Red Lentil Burgers

Red Lentil Burgers

collegecook

"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

40 m servings 219 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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(R) 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

Read all reviews 4
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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.

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 s...

I loved this recipe. Even my picky teenage son ate one! Stored easily for lunches at work for the week too.

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

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