Gal, Just buregrs them now. I made these burgers as per the burgres a while ago and Bburgers our Australian Christmas BBQ lunch and I LOVED them as did everyone else. Karen Koper — March 13, am Reply. Preheat about 1 tablespoon olive oil in a nonstick skillet or cast iron over medium-high heat. Would recommend :.

Lentil burgers -

I want to make these lentil burgers, but I am allergic to nuts. Any ideas for a cashew substitute? Raw sunflower seeds or pumpkin seeds can be used instead of cashews in both the burgers and the pesto.

Can I make these veggie burgers ahead of time? You can cook the burgers as directed and store them in an airtight container in the fridge for at least five days.

Reheat in a skillet or in the oven at degrees F for 10 minutes. They are also delicious atop a bed of arugula with tomato, cucumber, and a balsamic vinaigrette. What should I serve on the side?

I served them with a quinoa, bean, and veggie salad the one from Oh She Glows Everyday , to be exact , and found it to be the perfect accompaniment. I think they would also be great with my Green Power Salad with Fennel, Cucumber, and Grapes.

I hope that you love these Mediterranean lentil veggie burgers! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it upbeet.

kitchen and upbeetkitchen. How to cook lentils: Place 1 ¼ cups of green lentils in a medium saucepan. Cover with a few inches of water. Bring to a boil over high heat, then reduce heat slightly and maintain a rolling simmer until lentils are soft and tender but not falling apart, minutes.

Stir occasionally and add more water as needed. Drain through a fine mesh sieve, measure to make sure that you have three cups, and proceed with the recipe.

Keywords: Mediterranean Lentil Veggie Burgers. Your email address will not be published. Notify me of follow-up comments by email. Skip to primary navigation Skip to main content Skip to primary sidebar All Recipes About Contact Workouts Search. menu icon. Facebook Instagram Pinterest. search icon.

I'm here to show you that plant-based cooking can be easy, accessible and delicious! I'm especially passionate about slow living, sustainability and from-scratch cooking. Home » Lentil Burgers.

Lentil Burgers These Lentil Burgers are perfect for when you're craving a plant-based, whole foods option for burger night! Jump to Recipe Pin Recipe. Table of Contents Ingredients for Lentil Burgers How to Make Lentil Burgers Recipe FAQ More Plant-Based Recipes.

Lentil Burgers. These Lentil Burgers are perfect for when you're craving a plant-based, whole foods option for burger night! Author: Sarah Sullivan. Instructions In a nonstick skillet over medium-high heat, sauté onions and mushrooms in olive oil for minutes, until the extra moisture shed from the mushrooms cooks off.

Add in garlic and sauté for another minute. Add in tomato paste and stir to coat ingredients. Cook for another minutes, stirring often, until the tomato paste darkens from a vibrant red color to a deep rust color. Remove from heat. To a food processor, add cooked lentils, mushroom mixture, sunflower seeds, soy sauce, and smoked paprika.

Process until mixture is well-combined but still has a little bit of texture. Scrape down the bowl of the food processor as needed to ensure the texture is consistent.

Add breadcrumbs and stir to combine. The mixture should be moist enough that it sticks together and doesn't crumble. However, it shouldn't be so wet that it sticks to your hands. If the mixture is still a little on the wet side, add in additional breadcrumbs a few tablespoons at a time and mix well between additions.

Divide mixture and shape into patties. Typically I shape mine into 4 or 5 medium-sized burgers, but you can make them larger or smaller as you prefer. soft inside.. thanks 🙂. Thank you for the recipe. First ever lentil burger recipe made with red lentils that I have come across.

So simple to make. And tasty. I am wondering though, is there a way to make them less dry? I oven baked them. Does pan frying make a difference with texture?

Definitely going to make them again. Hi, Pan frying them fixes that! You can also shallow pan-fry to lock in moisture, and then bake for a shorter period. You can also shallow pan fy to lock in moisture, and then bake for a shorter period. Super simple, surprisingly tasty, and very filling!

Thank you for sharing the recipes! Just made these burgers for dinner tonight. They are wonderful! I baked them, wanting to limit oil and thought they were perfect. Shaped easily and held together! It almost had a breaded texture.

Very happy to have this recipe. Thank you. Makes me so happy to read this. I am so thrilled you are enjoying them. Skip to primary navigation Skip to main content Skip to primary sidebar Home About Me Search. menu icon. Facebook Instagram Pinterest. search icon. Home » Recipes » Vegan Burger Recipes Jump to Recipe.

this RECIPE. Print Recipe Pin Recipe. Prep Time 10 minutes mins. Cook Time 20 minutes mins. Total Time 30 minutes mins. Course Main Course. Cuisine Vegan. Servings 4 people. Calories kcal. Cook Mode Prevent your screen from going dark. Pre-heat the oven to ºF. Line a large baking sheet with parchment paper or a silicone mat.

Soak the lentils in enough water to cover by about 2 inches for two hours. Rinse and drain thoroughly. Place the ingredients into a canister: Add the drained lentils, garlic, shallot, carrot, tomato paste, cilantro, salt, and black pepper to a food processor.

Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the canister as needed. Shape the patties: Scoop out ¼ cup of the mixture at a time.

Shape into patties, about ½ inch thick. Option 1 Bake: Bake the patties for 10 minutes. Flip them over and bake for about 10 minutes more, or until crispy on both sides. Option 2 Pan-Fry: Heat enough oil in a large nonstick skillet to reach about halfway up the sides of the patties. Cook the patties for about 4 minutes on each side, or until golden and crispy.

You may need to do this in batches so as not to overcrowd the skillet. Transfer to a paper towel-lined plate to drain any excess oil. For serving: Serve with a bun and desired toppings; a side salad; or oven roasted potatoes. Calories: kcal Carbohydrates: 45 g Protein: 18 g Fat: 8 g Saturated Fat: 1 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 5 g Sodium: mg Potassium: mg Fiber: 21 g Sugar: 3 g Vitamin A: IU Vitamin C: 6 mg Calcium: 51 mg Iron: 5 mg.

LLentil is the burgeds of four cookbooks Lenil is a regular Lentio for Aging gracefully Boston Globe Burgeers Food Section. She also Reaction time drills a food photographer. We are Organic weight loss products in my household, but I like the idea of expanding my repertoire of vegetarian dishes so we can eat a few meatless meals every week. Some of my favorite dishes are from Indian cuisine Indian spiced dishes are like comfort food for me and these vegetarian lentil burgers are packed with ginger, coriander, turmeric, and cumin. When the craving for Indian flavors strikes, these burgers hit the spot. PREV PREVIOUS RECIPE NEXT NEXT RECIPE. Organic weight loss products Lentil. Burgere Lentil Lfntil. Submitted by Bunny Erica. com and wanted to post so I had it to hand and for others to share. I Made This. photo by Izy Hossack.