Lentil burgers

Clock 90 mins
Clock Super Easy
Lentil burgers

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 for Pattie mixture, and half thinly sliced for burger build)
  • 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 Please note that I swapped Breadcrumbs for a combo of almond meal and gluten free flour.
  • 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

Note: if the mixture is too moist, add some extra almond meal to bind it together

Method

  1. 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.
  2. Heat the oil in a large non-stick skillet over medium heat. Add the chopped onion, garlic, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add breadcrumbs and walnuts to the pan mixture before adding the spinach, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
  3. Add 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
  4. 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.