VEGAN LENTIL BURGERS
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
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
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
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
VEGETARIAN-BOLLYWOOD LENTIL BURGERS AND NUGGETS
A meatless vegetable, lentil and tofu burger that has awesome texture and tastes great, too. Size of burgers is optional. Make small ones and eat like "nuggets" as a snack food or appetizer. They can also be pressed onto a bamboo skewer or pop-stick for a veggie sate effect. I have been cooking professionally for 25+ years and I tend to write recipes that have a lot of leeway and variation built into them. I apologize. The most important thing about this recipe is this: After the "batter" has chilled, if it is not a bit heavy and paste like, you need to add more flour, or even some fresh or dried whole wheat bread crumbs. Egg rings are also good to use to help form them into shape. Once you have cooked them they may be frozen and then defrosted. You can also put them onto a BBQ after the first cooking to give them a BBQ taste. This stuff is pretty much bullet proof, so have some fun with it. Don't tell your kids they are healthy and you might be surprised at the reaction when they do eat them. I have also breaded and fried them after cooking once and then prepared them Parmesan style with mozzarella cheese and tomato sauce with a side of pasta. And, I have stuffed them into burritos, too. Again, use your imagination and enjoy. Bean appetite!
Provided by mtnthai
Categories Lunch/Snacks
Time 30m
Yield 10 or more it depends on the size you make them
Number Of Ingredients 18
Steps:
- Combine all ingredients and 2/3 of the cooked lentils in a food processor and puree. Reserve 1/3 of the lentils whole.
- Remove puree and add whole lentils.
- Add flour, Adjust consistency with more flour if too wet.
- Chill "batter" at least 20 - 30 minutes until firm. Can sit for a day no problem.
- Cook on a hot WELL OILED Teflon or cast iron pan or griddle buy dropping like biscuit batter and then forming into burger patties with a spatula. Make them as big or small as you like. (You can even make them into hot dog/sausage configure and cook like that, too.) When its time to turn them over, turn and press sides back into burger.
- Cook until done.
- Cool.
- Eat or Freeze.
- To Serve:.
- Microwave or let stand until defrosted if you froze them.
- Grill or microwave until hot through.
- Top with cheese if desired.
- Finish like a meat burger and garnish with veggies, lettuce, tomato and onion. Serve with coleslaw, french fries and pickles.
Nutrition Facts : Calories 355.2, Fat 4.3, SaturatedFat 0.6, Sodium 424.3, Carbohydrate 60.4, Fiber 19.5, Sugar 3.2, Protein 22.7
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 BURGERS
A vegetarian recipe for lentils - perfect to substitute ground beef in tacos, hamburgers or sandwiches or just as a side dish.
Provided by kayski1
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- take one cup of dry lentils put into a pot and add 3-4 cups of water, boil vigoursly at high heat for 10 minutes the turn down to minimum heat and boil for another 20 minutes. A little bit of olive oil and finely chopped garlic can be added to the water.
- Drain the lentils and put on a frying pan at medium heat, let the water evaporate then add a little bit of canola or olive oil. Add the rest of ingredients - 2 cloves of finely chopped garlic, mustard, oregano, paprika, salt and pepper. Fry/heat for 10 minutes.
- Take lentils and put into a big bowl and add an egg, then make little patties and fry them, or as a vegan altenative they can be eaten as a side dish or added to tacos without the egg. It will be a little more crummy but still good.
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- Add the drained tinned lentils to a large mixing bowl, along with the grated cheese, tomato puree, garlic granules, dried parsley, and plenty of black pepper. Mix well to combine.
- Add the plain flour, and mix to combine. Then add the egg, and mix very thoroughly until everything is well mixed. The lentils will probably become a bit mashed up, which is good.
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- Lentil burgers are the typical recipe that you can prepare when you have leftover lentils from another meal previously prepared and you want to put these to good use in a new dish, or when you want to cook legumes in a different way.If you decide to use the leftovers of a previous dish it is important that you strain the stew and get rid of all the liquid broth, this is the only way to get the desired consistency.
- For those going to start from scratch with the dish, the first thing to do is thoroughly wash the lentils. In the supermarket you can get fast food presentations that do not need soaking, but if you cannot find these what is recommended is to soak 250 grams of lentils in a bowl of cold water for 4 hours to have them soften. If you are using a pressure cooker skip this step.
- Fill a pot with enough water to cover lentils. Add salt and, optionally, a touch of cumin to improve the taste and digestion, and a stalk of celery to give a fresh and delicious flavour. Let cook until tender, which will take about 45 minutes to 1 hour.Once ready, strain all the liquid and put aside the legumes.
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- 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 lentils, bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
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