Red Lentil Burgers Recipe - Allrecipes.com
Red Lentil Burgers Recipe
  • READY IN 40 mins

Red Lentil Burgers

Recipe by  

"Red lentils are my favorite. I was craving something lentil-y and found a recipe that was just what i wanted after I changed it up a little. I topped them with cherry tomatoes and garlic sprouts. I will totally make this again, it was so amazing!"

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Ingredients Edit and Save

Original recipe makes 4 burgers Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Combine water and lentils in a saucepan; bring to a boil and cook until the water is completely absorbed and the lentils tender yet holding form, 15 to 20 minutes. Transfer lentils to a large bowl and let cool.
  2. Stir onion, cilantro, garlic, mustard, cumin, parsley, garlic powder, and red pepper flakes into the lentils; add flour as needed to help absorb excess moisture and bind ingredients together. Shape lentil mixture into 4 patties.
  3. Prepare a large skillet with cooking spray and heat over medium heat.
  4. Cook burgers in the hot skillet until firm and hot in the center, 4 to 7 minutes per side.
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Footnotes

  • Cook's Note:
  • I had some issues with them falling apart as I tried to fry them. Then I tried to cook some in my George Foreman® Grill. Those worked, but took a long time for some reason. Next time I'll just do it in the oven.
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Reviews More Reviews

Jan 07, 2015

It is difficult to make a veggie burger, this burger was not a good one.

 
Dec 12, 2014

I found that the "batter" would not stick at all. I added an egg and increased the flour to 1/3 of a cup, then they would form patties.

 

3 Ratings

Sep 26, 2014

recipe delivers a solid red lentil sandwich. Easy and satisfying. I will enjoy them again. Found 1/3 cup of mixture per patty was plenty big enough. While eating them, and cutting the finished sandwich in half, they squish in the bun somewhat.

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 15.9 g
  • 64%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 106 mg
  • 4%

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

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About the Cook

 
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