Vegan Lentil Burgers
You can never have too many American recipes, so give Vegan Lentil Burgers a try. One portion of this dish contains about 15g of protein, 10g of fat, and a total of 360 calories. For $1.87 per serving, you get a main course that serves 6. This recipe is liked by 3673 foodies and cooks. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes roughly 2 hours and 10 minutes. If you have baby arugula, vegetable broth, hamburger buns, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. Overall, this recipe earns an excellent spoonacular score of 100%. If you like this recipe, take a look at these similar recipes: Vegan Lentil-walnut Burgers, Lentil Vegan Burgers / Slider Patties, and Lentil Burgers.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 110 minutes
Ingredients:
Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional
8 ounces fresh baby spinach
Freshly ground black pepper
3/4 cup brown lentils, rinsed, strained and picked through
2 large cloves garlic, minced
1/2 teaspoon ground cumin
6 whole-grain vegan hamburger buns
Juice of 1/2 lemon
Kosher salt
2 teaspoons extra-virgin olive oil
1 large red onion, half finely chopped and half thinly sliced
1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
1/2 cup walnuts, toasted and finely chopped
1 cup whole-wheat breadcrumbs
Equipment:
sauce pan
potato masher
bowl
frying pan
grill
Cooking instruction summary:
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.
Step by step:
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.
2. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
3. Heat the oil in a large nonstick skillet over medium heat.
4. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes.
5. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
6. 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.
7. 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.
8. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.
Nutrition Information:
covered percent of daily need
