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Green Lentil Burgers

Green Lentil Burgers

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, , , ,

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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).

160 comments

+ add your own
10:08PM PDT on Jul 24, 2013

Thank you i am already hungry ;)

3:02AM PDT on Jul 16, 2013

Since you published this I've made it twice and everyone enjoyed it.The first time we used mozzarella,the second "cheese slices". My mixture wasn't wet, possibly because I allowed four ounces for your half cup.Being greedy, we had oven fries and rolls with them + salad. Thanks again.

5:41AM PDT on Jul 13, 2013

Lentil is so good. Seems a delicious recipe!

5:47PM PDT on Jul 11, 2013

Thank you.

4:35PM PDT on Jul 11, 2013

Yum.

11:17AM PDT on Jul 10, 2013

Thank you,recipe saved.

7:30AM PDT on Jul 9, 2013

These look lovely, Im vegetarian but love a burger as a little junk food hit. Gonna give these a try this week. Thank you

2:48AM PDT on Jul 9, 2013

That's tonight's meal sorted. Thank you.

2:38AM PDT on Jul 9, 2013

Looks like you ruined lentils.

12:31AM PDT on Jul 9, 2013

Looks great. Thanks.

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