Lentil Burgers
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
6 burgers
- Serves:
- 6
ingredients
- 2 cups cooked brown lentils or 2 cups green lentils
- 1 cup mashed potatoes
- 1 cup crumbled brown bread
- 1⁄4 cup sesame seeds
- 1⁄4 cup sunflower seeds
- 1⁄4 cup finely chopped almonds or 1/4 cup cashews
- 1 garlic clove, crushed
- 1 onion, finely chopped
- 1 bunch fresh herb (e.g. basil, oregano, parsley, etc.)
- salt and pepper
- oil (for frying)
directions
- Mix potato and lentils well.
- Add the breadcrumbs, sesame and sunflower seeds, nuts, onion and garlic.
- Finely chop the herbs and add to the mixture with salt and pepper.
- Mix everything together.
- Divide into portions and form into burger shapes.
- Heat a little oil in a fry pan and fry the burgers over moderate heat about 5 minutes each side.
- Place onto buns with salad and sauce of choice e.g. hummus, chilli, tomato etc.
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Reviews
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I wish I could give this more stars!! YUM! These were great and everyone in my house loved them. I threw all the ingredients in the food processor and pulsed until it held together well. At first when I mixed it, the mixture was very crumbly so I'm glad I processed even longer, I think it helped the burger to hold together better. The only thing I did differently was that I didn't have any mashed potatoes so I microwaved a medium sized potato and scooped out the inside and used a cup of that instead. This is a wonderful recipe that I will make over and over!
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I also had a bit of a problem with them being a bit loose. Next time I may try adding an egg, and maybe omitting some potatoes. The overall taste was good. I added some seasonaings I like in addition to basil. This recipe make A LOT of small patties. Probably too many for just two people. I made some small "meatball" shapped patties and froze them for spaghetti later. Will let you know how they freeze :)
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I think the trick to this recipe is not thinking of it as a "burger". Rather than make big patties, I made small, thick ones - about the size of a ping pong ball and then slightly flattened. We had some leftovers and I popped one in my mouth the next day right out of the fridge and found that I liked them even better COLD! They were a delicious, filling treat and didn't last very long! I also substituted dried basil and they were still very tasty.
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I really liked these burgers! My husband liked them too, but thought they were too soft. But I don't think non meat burgers are ever going to reach the consistency of meat burgers. Maybe a little egg would help? I used dried oregano for the herbs because I didn't have any fresh herbs on hand. So yummy! Thanks for the recipe. I will definitely make this again.
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I have made this one several times and I alter it a bit each time... it's fabulous! I do find it helpful to keep the patties rather small and fry them for an extra minute or two. They stay together better. As listed this does make a lot of burger material. I find frying the burgers and freezing them in individual baggies to be really convenient on nights you need a quick meal. As a side note I really like using fresh basil in this the best. My favorite way to prepare this is to crumble a patty into a tortilla, add some pesto, tomato and parmesian... deslicious! thanks!
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RECIPE SUBMITTED BY
Sueie
Brisbane
Work in hospitality, enjoy music, reading and cooking. Passion is honest and realiable people with a sense of humour. Pet peeve - bad manners. Very partial to all styles of asian food.