Ready in: 1 hour · Serves: 6-8 · Technique: Pan-frying · Storage: Up to 1 week in the refrigerator, up to 3 months in the freezer.
Quick Answer
Lentil burgers are hearty, nutritious, and easy to make, perfect for gatherings around the table.
I've recently discovered a gem of a recipe that perfectly captures the heart of plant-based cooking: Lentil Burgers. As the leaves turn scarlet and gold here in New York City, I can't help but think of gatherings around the table with family and friends for Thanksgiving and Christmas. This dish has become a new staple in my home-it's hearty, nutritious, and the rich flavors are a crowd-pleaser, even in a city packed with culinary delights.
A Comforting Plant-Based Delight
These lentil burgers are not only delicious but also a great way to bring everyone together during the holiday season. They are easy to prepare and can be customized with your favorite spices and toppings, making them a versatile option for any occasion.
Why You'll Love This Recipe
- Hearty and nutritious, making it a perfect main dish for gatherings.
- Easy to prepare with simple ingredients that deliver rich flavors.
- Versatile recipe that allows for customization based on your preferences.
- A great way to introduce plant-based meals to friends and family.
- Freezes well for convenient meals later on.
Ingredients
Here's what you'll need to create these delightful Lentil Burgers:
- 1 cup dry green or brown lentils
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ½ cup breadcrumbs (panko recommended for extra crunch)
- ½ cup grated carrots
- 2 tablespoons soy sauce (or tamari for a gluten-free version)
- 1 tablespoon olive oil (plus more for frying)
- Salt and pepper, to taste
- Fresh parsley or cilantro (optional, for garnish)
How to Make Lentil Burgers (Step-by-Step)
Follow these simple steps to make your own delicious lentil burgers:
Step 1: Cook the Lentils
Start by rinsing the lentils under cold water, then place them in a medium saucepan. Cover them with about 3 cups of water and bring it to a gentle boil. Lower the heat and let them simmer for about 20-25 minutes, until they are tender but not mushy. Once cooked, drain any excess liquid and let them cool.
Step 2: Sauté the Onions and Garlic
In a skillet over medium heat, add a tablespoon of olive oil. Once it shimmers, toss in the chopped onion and minced garlic. Sauté until the onions are translucent, about 5 minutes.
Step 3: Combine Ingredients
In a large bowl, combine the lentils, sautéed onions and garlic, grated carrots, ground cumin, smoked paprika, soy sauce, and breadcrumbs. Using a fork, mash everything together until it's well combined but still has some texture. Season with salt and pepper to taste.
Step 4: Form the Patties
With clean hands, form the mixture into burger patties-aim for about ½ inch thick. You should be able to make around 6 to 8 patties, depending on how large you make them.
Step 5: Cook the Burgers
Return the skillet to medium heat and add a little more olive oil. Once it's hot, place the patties in the skillet (you may need to do this in batches). Cook for about 4-5 minutes on each side until they are golden brown and crispy on the outside.
Step 6: Serve
Serve these delightful burgers on your choice of buns, topped with fresh greens, avocado, or any of your favorite condiments.
Common Mistakes to Avoid
- Overcooking Lentils: Keep an eye on the cooking time to avoid mushiness which affects burger texture.
- Not Letting the Mixture Cool: Allow lentils and sautéed ingredients to cool to prevent burgers from falling apart.
- Skipping the Binding Agents: Breadcrumbs are essential for keeping the patties intact while cooking.
Tips and Tricks for Success
- Add red pepper flakes or diced jalapeños for some heat.
- Form patties and freeze before frying for a quick meal later on.
- Pair with homemade slaw or a warming soup for a cozy autumn meal.
Variations
- Use quinoa instead of lentils for a different texture.
- Swap breadcrumbs for ground oats for a gluten-free option.
- Mix in different vegetables like bell peppers or zucchini.
- Experiment with spices like chili powder or Italian herbs.
How to Serve
- On toasted burger buns with fresh greens and avocado.
- With a zesty tahini sauce or a creamy avocado spread.
- Alongside sweet potato fries or a side salad.
- With pickles, sliced tomatoes, and your favorite condiments.
Make Ahead and Storage
- Make Ahead: Prepare the lentil mixture in advance and refrigerate for up to 24 hours before forming patties.
- Storage: Store any leftover burgers in an airtight container in the refrigerator for up to a week.
- Reheating: Reheat burgers in a skillet over medium heat until warmed through, about 3-4 minutes on each side.
- Freezing: Form the patties and freeze them before frying for a quick meal later on; place parchment paper between the burgers to prevent sticking, and they will stay fresh for up to three months.
Recipe Notes / What I Learned
What I love most about making Lentil Burgers is how versatile they are; you can mix and match the spices and add ingredients based on what you have on hand. Plus, watching my friends-who claim they "don't like lentils"-come back for seconds has become a favorite wintertime delight for me.
Yield and Serving Size
Yield: 6-8 patties · Serving Size: 1 patty
Nutrition Snapshot
Estimated Nutrition Per Serving: ~180 calories · 9g protein · 30g carbs · 3g fat
Recipe by:
Delicious Hearty Lentil Burgers
Ingredients
Equipment
Method
- Start by rinsing the lentils under cold water, then place them in a medium saucepan. Cover with about 3 cups of water and bring to a gentle boil. Lower heat and let simmer for about 20-25 minutes until tender but not mushy. Drain excess liquid and let cool.
- In a skillet over medium heat, add a tablespoon of olive oil. Once it shimmers, toss in the chopped onion and minced garlic. Sauté until onions are translucent, about 5 minutes.
- In a large bowl, combine lentils, sautéed onions and garlic, grated carrots, ground cumin, smoked paprika, soy sauce, and breadcrumbs. Mash together until well combined but still has some texture. Season with salt and pepper to taste.
- Form the mixture into burger patties, aiming for about ½ inch thick. You should make around 6 to 8 patties.
- Return skillet to medium heat, add a little more olive oil. Once hot, place patties in the skillet (may need to do this in batches). Cook for about 4-5 minutes on each side until golden brown and crispy.
- Serve these delightful burgers on buns, topped with fresh greens, avocado, or any favorite condiments.
Notes
FAQs
Can I make Lentil Burgers ahead of time?
Absolutely! You can prepare the lentil mixture and form the patties in advance. Store them in the refrigerator for up to a day or freeze them for later use.
What can I use instead of breadcrumbs?
If you prefer a gluten-free option, you can substitute breadcrumbs with ground oats or crushed gluten-free crackers. Alternatively, you can use finely crushed nuts for added flavor and texture.
How do I store leftover Lentil Burgers?
Leftover lentil burgers can be stored in an airtight container in the refrigerator for up to a week. If freezing, place parchment paper between the burgers to prevent sticking and they will stay fresh for up to three months.
