RECIPES FOR LENTIL BURGERS RECIPES

Name: Vegan Lentil Burgers
Prep time: 20 min
Cook time: 50 min
Total time: 2 h 10 min
Yield: 6 servings
Ingredients: 3/4 cup brown lentils, rinsed, strained and picked through; 1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water; 2 teaspoons extra-virgin olive oil; 1 large red onion, half finely chopped and half thinly sliced; Juice of 1/2 lemon; Kosher salt; 8 ounces fresh baby spinach; 2 large cloves garlic, minced; Freshly ground black 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; Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

HOW TO MAKE HOMEMADE VEGAN BURGERS | VEGAN LENTIL BURGER…

How to Make Homemade Vegan Burgers | Vegan Lentil Burger… image

These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)

Provided by Food Network Kitchen

Total Time 2 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 15

Ingredients

3/4 cup brown lentils, rinsed, strained and picked through
1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
2 teaspoons extra-virgin olive oil
1 large red onion, half finely chopped and half thinly sliced
Juice of 1/2 lemon
Kosher salt
8 ounces fresh baby spinach
2 large cloves garlic, minced
Freshly ground black 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
Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Steps:

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.

Nutrition Facts : Calories 560 calorie, FatContent 14 grams, SaturatedFatContent 1.5 grams, SodiumContent 900 milligrams, CarbohydrateContent 90 grams, FiberContent 21 grams, ProteinContent 21 grams, SugarContent 10 grams

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