Vegan Lentil Burgers

recipe record


  • three/Four cup brown lentils, rinsed, strained and picked through
  • 1 three/Four cups plus 1 tablespoon low-sodium vegetable broth or water
  • 2 teaspoons extra-virgin olive oil
  • 1 broad crimson onion, 1/2 finely chopped and 1/2 thinly sliced
  • Juice of 1/2 lemon
  • Kosher salt
  • Eight ouncesuncommon baby spinach
  • 2 broad cloves garlic, minced
  • Freshly ground gloomy pepper
  • 1/2 teaspoon ground cumin
  • 1 cup whole-wheat breadcrumbs
  • 1/2 cup walnuts, toasted and finely chopped
  • Cooking spray
  • 6 whole-grain vegan hamburger buns
  • Shrimp one arugula, basil, roasted crimson bell peppers and enticing mustard, for serving, elective


  1. Increase the lentils and 1 three/Four cup of the broth to a boil in a medium saucepan over excessive warmth. Decrease warmth to medium-low, partially cover and simmer until the lentils are completely softened and the liquid is absorbed, about 30 minutes. Switch to a medium bowl with the ultimate 1 tablespoon broth and mash efficiently with a potato masher. Put aside.
  2. Warmth the oil in a broad nonstick skillet over medium warmth. Add the chopped onion, lemon juice and 1/Four teaspoon salt and cook dinner dinner, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons gloomy pepper and cumin and amble until the spinach is wilted, about three minutes.
  3. Add the spinach combination, breadcrumbs, walnuts and three/Four teaspoon salt to the lentils and blend completely. Masks and refrigerate for not decrease than 1 hour or in a single day.
  4. Preheat the grill to medium-high. Selection the mixture into six 4-ride patties and spray with cooking spray on both aspect. Grill until advantageous grill marks process, about three minutes per aspect. Put the patties inside the buns with the sliced onion and different toppings, as desired, and abet.

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