Best 3 Lentil Corn Burgers Recipes

**Lentil Corn Burgers: A Plant-Based Delight for Burger Lovers**

Veggie burgers have come a long way from being mere alternatives to meat-based patties. These lentil corn burgers are a testament to the culinary creativity and deliciousness that can be achieved with plant-based ingredients. Made with a combination of lentils, corn, and a blend of spices, these burgers are packed with flavor and texture that will satisfy even the most ardent burger enthusiasts.

This recipe provides step-by-step instructions for making these delectable burgers, from cooking the lentils and corn to shaping and pan-frying the patties. It also includes variations for those who prefer a vegan or gluten-free version. The burgers can be served on buns with your favorite toppings, or enjoyed as a standalone patty with a side of salad or roasted vegetables.

In addition to the lentil corn burger recipe, the article also features two other enticing recipes that showcase the versatility of lentils and corn. The lentil walnut tacos are a creative take on the classic taco, with a filling made from lentils, walnuts, and a blend of Mexican spices. The corn and black bean salad is a refreshing and colorful side dish that combines the sweetness of corn with the protein-packed black beans.

Whether you're a vegetarian, vegan, or simply looking for delicious and nutritious plant-based meals, these lentil corn burgers and the accompanying recipes are sure to become favorites in your kitchen. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that celebrates the goodness of lentils and corn!

Let's cook with our recipes!

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

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

VEGAN LENTIL BURGERS

Vegan Lentil Burgers image

Got the recipe from theveggietable.com and wanted to post so I had it to hand and for others to share.

Provided by Bunny Erica

Categories Lentil

Time 1h10m

Yield 8-10 burgers

Number Of Ingredients 10

Ingredients

1 cup dry lentils, well rinsed
2 1/2 cups water
1/2 teaspoon salt
1 tablespoon olive oil
1/2 medium onion, diced
1 carrot, diced
1 teaspoon pepper
1 tablespoon soy sauce
3/4 cup rolled oats, finely ground
3/4 cup breadcrumbs

Steps:

Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
While still warm form the mixture into patties, it will make 8-10 burgers.
Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

Nutrition Facts : Calories 176.4, Fat 3, SaturatedFat 0.5, Sodium 354.9, Carbohydrate 28.5, Fiber 9, Sugar 1.9, Protein 9

Tips:

Cook the lentils beforehand: For best results, cook the lentils a day ahead of time and store them in the refrigerator. This will allow them to firm up and hold their shape better in the burgers.
Don't overmix the burger mixture: Overmixing can make the burgers tough. Mix just until the ingredients are combined.
Use a food processor to chop the vegetables: This will save time and effort. If you don't have a food processor, finely chop the vegetables by hand.
Form the burgers gently: Handle the burger mixture gently to avoid breaking them apart. Use a light touch when forming the burgers into patties.
Cook the burgers over medium heat: This will help to prevent them from burning. Cook the burgers for about 4 minutes per side, or until they are cooked through.
Serve the burgers immediately: Lentil-corn burgers are best served immediately after they are cooked. They can be served on buns with your favorite toppings, or as a main course with a side of salad or roasted vegetables.
Freeze the burgers for later use: Lentil-corn burgers can be frozen for up to 3 months. To freeze the burgers, place them in a single layer on a baking sheet and freeze for 1 hour. Then, transfer the burgers to a freezer-safe bag and store them in the freezer for up to 3 months.

Conclusion:

Lentil-corn burgers are a delicious and nutritious alternative to traditional beef burgers. They are easy to make and can be customized to your liking. They are perfect for a quick and easy weeknight meal or a casual weekend barbecue. So next time you're looking for a healthy and satisfying burger, give lentil-corn burgers a try!