The Minimalist Lentil Burger

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lentil burgers-2

The Minimalist Lentil Burger

from 5 ingredients 10 minutes page 164.
serves 2

Now don’t get me wrong, I love a good beef burger as much as the next girl. But the first time I made these lentil burgers I was not only amazed at how good they were, but also how much they looked like a normal burger. I’d even venture so far as to say that they would satisfy even the most hardened carnivore – although I should try it on my desert-loving brother and report back.

For a vegan version, my pine nut sauce (from 5 ingredients 10 minutes) would make a delicious substitute for the mayonnaise. Or try a good hummus.

I like English muffins for my burgers because they’re not too big and are easy to get a hold of, but please feel free to substitute in your favourite burger bun or a pannini.

Baharat is a wonderful Lebanese spice blend that contains black pepper, cumin, coriander, cinnamon, paprika and cardamom. If you don’t have any handy, ground cumin or coriander would be a good substitute.

1 can lentils (400g / 14oz), drained
3 english muffins
1 teaspoon baharat or ground cumin
mayonnaise, to serve
mixed salad leaves, to serve

1. In a food processor whizz one of the muffins until you have chunky bread crumbs.

2. Add half the lentils, the spice and a little salt. Whizz until you have a smoothish paste.

3. Add remaining lentils. Pulse until combined, but still chunky. Taste, season and form into two burger patties.

4. Heat oil to cover the base of a frying pan and cook burgers about 2 minutes each side, or until brown.

5. Generously slather the insides of the remaining muffins with mayo.

6. Add the burgers and leaves. Sandwich together.

lentil burgers

variations for dietary requirements:

gluten free – substitute in GF bread for the muffins OR use 3/4cup cooked brown rice in place of the 1st muffin to make the patties and then instead of serving on a muffin or bun, serve with a more substantial salad such as our brown rice salad.

carnivores – See the minimalist beef burger in 5 ingredients 10 minutes. Consider trying a chicken burger with chilli sauce or chilli jam instead of the mayo as well.

troubleshooting guide:

lentil patties falling apart – It’s super important to cook them without touching for long enough to form a nice crust. If the lentil mixture is too dry when you form the patties this can also make them fall apart. If it feels dry, add a little water or liquid from the lentil can.

can’t find canned lentils? – Substitute in 1 1/2 cups cooked lentils but make sure they’re super tender.

serving suggestions

Wonderful on it’s own.
As mentioned in the gluten free section, the patties can be served without bread with a sauce like mayo, or pinenut sauce or tahini sauce (equal parts tahini, lemon juice an water) or even some well seasoned natural yoghurt and a more substantial salad like our our brown rice salad or our black quinoa with broccolini salad or even our shaved cabbage salad with out the white beans.

leftover potential:

OK but I prefer them fresh and hot.

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