Lentil Veggie Burgers Might Sound Like A Compromise. Until You Try One.

Lentil Veggie Burger

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

  1. Finely grind 1 bun in a food processor.
  2. 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.
  3. Shape the mixture into four equal patties.
  4. Heat the oil over medium heat in a large skillet.
  5. Cook the patties 4 to 5 minutes per side until they are browned and firm.
  6. If you want toasted buns, toast your buns.
  7. 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.
  8. Place the patties on the buns. Top with the yogurt sauce and any other vegetables you like.


Source: Voila! with Emily, adapted from Everyday Food, part of the Martha Stewart empire


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