Best 5 Red Lentil Burgers Recipes

CUMIN-SPICED RED LENTIL BURGERS

Steps:

• Pour lentils into a large saucepan with cold water to cover by 2 inches. Bring water to a boil, reduce heat to medium, and simmer until lentils are tender, about 10 minutes; drain.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat paper with a layer of cooking spray.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until golden, about 6 minutes; add carrots, bell pepper, celery, and about 2/3 of the garlic. Continue to saute the mixture until the carrots begin to soften, 5 to 7 minutes. Season mixture with cumin and cayenne pepper; remove skillet from heat.
• Stir lentils, bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper into the vegetable mixture; shape into patties and arrange onto the prepared baking sheet.
• Bake patties in preheated oven for 15 minutes, flip, and continue baking until brown and crispy, 10 to 15 minutes more.
• Whisk yogurt, lemon juice, and the remaining parsley and cilantro together in a small bowl.
• Put each burger into a lettuce leaf and top with a dollop of yogurt sauce.

RED LENTIL BURGERS

Steps:

• Combine water and lentils in a saucepan; bring to a boil and cook until the water is completely absorbed and the lentils tender yet holding form, 15 to 20 minutes. Transfer lentils to a large bowl and let cool.
• Stir onion, cilantro, garlic, mustard, cumin, parsley, garlic powder, and red pepper flakes into the lentils; add flour as needed to help absorb excess moisture and bind ingredients together. Shape lentil mixture into 4 patties.
• Prepare a large skillet with cooking spray and heat over medium heat.
• Cook burgers in the hot skillet until firm and hot in the center, 4 to 7 minutes per side.

CUMIN-SPICED RED LENTIL BURGERS

Steps:

• In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
• Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
• Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.
• Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side.

HEALTHY AND DELICIOUS CURRIED CASHEW RED LENTIL BURGERS

Steps:

• Use organic ingredients when possible. 1. Combine carrots and lentils with 2 1/2 cups water in sauce pan. Simmer partially covered for about 13 minutes until lentils fall apart. Drain thru strainer pressing out most of liquid. Cool. 2. Heat 1/2 tablespoon water in skillet, add onion, saute until translucent. Stir in 2 tsp curry powder and garlic, saute 30 seconds more. Cool. 3. Finely chop cashews in a food processor. Add lentil mixture, egg whites, and onions. Process in short bursts until mixed but still textured. Add bread crumbs, salt and pepper to taste. Mix gently. 4. If mixture is too loose, add more cashews or bread crumbs. Form into patties and saute in olive oil until browned on both sides. (Can be baked in a 375 degree oven) 5. Mix mayo, 1/2 tsp curry powder and lemon juice. Place small amount on each burger.

RED LENTIL BURGERS WITH AIOLI

Steps:

• To make aioli: Combine all ingredients; cover and chill.
• To make burgers: Combine water, lentils and 1/4 tsp salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes. Drain; set aside.
• Heat a little oil in a large nonstick skillet over medium high heat. Add onion, carrot, garlic; saute 3 minutes.
• Add 1/2 tsp salt, mushrooms, marjoram and pepper; cook 3 minutes, stirring occasionally. Place mixture in a large bowl; let stand 5 minutes.
• Stir in lentils, breadcrumbs, lemon juice and egg white. Cover and chill 30 minutes to firm up mixture.
• Shape lentil mixture into equal sized patties, 1/2" thick. Heat vegetable oil in a nonstick skillet over medium heat.
• Cook patties 5 minutes on each side. Serve on buns with desired condiments; spread bun with aioli.