Recipe By collegecook
Rating
Published Apr 4th
Prep 15m Cook 25m Additional - Ready In 40m
Servings 4 burgers Calories 218.9

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!

Recipe Ingredients

  • 1 ½ cups hot water
  • 1 cup red lentils
  • 1 large onion, minced
  • ¼ cup chopped fresh cilantro
  • 5 cloves garlic, minced
  • 1 tablespoon spicy Dijon mustard, or more to taste
  • 1 tablespoon ground cumin
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • 2 tablespoons all-purpose flour, or as needed
  • cooking spray

Cooking Directions

  1. 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. 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. 3 Prepare a large skillet with cooking spray and heat over medium heat.
  4. 4 Cook burgers in the hot skillet until firm and hot in the center, 4 to 7 minutes per side.

Nutrition Facts

  • Calories 218.9
  • Carbohydrate 38.9 g
  • Fat 1.1 g
  • Fiber 15.9 g
  • Protein 14 g
  • Saturated Fat 0.1 g
  • Sodium 106.2 mg
  • Sugar 2.9 g

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Chef's Notes

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.

Reviews

  1. I am officially a fan! I did not have dijon mustard so I used a little mustard powder and added 1/2 a teaspoon of seasoning salt. The recipe definitely would have benefited from the mustard though. Probably due to the lack of mustard, my mixture turned out a nice texture without adding flour. Next time, - Read more ...
  2. Very flavourful! Baked them in the oven at 350 for about 12-15 minutes per side.
  3. Shocked. Very recent vegetarian again. I've never had a 'meatless' burger before. I didn't expect it to be bad but I did not expect to like it as much as I do. Great texture and good taste. Love the garlic! My 11 year old omnivore son ate the whole thing and enjoyed it. I varied - Read more ...
  4. I loved this recipe. Even my picky teenage son ate one! Stored easily for lunches at work for the week too.
  5. It is difficult to make a veggie burger this burger was not a good one.
  6. 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.
  7. 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 sandwich in half, they squish in the bun somewhat.
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