Yummy Lentil Burgers Food

LENTIL BURGERS

Lentil Burgers image

Lentil burgers that don't fall apart, using ingredients that are usually on hand. Nuts and seeds make them really tasty.

Provided by Sueie

Categories Lentil

Time 40m

Yield 6 burgers, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cooked brown lentils or 2 cups green lentils
1 cup mashed potatoes
1 cup crumbled brown bread
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup finely chopped almonds or 1/4 cup cashews
1 garlic clove, crushed
1 onion, finely chopped
1 bunch fresh herb (e.g. basil, oregano, parsley, etc.)
salt and pepper
oil (for frying)

Steps:

Mix potato and lentils well.
Add the breadcrumbs, sesame and sunflower seeds, nuts, onion and garlic.
Finely chop the herbs and add to the mixture with salt and pepper.
Mix everything together.
Divide into portions and form into burger shapes.
Heat a little oil in a fry pan and fry the burgers over moderate heat about 5 minutes each side.
Place onto buns with salad and sauce of choice e.g. hummus, chilli, tomato etc.

Nutrition Facts : Calories 365.7, Fat 9.9, SaturatedFat 1.1, Cholesterol 0.7, Sodium 131, Carbohydrate 50.3, Fiber 22.2, Sugar 3.1, Protein 20.9

LENTIL BURGERS

Lentil Burgers image

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

Ingredients

2 ½ cups cooked lentils
1 small onion, diced
1 egg, beaten
¼ cup diced bell pepper
⅛ cup Italian-seasoned bread crumbs
⅓ cup shredded mozzarella cheese
1 teaspoon olive oil-packed minced garlic
1 pinch salt
1 pinch ground black pepper
¼ cup cornmeal, or as needed
1 tablespoon olive oil

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

OLIVE LENTIL BURGERS

Olive Lentil Burgers image

From the Post Punk Kitchen Website! These were DELICIOUS! I love making my own veggie burger, and these had such a wonderfully unique taste. The salty brine of the olives mixed with the meaty texture of the mushrooms made a perfect match. One thing I also really liked about this recipe was the addition of dried tarragon. I do have a small plastic bag of the spice, but I don't really come across too many opportunities to use it. To me, tarragon has a licorice and slightly minty flavor. The flavors of dried tarragon are quite strong, but the 1/4 tsp called for in this recipe, gives the perfect subtle hint. I might be able to use up that bag after all! I did end up baking the burgers in the oven about 15 minutes longer than stated, so about 45 minutes total. I served them on toasted wheat bread with some romaine lettuce leaves and some guacamole.

Provided by Kozmic Blues

Categories Lentil

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

olive oil (from 1 teaspoon to 2 tablespoons, your choice)
1 small yellow onion, diced medium
1/2 lb cremini mushroom, thinly sliced
3 garlic cloves, minced
fresh black pepper
1/2 teaspoon dried thyme
1/4 teaspoon dried tarragon
1/2 cup kalamata olive, pitted (or any olive you like)
1 (15 ounce) can cooked lentils, rinsed and drained (1 1/4 cups)
1 cup breadcrumbs, divided
2 tablespoons soy sauce
2 teaspoons fresh lemon juice
1/4 teaspoon liquid smoke (optional)

Steps:

Preheat oven to 350°F.
Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat.
Saute onion for about 3 minutes with a pinch of salt.
Add mushroom, garlic, black pepper, thyme and tarragon and saute for 7 to 10 minutes, until mushroom is cooked.
While mushroom is cooking, place olives in food processor and pulse until they are finely chopped (not pureed.)
Remove from food processor and set aside. (No need to clean it out for the next step.).
When mushrooms have cooked, add mushroom mixture to the food processor.
Add all other ingredients except for 1/2 a cup of the breadcrumbs. (Did you hear me? Reserve 1/2 cup of the breadcrumbs, this will give them better texture.)
Pulse until mostly smooth, but there should still be a little texture.
Transfer to a large mixing bowl.
Add the remaining 1/2 cup breadcrumbs to the burger mixture, along with the chopped olives, and thoroughly combine.
Divide burger mix into 6 equal pieces.
Line a baking sheet with parchment paper and spray with cooking spray. Form mixture into patties, spray with a little more cooking spray and bake for 15 minutes.
Flip burgers and bake for 12 to 15 more minutes, until nicely browned.
They taste great served immediately but they're also excellent at room temperature so don't be afraid to stuff into a sandwich and take as a lunch.

Nutrition Facts : Calories 186.6, Fat 2.5, SaturatedFat 0.4, Sodium 553.8, Carbohydrate 31.8, Fiber 7.4, Sugar 3.7, Protein 10.8