
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
Care2, Inc., its employees or advertisers.
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Interesting, thank you.
46 comments
+ add your ownI will try as soon as possible!!
how many burgers is it supposed to make?
Looks delicious! And thank you for the tip to make it vegan.
thanks
thanks, hope to try this one.
I think I would add some chopped button mushrooms to this recipe after reading the post about the amazing(and I am amazed) white button mushroom.
This recipe sound very good. I am saving it to my recipe files. Thank you for posting it.
thanks!
Yes, indeed. Bean burgers are good. Try to eat them on dark/whole wheat bread.
The whiter the bread the sooner you are dead. (Wheat germ has been removed from white bread.)
yum
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