Lentil Burgers Recipe #368719
Lentil burgers
50 min | 30 min prep
12 mini-patties
- 3 cups black lentils (cooked)
- 4 large eggs
- 1/2 teaspoon salt (fine grain)
- 1 onion, finely chopped
- 1 cup dry whole grain breadcrumbs (toasted)
- 1 tablespoon extra-virgin olive oil
- Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus - it's okay if many of the lentils remain whole.
- Pour into a mixing bowl and stir in the onion.
- Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
- Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes.
- Flip the patties and cook the second side for 7 minutes, or until golden.
- Remove from the skillet and cool on a wire rack while you cook the remaining patties.
- Carefully cut each patty in half, insert your favorite fillings (I'm fond of avocado, spinach, red onion & sprouts!), and enjoy immediately.
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5 stars