Lentil Burgers Recipe - Allrecipes.com
Lentil Burgers Recipe
  • READY IN 30 mins

Lentil Burgers

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 burgers Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  1. Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
  2. Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
  3. Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
  4. Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
  5. Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.
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Footnotes

  • Cook's Notes:
  • This recipe was adapted from Butter Bean Burgers, as submitted by Allrecipes user SILVERWOLF.
  • You may also deep-fry them in 1/4 cup of oil, however I prefer them crispier.
  • You can mash the lentils by hand rather than use a food processor, just be careful to maintain a coarse texture.
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2014

I altered the recipe so much, I may as well create my own recipe to upload. But I used this as a basis to create my own lentil burgers, because I wanted to have a cheap, healthy lunch on hand and also because I am trying to eat less meat. I added chopped garlic to mine, and some various spices I had on hand (adobo seasoning, garlic salt, even a sprinkling of poultry seasoning, I was just afraid of bland tasteless beans so I threw in a lot). I also did not add the shredded mozzarella cheese because I wanted to top my burgers with a slice of cheddar (or something more flavorful than mozz) instead. I did not process the beans, instead I put them all in a dishrag and squeezed all the water out, which really helps prevent mushy burgers. And lastly, I did not dredge mine in cornmeal, I just pan-fried in olive oil instead to create a nice crunch, you can see in my picture the great crust I ended up with. Oh one more thing, I made up a bunch of patties, laid them on a cookie sheet and put them in the freezer. One frozen, I put them all in a ziploc bag, and now I have my own veggie burgers on hand!

 
Most Helpful Critical Review
Sep 16, 2014

I made it all in the food processor which was simple and easy. However, due to an extremely fussy eater in our household, I had to process it until smooth. I also had to add well over an extra cup of rice crumbs (substituted for bread crumbs) because it was very soft. As a result of the over processing, it was grainy and soft. The taste was a little bland but it was definitely easy!

 
May 17, 2014

I have actually been making this for years adapted from the exact same recipe! Its awesome!!! However, I do make it with a few changed sharp cheddar cheese instead of mozzarella, plain panko breadcrumbs, jalapeno pepper instead of bell and I do not use cornmeal (though I will try the cornmeal next time) I also add about a tsp (or so) of Sambal Oelek (we like things spicy). I also serve with spicy mayo made with Sambal Oelek mixed with light miracle whip. Awesome that you added this recipe!!!!

 
Sep 10, 2014

Tried to follow to the letter, but I didn't have bell pepper, so substituted some sautéed mushrooms and carrots; also sautéed the onions. Probably should have squeezed out the lentils and veggies, because I wound up having to add a lot of breadcrumbs to get the patties to hold together. But once I did that, they cooked up beautifully! This is such a versatile and forgiving recipe - I will be playing with different seasonings and veg in the future.

 
Aug 28, 2014

This was a great starter recipe. I had to add more egg to get the patty to hold together and seasoned like crazy. I didn't even know where to start and this recipe definitely got me going in the right direction.

 
Jul 05, 2014

Really drain the lentils. I added garlic and a bunch of seasonings to it as well. Very delicious. My Aunt's bf asked what kind of meat was in it!

 
Feb 21, 2015

Really good - we've tried these grilled, fried and baked, and definitely prefer grilled. I skip the cornmeal, and do freeze the leftovers for a quick lunch later! Will skip the peppers next time, and add more garlic and maybe some new sauce. Overall, very convincing and satisfying burger.

 
Jan 29, 2015

Better than expected although I might as well have made a new recipe. I didn't know how many lentils to use for 2.5 cups cooked, so I used way too much and doubled the recipe. I accidentally added the oil and cornmeal to the 'burger' mix, and I ended up baking them instead of frying. 400 degrees for 20 minutes, flipped half way through. Pretty darn tasty still, I was surprised.

 

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Nutrition

  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 37.2 g
  • 12%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 10.8 g
  • 43%
  • Protein
  • 16.5 g
  • 33%
  • Sodium
  • 105 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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