Warning: this recipe makes quite a few burgers! I didn't realize it until I was forming them -- they make 16 burgers (I even went on the larger side and still got 12). The volume worked out for me, I've been eating them for lunch this week. Although the ingredient list is lengthy, they came together quick and easy. It definitely helped to use my Pampered Chef food chopper to "finely chop" the carrot and onion; the rest was just mixing the ingredients together and forming the patties. I also LOVE that these burgers cooked up so well in the broiler (and kept my stove clean).
Oh, and don't skimp on the yogurt sauce...it's perfect with these burgers!
Do you have a favorite bean or veggie burger? If so, please share your best recipe with me, I'd love to try it!
Red Lentil Veggie Burgers
(adapted from Food & Wine magazine)
Ingredients:
1 1/2 cups red lentils
2 tablespoons extra-virgin olive oil + more for basting burgers
1 small onion, finely chopped
3 medium carrots, finely chopped
3 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3/4 cup plain, dry bread crumbs
1/4 cup coarsely chopped parsley leaves {I used ~2 Tbsp dry}
2 large eggs, lightly beaten
1 tablespoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup plain low-fat yogurt {I used sour cream}
1 teaspoon fresh lemon juice
Directions:
Preheat the broiler. In a large saucepan, cover the lentils with cold water by 2 inches and bring to a boil over high heat. Reduce heat and simmer until lentils are very tender, about 10 minutes. Drain well.
In a medium skillet, heat 2 tablespoons of oil. Add onion, garlic, and carrots and cook over moderately high heat, stirring frequently, until carrots carrots begin to soften. Stir in the cumin and cayenne and remove from heat.
In a large bowl, combine onion/carrot mixture, lentils, bread crumbs, 3 tablespoons of the parsley, eggs, salt and pepper. Form the mixture into burgers.
Line a baking sheet with foil. Brush the foil and tops of burgers with olive oil. Broil about 3-4 minutes on one side (or until golden brown) then flip burgers, brush with oil, and broil for 3-4 minutes more.
Meanwhile, in a small bowl, mix the yogurt {I was out of plain yogurt and had to use sour cream --which was perfectly fine} with the lemon juice and the remaining garlic and 1 tablespoon of parsley. Serve the burgers with the sauce on the side.
Enjoy!
Danielle Omar, MS, RD
http://www.foodconfidence.com/
These look delicious and would be a great way for me to finally break in the bag of lentils that's been unopened in my pantry for way to long. I bet they would work well with gluten-free bread crumbs too :-)
ReplyDeleteThat's exactly why I made them -- to use up that bag of red lentils in MY pantry! Totally worth it...and yes, GF breadcrumbs would be fine!
ReplyDeleteThese look delicious! I will definitely have to try them!
ReplyDeleteI'm going to try this next week. I usually chop alot of garlic cloves, onions, fresh parsley but wouldnt be able to 'finely chop or mince' without hurting myself. :) I'll have to google Pampered Chef chopper next...thats the part that frustrates me.
ReplyDelete