Lentil Burger
Total Time
These lentil burgers are easy to make ahead of time for those days when you want a vegetarian burger but don't have a lot of time. Lentils are an excellent meat substitute, and biting into one of these patties is so satisfying because of the wonderful blend of flavors.
Ingredients
- 1-1/2 cups old-fashioned oats
- 6 medium fresh mushrooms, stems removed
- 1 shallot, quartered
- 1 small carrot, grated
- 3 garlic cloves, minced
- 1 cup cooked lentils
- 1 tablespoon maple syrup
- 1 tablespoon tomato paste
- 1 tablespoon spicy brown mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon dried marjoram
- 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons prepared mustard
- 2 tablespoons ketchup
- 6 hamburger buns, split
- Optional toppings: Fresh arugula, sliced tomato and sliced red onion
Directions
- In a food processor combine the first 5 ingredients; pulse until combined and shallot is chopped. Add lentils, maple syrup, tomato paste, spicy brown mustard, salt, marjoram, pepper, red pepper flakes and garlic powder. Pulse until combined, but not pasty (mixture should appear crumbly like ground meat). Shape into six 3-in. patties.
- In a large nonstick skillet, heat oil over medium heat. Cook patties until golden brown, 2-3 minutes, turning once.
- In a small bowl, combine mayonnaise, mustard and ketchup. Serve patties on buns with mayonnaise mixture and toppings as desired.
Nutrition Facts
: 343 calories, 11g fat (2g saturated fat), 2mg cholesterol, 714mg sodium, 50g carbohydrate (9g sugars, 6g fiber), 11g protein.
These lentil burgers have everything you want in a patty—a fantastic burger texture, savory taste and the look of a real burger. What I love about this recipe is how wonderful it holds together. The burgers also taste delicious cold the next day! —Stacy Corday, Waxhaw, North Carolina
Recipe Creator
Community Cook
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