Best 2 Lentil Burgers With Lemon Basil Mayonnaise Recipes

**Lentil Burgers with Lemon-Basil Mayonnaise: A Delightful Fusion of Flavors and Textures**

When it comes to satisfying and nutritious vegetarian burgers, lentil burgers stand out as a culinary delight. These patties are crafted from protein-packed lentils, offering a hearty and flavorful alternative to traditional beef burgers. In this article, we present a tantalizing recipe for lentil burgers elevated by a zesty lemon-basil mayonnaise, promising a harmonious blend of flavors and textures that will tantalize your taste buds. Alongside the lentil burger recipe, we also unveil a collection of complementary recipes, including a refreshing cucumber-tomato salad, crispy sweet potato fries, and a delectable avocado-cilantro sauce, each carefully curated to enhance the overall dining experience. These culinary creations come together to form a symphony of tastes and textures, ensuring a memorable and satisfying meal.

Here are our top 2 tried and tested recipes!

VEGAN LENTIL BURGERS

Vegan Lentil Burgers image

These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)

Provided by Food Network Kitchen

Time 2h10m

Yield 6 servings

Number Of Ingredients 15

Ingredients

3/4 cup brown lentils, rinsed, strained and picked through
1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
2 teaspoons extra-virgin olive oil
1 large red onion, half finely chopped and half thinly sliced
Juice of 1/2 lemon
Kosher salt
8 ounces fresh baby spinach
2 large cloves garlic, minced
Freshly ground black pepper
1/2 teaspoon ground cumin
1 cup whole-wheat breadcrumbs
1/2 cup walnuts, toasted and finely chopped
Cooking spray
6 whole-grain vegan hamburger buns
Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Steps:

Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

Nutrition Facts : Calories 560 calorie, Fat 14 grams, SaturatedFat 1.5 grams, Sodium 900 milligrams, Carbohydrate 90 grams, Fiber 21 grams, Protein 21 grams, Sugar 10 grams

LENTIL BURGERS

Lentil Burgers image

Easy lentil veggie burger adapted from SILVERWOLF's 'Butter Bean Burgers.' Additional vegetables may be added, as well as extra spices to enhance the flavor. You should also use whatever cheese you like.

Provided by karkar

Categories Everyday Cooking Vegetarian

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

2 ½ cups cooked lentils
1 small onion, diced
1 egg, beaten
¼ cup diced bell pepper
⅛ cup Italian-seasoned bread crumbs
⅓ cup shredded mozzarella cheese
1 teaspoon olive oil-packed minced garlic
1 pinch salt
1 pinch ground black pepper
¼ cup cornmeal, or as needed
1 tablespoon olive oil

Steps:

Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.

Nutrition Facts : Calories 272.8 calories, Carbohydrate 37.2 g, Cholesterol 52.5 mg, Fat 7.1 g, Fiber 10.8 g, Protein 16.5 g, SaturatedFat 1.9 g, Sodium 104.7 mg, Sugar 3.7 g

Tips:

For the best flavor, use dried lentils instead of canned lentils.
Be sure to rinse the lentils thoroughly before cooking.
Don't overcook the lentils. They should be tender but still hold their shape.
If you don't have a food processor, you can mash the lentils with a fork or potato masher.
Feel free to add other vegetables to the burgers, such as grated carrots, zucchini, or spinach.
Serve the burgers immediately or store them in the refrigerator for up to 3 days.

Conclusion:

These lentil burgers are a delicious and healthy alternative to traditional beef burgers. They're packed with protein, fiber, and vitamins, and they're also low in calories and fat. Plus, they're easy to make and can be tailored to your own taste preferences. So next time you're looking for a satisfying and nutritious meal, give these lentil burgers a try!