Red Lentil Burgers

lentil burger_1

Oh boy do we owe you an apology, dear readers.  It appears that we have neglected you for the summer (along with other responsibilities…)!  There is just something about warm weather and sunshine that makes you want to lay on the beach (or the balcony), forget deadlines and research and writing, and eat WAYYYY too much ice cream.  And also, not enough ice cream?  Summer’s weird like that.  

Here are a few promises we make to you about the next few weeks: 

-We will finish telling you all about our Italy trip, including pictures from our stops in Milan, Genoa, and Florence, ASAP!  You can check out the first two installments of our Italy travelogue here and here.  

-There will be a peach recipe.  Maybe more than one.  Because peaches are awesome, and in season, and, when perfectly ripe and juicy and handpicked– pretty miraculous.  But, we won’t judge if you let someone else do the picking, either.  

-There will be a blueberry recipe.  Because I literally cannot control my blueberry consumption.  If there’s a pint in the refrigerator, I’m all over that.  Don’t expect it to last too long.  Blueberries have been my go-to summer snack, and I’m totally okay with that.  There’s just something about them that makes me feel healthier when I eat them.  Probably all those antioxidants! I don’t think you can eat too many antioxidants, right? Correct me if I’m wrong.  But also, don’t. 

Speaking of feel-good foods, I’ve had a recipe for red lentil burgers sitting in the drafts folder for months (oops) that I’ve been meaning to share.  While not necessarily “quick and easy” like so many of the recipes we enjoy sharing (there is a lot of dicing and sautéing involved, which can get a bit time consuming if you’re disorganized like me), it is the perfect make-ahead recipe- and its chock full of veggies and lentils, meaning this is one burger you do not have to feel guilty about.  We usually like to serve this along side some naan (garlic, of course) and couscous and/or a tomato and cucumber salad.  The lentil burgers also refrigerate really well, and make a satisfying lunch served cold over a salad! 

Red Lentil Burgers
  1. 1 cup water
  2. 1 cup chicken or vegetable stock
  3. 3/4 cup dried red lentils
  4. cumin, salt, and cayenne to taste (for cooking lentils)
  5. 1 diced onion
  6. 2-3 medium sized diced carrots
  7. 3 garlic cloves, chopped
  8. 2 cups rinsed and chopped mushrooms
  9. 1/2 cup dry breadcrumbs
  10. 1 tablespoon fresh lemon juice
  11. 2 large egg whites
  12. 1 tablespoon vegetable oil
  13. 2 tsp cumin
  14. 1 tsp paprika
  15. 1/4-1/2 tsp cayenne (to taste- more or less, depending on how hot you want the burgers)
  16. salt
  17. pepper
  18. olive oil
  19. oil for cooking (vegetable or canola)
  1. Combine the lentils, cumin, cayenne, salt, water, and stock in a medium sized sauce pan, bring to a boil, and then reduce to low heat and simmer for 20 minutes.
  2. Heat a large skillet of medium-high heat. Drizzle olive oil in the bottom of the skillet.
  3. Saute onion, carrot, and garlic about 3-5 minutes, until onion and garlic are tender and fragrant.
  4. Add mushrooms, salt, pepper, cumin, paprika, and cayenne; saute another 3-5 minutes.
  5. Move onion mixture to a large mixing bowl.
  6. Drain lentils.
  7. Add breadcrumbs, lentils, lemon juice, and egg whites. Mix until well combined. If the mixture is too wet, add additional breadcrumbs.
  8. Using spoon/hands, create patties (as large or small as you desire).
  9. Heat about 1/4 cup oil (vegetable or canola) in the large skillet over medium-high heat.
  10. Once oil is hot, gently drop the patties into the oil. Cook about 3-5 minutes on each side, or until golden.
Adapted from Cooking Light
Adapted from Cooking Light
Degrees of Prep

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