LENTIL BURGERS
Easy lentil veggie burger adapted from SILVERWOLF's 'Butter Bean Burgers.' Additional vegetables may be added, as well as extra spices to enhance the flavor. You should also use whatever cheese you like.
Provided by karkar
Categories Everyday Cooking Vegetarian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
- Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
- Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
- Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
- Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.
Nutrition Facts : Calories 272.8 calories, Carbohydrate 37.2 g, Cholesterol 52.5 mg, Fat 7.1 g, Fiber 10.8 g, Protein 16.5 g, SaturatedFat 1.9 g, Sodium 104.7 mg, Sugar 3.7 g
LENTIL CORN BURGERS
Fill sandwich rolls with lettuce, lentils-corn patty and mayonnaise to make these delicious burgers for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- In 2-quart saucepan, heat water, lentils and salt to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until lentils are tender yet hold their shape; drain. Spoon into large bowl, cool 15 minutes.
- Into cooled lentils, lightly stir bread crumbs, seasoning, corn, and eggs. Form mixture into 6 patties about 1/2 inch thick and about 3 1/2 to 4 inches in diameter; place on platter or cookie sheet. Refrigerate 30 minutes (patties will firm up, making them easier to cook without falling apart.)
- In 12-inch nonstick skillet, heat 1 1/2 teaspoons oil over medium heat. Cook 3 patties 6 to 8 minutes, turning halfway through cooking, until golden brown. Transfer from skillet to heatproof platter; cover and keep warm. Repeat with remaining 1 1/2 teaspoons oil and patties.
- Place lettuce leaf on bottom half of each roll; top with cooked patty. Spread each with 1 1/2 teaspoons mayonnaise over patty; top with 1 slice tomato, 1 slice onion, and roll top.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 40 mg, Fat 1, Fiber 10 g, Protein 18 g, SaturatedFat 1 1/2 g, ServingSize 1 Burger, Sodium 630 mg, Sugar 9 g, TransFat 0 g
LENTIL-WALNUT BURGERS
Steps:
- Preheat the oven to 350°F. Place the lentils in a small saucepan, and cover with water by 1 inch. Bring to a boil; reduce to a simmer. Cover, and cook until the lentils are tender but still holding their shape, 15 to 20 minutes. Drain well and cool.
- Meanwhile, spread the walnuts on a baking sheet, and toast in the oven until fragrant and darkened, about 10 minutes. Let cool.
- In a food processor, combine the walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add the lentils and 1 tablespoon of the oil; pulse until coarsely chopped (some lentils should remain whole).
- In a large bowl, whisk the egg. Add the lentil mixture; mix well. Divide into 4 equal-size parts; roll into balls, and flatten with the palm of your hand into 3/4-inch-thick patties.
- Heat the remaining 3 tablespoons oil in a large nonstick skillet. Add the burgers; cook over medium-low heat until crisp and browned, turning gently with a thin-edged spatula, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve with yogurt-cilantro sauce, if desired.
- Yogurt-cilantro Sauce
- In a small bowl, whisk together the yogurt, cilantro, and lemon juice; season with salt and pepper.
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