Lentil Burgers
Originally posted to Foodista by user dad1337. Foodista recipes are released under a CC-BY license.
- Prep
- 35 min
- Cook
- 1 hr 23 min
- Total
- 1 hr 58 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Preparation
Place the lentils in a large saucepan, and add water or stock so that it covers the lentils by at least 2 inches (check the cooking instructions for the type of lentil you are using, as some may require soaking before cooking).
Preparation
Cook for the approximate time as suggested by the lentil package (usually 30–45 minutes at a boil).
Preparation
Place the cooked lentils into a fine sieve and allow to drain and cool.
Preparation
Sauté the carrot and celery in the butter and oil over medium heat until softened (about 10 minutes).
Preparation
Just before the carrot and celery are done, add the dried onion and parsley.
Preparation
Place the drained and cooled lentils in a large bowl, add the carrot mixture, and mash everything with a potato masher. Don't over-mash; it is fine to leave some of the lentils whole.
Preparation
Taste and adjust seasoning if necessary.
Preparation
Add the eggs and about ¼ cup bread crumbs, and stir to combine all the ingredients. Continue to add bread crumbs until you have a slightly moist but not wet mixture.
Preparation
Form mixture into patties. Place the formed patties onto a plate and layer with waxed paper in between. Cover and refrigerate for at least 1 hour.
Preparation
To cook, it is best to use either a large sauté pan or a griddle on the grill—these burgers don't do well on grill grates. Cook over medium to medium-high heat until warmed through and a nice crust has formed on the outside. Depending on the thickness of the burgers, this will take anywhere from 3–7 minutes per side.
Preparation
To serve, you can place on a bun with the usual accoutrements or go crazy with whatever you think will go (garlic aioli, roasted peppers, etc). You could also serve without the bun with grilled pineapple, barbecue sauce, etc—the choices are endless.
Photo: dad1337/Foodista · CC BY 3.0 · https://creativecommons.org/licenses/by/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 11 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
Reviews
No reviews yet. If you cook this, come back and tell everyone how it went.
