Lentil Burger recipe
Lentils are packed with fiber, protein, and minerals, and versatile enough to eat in everything from the best veggie chili to veggie burgers so hearty and nutritious they easily replace a beef patty. This recipe makes use of red lentils, which are a bit sweet, malleable, and packed with protein, as well as quinoa, a flavorful Andean staple the Incas called "mother of all grains."
(Makes 8 servings)
- 1/3 cup red quinoa
- 1/3 cup red lentils
- 2 cups button mushrooms, finely chopped
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 2 tbsp olive oil, plus more for searing
- 1 large egg
- 1/2 cup parmesan
- 1/3 cup chopped chives
- 1/4 tsp sriracha
- 1/2 tsp freshly ground black pepper
- 1 cup panko or regular bread crumbs
- 8 slices Gruyère
- 8 whole-grain buns
- 16 pickle slices
- 1 avocado, sliced
- 8 leaves romaine lettuce
In a medium saucepan, cook the quinoa in 2/3 cup boiling water until just tender, about 13 minutes. Remove and let cool.
In same saucepan, cook lentils in 1 1/3 cups boiling water until just tender, about 15 minutes. Add to quinoa and let cool.
Meanwhile, sauté the mushrooms with garlic and onion powders in 2 tbsp oil until soft, about 7 minutes. Let cool.
In a bowl, whisk the egg. Add the mushrooms, then stir in the parmesan, chives, sriracha, quinoa, lentils, and black pepper.
Fold in the panko and let stand for 5 to 10 minutes.
Form 1/2-inch-thick patties, each 4 inches in diameter.
In a large nonstick skillet, heat 1 tbsp of oil. Add patties and cook until golden on the bottom, 2 minutes.
Add 1 tbsp of oil to the skillet, flip patties, add one slice Gruyère to each, and cook for 2 minutes, until golden. Repeat with remaining patties.
Place each patty on a whole-grain bun. Add pickles, avocado, and romaine. Serve immediately.