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:

Quickview
382k Calories
16g Protein
10g Total Fat
61g Carbs
100% Health Score
Limit These
Calories
382k
19%

Fat
10g
16%

  Saturated Fat
1g
8%

Carbohydrates
61g
20%

  Sugar
9g
10%

Cholesterol
0.0mg
0%

Sodium
817mg
36%

Get Enough Of These
Protein
16g
32%

Vitamin K
200µg
191%

Vitamin C
115mg
140%

Vitamin A
6274IU
126%

Folate
293µg
73%

Manganese
1mg
70%

Fiber
13g
54%

Vitamin B1
0.61mg
40%

Iron
6mg
36%

Vitamin B6
0.55mg
27%

Magnesium
101mg
25%

Phosphorus
238mg
24%

Potassium
768mg
22%

Copper
0.42mg
21%

Vitamin B3
3mg
19%

Selenium
13µg
19%

Vitamin B2
0.31mg
18%

Calcium
163mg
16%

Vitamin E
2mg
16%

Zinc
2mg
15%

Vitamin B5
0.91mg
9%

Vitamin B12
0.09µg
1%

covered percent of daily need
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John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

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