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
This looks absolutely delicious! thanks for sharing :)