Red Lentil Burgers Food

RED LENTIL BURGERS RECIPE

Steps:

• Saute onion and garlic until golden and tender.
• Add cumin powder and coriander powder, cook for about 10 seconds.
• Add the vegetable broth, water, lentils, carrot and salt. Bring to a boil, then reduce heat to medium/low and allow to simmer until lentils are tender and all the liquid is absorbed, about 10 minutes*. Stir occasionally.
• Remove lentil mixture from heat, add fresh herbs and mix till combined. Let the mixture cool down for about 10 min.
• Then, add panko, beaten egg and stir until combined.
• Divide the lentil mixture to form 8 patties (each patty is about 3,5 full tablespoons).**
• Heat oil in a large skillet over medium/high heat, and cook the patties on each side till golden/brown.
• Optional: Serve them in between burger buns with fresh vegetables and garlic/yogurt sauce or any sauce of liking.

QUINOA AND RED LENTIL BURGERS

Steps:

• 1. Preheat the oven to 425°F.
• 2. Combine the quinoa, lentils, seasoning blend, and oats in a medium saucepan with 3 1/2 cups water. Bring to a rapid simmer; then add the scallions, curry powder, cumin, and paprika as the water is heating up.
• 3. Simmer gently until the water is absorbed and the quinoa and lentils are done, about 15 minutes. Stir in the cilantro, then season with red pepper flakes, salt, and pepper. Stir in the olive oil if desired for a little added richness.
• 4. Line a baking sheet with parchment paper. Coat the inside of a round 1/2-cup measuring cup (like the one in the photo on the facing page) with a little olive oil. Grab a level scoop of the quinoa mixture; invert it onto the parchment, and give the bottom a sharp tap to release it. Using the bottom of the measuring cup, flatten the quinoa mixture into a 1/2-inch-thick patty. Repeat with the remaining quinoa mixture; you should wind up with 8 patties.
• 5. If you don't have a round 1/2-cup measuring cup, you can improvise by using any sort of 1/2-cup measure and shaping the mounds into burgers once they're on the parchment paper.
• 6. Bake for 15 minutes, then carefully flip each burger and bake an additional 15 minutes, or until golden and firm on each side. Remove from the oven and serve the burgers on their own or with the bread of your choice.

RED LENTIL BURGERS WITH AIOLI

Steps:

• To make aioli: Combine all ingredients; cover and chill.
• To make burgers: Combine water, lentils and 1/4 tsp salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes. Drain; set aside.
• Heat a little oil in a large nonstick skillet over medium high heat. Add onion, carrot, garlic; saute 3 minutes.
• Add 1/2 tsp salt, mushrooms, marjoram and pepper; cook 3 minutes, stirring occasionally. Place mixture in a large bowl; let stand 5 minutes.
• Stir in lentils, breadcrumbs, lemon juice and egg white. Cover and chill 30 minutes to firm up mixture.
• Shape lentil mixture into equal sized patties, 1/2" thick. Heat vegetable oil in a nonstick skillet over medium heat.
• Cook patties 5 minutes on each side. Serve on buns with desired condiments; spread bun with aioli.

VEGAN LENTIL BURGERS

Steps:

• Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
• Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
• In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
• While still warm form the mixture into patties, it will make 8-10 burgers.
• Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

LENTIL BURGERS

Steps:

• take one cup of dry lentils put into a pot and add 3-4 cups of water, boil vigoursly at high heat for 10 minutes the turn down to minimum heat and boil for another 20 minutes. A little bit of olive oil and finely chopped garlic can be added to the water.
• Drain the lentils and put on a frying pan at medium heat, let the water evaporate then add a little bit of canola or olive oil. Add the rest of ingredients - 2 cloves of finely chopped garlic, mustard, oregano, paprika, salt and pepper. Fry/heat for 10 minutes.
• Take lentils and put into a big bowl and add an egg, then make little patties and fry them, or as a vegan altenative they can be eaten as a side dish or added to tacos without the egg. It will be a little more crummy but still good.

CUMIN-SPICED RED LENTIL BURGERS

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.