Lentil Veggie Burgers Might Sound Like A Compromise. Until You Try One.
If you’ve consumed nothing but beef burgers your whole life, you could be forgiven for assuming that a delicious vegetarian burger deserves quotation marks around the words “delicious” and “burger.”
But your skepticism will only last until your first bite of this lentil-based alternative. That’s because these burgers don’t try to mimic the texture and taste of meat with some kind of tofu-spawned monstrosity concocted in a superlab. These lentil burgers are tasty on their own terms.
So don’t worry, you’re not cheating on your cheeseburgers. You’re just opening the door to new possibilities.
What You Need
2 tablespoons of olive oil
3 thinly-sliced scallions
1 large egg
5 hamburger buns (we recommend whole-wheat)
1 15 oz. can of lentils that have been rinsed, drained, and patted dry
1/4 cup fresh mint leaves, sliced thin
1/2 cup plain low-fat yogurt
1 tablespoon of lemon juice
salt and pepper to taste
What To Do
- Finely grind 1 bun in a food processor.
- Add lentils, scallions, egg, half the mint, and about a teaspoon each of salt and pepper. Pulse until combined, but leave some chunkiness for texture.
- Shape the mixture into four equal patties.
- Heat the oil over medium heat in a large skillet.
- Cook the patties 4 to 5 minutes per side until they are browned and firm.
- If you want toasted buns, toast your buns.
- While the burgers cool and the buns possibly toast, combine the yogurt, lemon juice, and the rest of the mint in a small bowl. Add salt and pepper for seasoning.
- Place the patties on the buns. Top with the yogurt sauce and any other vegetables you like.