Lentil Burgers
These Lentil Burgers are in my top 3 when it comes to plant based burger patties! The outside is crispy and the inside feels meaty when you bite into it!
Servings: 4 patties
Equipment
Ingredients
- 2 cups cooked green lentils well-dried
- 2 shallots roughly chopped
- 2 carrots roughly chopped
- 2 garlic cloves
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup quick oats
- 2 tablespoons olive oil
Burger Sauce
- ½ cup Greek yogurt
- 1 teaspoon dried parsley
- ½ teaspoon dill powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a food processor, combine the cooked lentils, shallots, carrot, garlic, tomato paste, Worcestershire sauce, cumin, coriander, salt and pepper. Pulse until the mixture is mostly smooth, with a few chunks for texture.
- Add the oats and pulse briefly to combine. The mixture should be thick enough to hold its shape when formed into patties. If it's too wet, add more oats, a little at a time, until it reaches the right consistency.
- Using your hands, shape the mixture into 4 patties about 3-4 inches wide and ½-inch thick.
- Heat the olive oil in a large skillet over medium heat. Cook the burgers for 4-5 minutes on each side, until they are golden brown and crisp on the outside. Serve the lentil burgers on buns with the burger sauce, if desired, and your favorite toppings.
Notes
The nutrition label is for lentil burger patty only and does not include the optional burger sauce.
Nutrition
Serving: 1patty | Calories: 279kcal | Carbohydrates: 40g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 492mg | Potassium: 795mg | Fiber: 12g | Sugar: 7g | Vitamin A: 5248IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 6mg
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