If I’m being honest, this recipe came to life due to a big batch of overcooked lentils. I was pretty mad at myself for messing up such a large quantity until I decided that overlooked lentils are ideal for throwing some lentil burgers together. I’ve wanted to make some from-scratch veggie burgers for as long as I can remember, so everything worked out for the best in the in the long run. :)

These burgers were deeelish and filling. Despite being healthy compared to traditional burgers, lentil burgers still taste like a treat. Your toppings are totally up to you, but if you’re curious about what I used: arugula, homemade chipotle-lime aioli (recipe can be found here), red onion, and heirloom tomato. The aioli comes highly recommended!

Note: Recipe yields six burgers. The burgers can easily be made gluten-free by using GF bread crumbs and buns. 

What you’ll need:

• 1-1/2 cups dry tri-color lentils
• 4-1/2 cups vegetable broth
• 1/2 cup shredded carrots
• 1/2 cup spinach, chopped
• 1/4 a sweet onion, chopped
• 1/4 cup roasted red peppers, chopped
• 1 cup panko bread crumbs
• 4 eggs
• 4 cloves garlic, minced
• 1 tbsp. cumin
• 1 tsp. fine Himalayan salt
• 1 tsp. fine black pepper
• Coconut oil spray

What you’ll do:

• In a large sauce pan, combine the lentils and broth
• Over medium-high heat, bring the lentils to a rapid simmer
• Once a rapid simmer is reached, immediately reduce to low heat until a gentle simmer is reached
• Cook uncovered for approximately 30 minutes
• Once the lentils are cooked, add them to a large mixing bowl
• Add all other ingredients (minus the coconut oil spray) to the mixing bowl
• Using your hands, thoroughly mix all ingredients
• Preheat the oven to 400°F
• Generously spray a baking sheet lined with tin foil with coconut oil
• Form the lentil mixture into 6 patties of equal size and place into the baking sheet
• Cook for 20 minutes, turning the patties halfway through