LENTIL BURGERS
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
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
FRENCH LENTIL BURGERS
If you cannot find the French lentils just use regular. I find that the French lentils stay firm when cooked and don't get mushy and fall apart.
Provided by Eddie Szczerba @chefed60
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- Prepare and combine all ingredients and refrigerate for one hour until mixture is cold.
- Form into desired patty size.(hint*) *I used a plastic top from my mayonnaise jar,makes nice even patties!! :)
- Heat a non-stick pan with the canola oil,brown the patties on both sides until heated through. Serve on toasted buns with your favorite toppings and enjoy! These are great by themselves or over a tossed salad or as a protein substitute.
- These are French lentils,they are green in color and have a smaller,more oval shape than traditional brown lentils.
LENTIL BURGERS
These veggie patties are streamlined enough for a weeknight dinner, packed with protein, and deeply savory thanks to mushrooms and mellow white miso.
Provided by Chris Morocco
Categories Bon Appétit Dinner Hamburger Lentil Yogurt Mushroom Paprika Lemon Vegetarian Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield Makes 6
Number Of Ingredients 12
Steps:
- Place lentils in a large saucepan and pour in water to cover by 4". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain well, then let cool at least 10 minutes.
- Meanwhile, mix together yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt.
- Mash mushrooms, miso, paprika, 2 Tbsp. oil, and remaining garlic in a medium bowl with a spoon to combine. Add lentils and mix and smash until partly mashed but with lots of whole lentils still remaining. Add flour and vigorously stir until mixture holds together when squeezed in your hand; if it doesn't, continue to mash until it does, adding another 1-2 Tbsp. flour if needed. Form into 6 patties about ¾" thick.
- Heat 1 Tbsp. oil in a large nonstick skillet (patties will stick to a regular skillet) over medium. Cook 3 patties until deeply browned and crisp underneath, about 3 minutes. Carefully turn over; cook, adding more oil as needed to maintain a light coating around patties, until deeply browned and crisp on the other side, about 3 minutes. Transfer to a plate. Repeat with remaining patties and 1 Tbsp. oil.
- Spread cut side of buns with reserved yogurt mixture. Build burgers with buns, patties, sprouts, and pickles.
LENTIL-WALNUT BURGERS
Try these spicy vegetarian burgers with your favorite buns, layered with sliced tomato and red onion and drizzled with tangy yogurt sauce.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 40m
Number Of Ingredients 22
Steps:
- In a food processor, combine walnuts, breadcrumbs, garlic, cumin, coriander, pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
- In a large bowl, whisk egg. Add lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
- Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve with Yogurt-Cilantro Sauce, if desired.
More about "french lentil burgers recipes"
10 LENTIL BURGER RECIPES FOR MEATLESS MEALS
From allrecipes.com
Author Hayley SuggPublished Jan 22, 2021
- Lentil Cakes (Patties) The trio of lentils, wheat cereal, and dry onion soup mix make up these delicious lentil patties. Tuck them into a sandwich with all the fixin's, or chop and serve over a salad.
- Lentil Burgers. Packed with garlic and mozzarella cheese, these Italian-inspired lentil burgers are just begging to be served on a bun with a dollop of marinara.
- Cumin-Spiced Red Lentil Burgers. "These hearty lentil burgers are so satisfying you won't miss the meat," says recipe creator ChefLaura. The lemony green yogurt topping makes a cool contrast to the heavily spiced patty.
- Green Lentil Burgers. The chewy texture of green lentils makes them a hearty base for meatless burgers. Seasoned with onion and ginger, these savory patties have a hint of sweetness from molasses, the secret ingredient.
- Mushroom-Lentil Burgers. "Mushrooms and lentils come together for a veggie burger worth making," says recipe creator Soup Loving Nicole. "The mushrooms yield a beefy flavor but I like to kick it up a notch by mixing steak sauce with mayo to slather on the bun for extra 'beefy' flavor."
CLASSIC LENTIL BURGERS - MAKING THYME FOR HEALTH
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5/5 (65)Calories 245 per servingCategory Dinner, Main Course
- Using a food processor, finely chop the onion, carrots, garlic, walnuts and sunflower seeds then transfer to a large bowl. I process each ingredient individually to achieve the best texture.
- Next add half of the cooked lentils to the food processor and pulse until they appear slightly mashed, then transfer them to the bowl along with the remaining lentils.
- Once you have all of the vegetables, lentils, nuts and seeds in the bowl, add the breadcrumbs, herbs, and salt.
- In a small bowl, combine the beaten egg with the tomato paste and the Worcestershire. Pour the egg mixture into the bowl with vegetables and lentils and stir everything together. Sprinkle in the flour a little at a time as you continue to stir. If the mixture seems too wet, add more flour as needed. If you have time, refrigerating the mixture for about 30 minutes also helps dry out some of the moisture.
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