Burgers aren’t always served in buns – Sometimes its good to have a few protein packed patties alongside a plate of roasted vegetables during the colder months. Jeni Treehugger’s, the original author of the recipe appealed to me due to the inclusion of a Cajun spice mix as well as the combination of vegetables and other herbs and spices she had used. Her perfectly assembled patties also looked sensational.
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Lentil Burger Recipe
- 2 cups water
- 3/4 cup dried red lentils
- 3/4 teaspoon salt (divided)
- Cooking spray
- 1 cup diced onion
- 1/2 cup finely diced carrot
- 3 garlic cloves (chopped)
- 2 cups chopped mushrooms
- 1 teaspoon dried marjoram
- 1/4 teaspoon black pepper
- ¼ cup crushed peanuts
- 1 tablespoon fresh lemon juice
- 2 large egg whites
- 1 tablespoon vegetable oil
- To prepare burgers, combine water, lentils, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes. Drain; set aside.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion, carrot, and 3 garlic cloves; sauté for 3 minutes. Add 1/2 teaspoon salt, mushrooms, marjoram, and pepper; cook 3 minutes, stirring occasionally. Place onion mixture in a large bowl; let stand 5 minutes. Add the lentils, peanuts, 1 tablespoon lemon juice, and egg whites. Cover and chill 30 minutes (to help firm up the mixture).
- Divide the lentil mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty. Heat the vegetable oil in a nonstick skillet over medium heat. Add lentil patties, and cook for 5 minutes on each side.
Adapted from Veganisethis
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