Green Lentil Burgers Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 19, 2015
The flavor is amazing. BUT keeping the shape of the burger patties was a little difficult when I cooked them. So perhaps next time I might add bread crumbs to help the pattie maintain its shape when being flipped. This is a fantastic recipe regardless. I would recommend anyone try this one for a healthy plant based meal.
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Photo by sueb
Reviewed: Nov. 29, 2014
This reminds me of baked beans! Easy to make, great to eat! You have to make sure the lentils get well mashed, otherwise the burgers might break up when they are flipped! Thanks for the recipe, Cheerios! I will be making this again!
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Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Photo by Buckwheat Queen
Reviewed: Oct. 11, 2014
Great flavour combo Cheerios! What a nice melange of tastes and textures. I followed the recipe exactly and it renders a tasty, easy to handle, easy to fry "burger". I formed the patties differently to see which came out better. I made a couple a bit chubby and the other various thicknesses; the chubbier ones - although they took longer to fry - actually had a better result in both taste, texture and manageability. The celery gives it a nice crunch and they are indeed chewy like the description states. I was weary of the molasses and mustard frankly, but Cheerios' inventions have never let me down and he is right-it is different but good. The ginger, molasses and mustard gave this a tangy but delicate flavour. They weren't sweet at all. A lovely wholesome flair. I sprinkled some fresh, chopped parsley and balsamic vinegar on top to garnish. Simply delicious. Thanks for this recipe. UPDATE: These freeze well. I froze half of the mixture before frying them and they cooked well once thawed. Just wait until they thaw and then form the patties and cook as written.
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA


 
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