CUMIN-SPICED RED LENTIL BURGERS
These hearty lentil burgers are so satisfying you won't miss the meat! Top with sprouts, tomato, or your favorite veggies.
Provided by ChefLaura
Categories 100+ Everyday Cooking Recipes Vegetarian
Time 1h5m
Yield 8
Number Of Ingredients 19
Steps:
- Pour lentils into a large saucepan with cold water to cover by 2 inches. Bring water to a boil, reduce heat to medium, and simmer until lentils are tender, about 10 minutes; drain.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat paper with a layer of cooking spray.
- Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until golden, about 6 minutes; add carrots, bell pepper, celery, and about 2/3 of the garlic. Continue to saute the mixture until the carrots begin to soften, 5 to 7 minutes. Season mixture with cumin and cayenne pepper; remove skillet from heat.
- Stir lentils, bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper into the vegetable mixture; shape into patties and arrange onto the prepared baking sheet.
- Bake patties in preheated oven for 15 minutes, flip, and continue baking until brown and crispy, 10 to 15 minutes more.
- Whisk yogurt, lemon juice, and the remaining parsley and cilantro together in a small bowl.
- Put each burger into a lettuce leaf and top with a dollop of yogurt sauce.
Nutrition Facts : Calories 218.4 calories, Carbohydrate 26.4 g, Cholesterol 52.1 mg, Fat 8.5 g, Fiber 4.9 g, Protein 10.4 g, SaturatedFat 2.3 g, Sodium 862.1 mg, Sugar 5.3 g
CUMIN-SPICED LENTIL BURGERS
My lovely Turkish daughter-in-law has shared many recipes with our family. I transformed her original lentil log recipe (a traditional Turkish appetizer) into these lentil burgers. For a spicier burger, you can add hot chili powder or crushed red chili peppers. -Sheila Joan Suhan, Scottdale, Pennsylvania
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place 2 cups water and lentils in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until lentils are tender, 15-20 minutes, stirring occasionally. Remove from heat; stir in bulgur and 1 teaspoon salt. Cover and let stand until tender and liquid is absorbed, 15-20 minutes., Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Add cumin and chili powder; cook 1 minute longer. Remove from heat. Add onion mixture to lentil mixture. Stir in egg, green onions, parsley and remaining 1/2 teaspoon salt, mixing lightly but thoroughly. If needed, add remining 1/4-cup water, one tablespoon at a time to help mixture stay together when squeezed; shape into eight 1/2-in.-thick patties., In the same skillet, heat remaining 4 tablespoons oil over medium heat. Add burgers in batches; cook until golden brown, 3-5 minutes on each side. Serve in wraps with Sriracha mayonnaise and toppings of your choice.
Nutrition Facts : Calories 434 calories, Fat 23g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 780mg sodium, Carbohydrate 54g carbohydrate (2g sugars, Fiber 16g fiber), Protein 16g protein.
CUMIN-SPICED RED LENTIL BURGERS
Make and share this Cumin-Spiced Red Lentil Burgers recipe from Food.com.
Provided by Queen Dana
Categories Lentil
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
- Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
- Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.
- Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side.
Nutrition Facts : Calories 616.5, Fat 26.6, SaturatedFat 4.8, Cholesterol 96.7, Sodium 2012.3, Carbohydrate 69.3, Fiber 10.6, Sugar 8.7, Protein 28.1
SPICED LENTIL-BROWN RICE BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 lentil-brown rice burgers
Number Of Ingredients 19
Steps:
- Make the burgers: Combine 2 cups water, the lentils, rice, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat to low. Cook until tender, 40 minutes. Remove from the heat and let sit, covered, 10 minutes. If there is water left in the saucepan, cook, uncovered, until evaporated.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring, until browned, 8 to 10 minutes. Reduce the heat to medium and add the kale, garlic, cumin, curry powder and allspice. Cook, stirring, until softened, about 2 minutes. Add 2 tablespoons water and cook, stirring, until the liquid evaporates. Season with salt and pepper.
- Pulse the oats in a food processor until finely ground with some coarse pieces. Add the warm lentil mixture and the vegetable mixture and pulse until combined but still chunky. Season with salt and pepper. Let cool. Form into four 4-inch patties (about 1/2 inch thick). Transfer to a baking sheet and freeze until firm, about 30 minutes.
- Meanwhile, make the sauce: Combine the lemon juice and garlic in a small bowl; let sit 5 minutes. Whisk in the tahini, 2 tablespoons water and the hot sauce, thinning with more water, if needed. Season with salt and more hot sauce to taste.
- Preheat a grill to medium high. Brush the burgers with olive oil on both sides. Grill until well marked, about 3 minutes per side. Grill the pitas until warmed. Serve the burgers in the pitas with lettuce, tomatoes and pickles and the tahini sauce.
SPICED LENTIL CARROT VEGGIE BURGERS
This lentil burger recipe is the tastiest veggie burger you'll find. It's fully vegan, and uses carrots and spices to lighten up the lentils. This recipe is easy to make and will work with just about any variation on the spices you prefer. Lentils are one of the fastest-cooking legumes, making them very handy to make quick meals. They are high in fiber, iron and folic acid, and low in fat. They are an excellent protein source for a healthy diet, whether you are a vegetarian or not.
Provided by Heather Nauta
Categories Lentil
Time 1h
Yield 6 burgers, 3 serving(s)
Number Of Ingredients 10
Steps:
- Before you begin, the lentils must be fully cooked. Gently boil them in enough water to cover them by 2 inches, with NO salt. Lentils will take about 30 minutes to cook.
- While they cook, dice the onion and grate the carrots.
- Drain the cooked lentils and put them in a bowl with the carrots and onion. Mash them a bit, but not too much, and add enough flour to get them to the point where they will stick together. You may also need to add a bit of water. Season the mix with the spices, salt & pepper and stir them through well.
- With your hands, form the lentil mix into burger shapes. Add a teaspoon of olive oil to a heated pan and lay the burgers inches Leave them for about 10 minutes on the first side, flip, and cook another 5-7 minutes. Put the burgers in an oven on low heat to keep them warm while you cook the second batch.
SPICY LENTIL-WALNUT BURGERS
These Mediterranean-inspired veggie burgers pack in the flavor without adding on the pounds. This recipe was adapted from the March 2005 issue of Everyday Food magazine.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 16
Steps:
- In the bowl of a food processor, combine walnuts, breadcrumbs, garlic, jalapeno, cumin, coriander, red pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils, onion, and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
- In a large bowl, whisk egg. Add lentil mixture; mix until well combined. Divide into quarters; roll into balls, and flatten with the palm of your hands into 3/4-inch-thick patties.
- Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook, turning once, over medium-low heat until crisp and browned, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve burgers in pitas with sauce, avocado, and cherry tomatoes.
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CUMIN-SPICED RED LENTIL BURGERS RECIPE - ANN WITHEY
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- In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce the heat to moderate and simmer the lentils until they are very tender, about 10 minutes. Drain the lentils well.
- Preheat the broiler. In a medium skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring frequently, until golden, about 6 minutes. Add the carrots and two-thirds of the garlic and cook until the carrots begin to soften, about 4 minutes. Stir in the cumin and cayenne and remove from the heat. Mix in the lentils, bread crumbs, 3 tablespoons of the parsley, the eggs, salt and pepper. Form the mixture into sixteen 1/4-cup burgers.
- Line a baking sheet with foil. Brush the foil and both sides of the burgers with the remaining 1/4 cup of olive oil. Broil until golden, about 3 minutes per side.
- Meanwhile, in a small bowl, mix the yogurt with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers hot, with the yogurt sauce on the side.
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