Red Lentil Burgers

Cooking Light
Red Lentil Burgers
Photo: Randy Mayor; Styling: Claire Spollen
The classic version of these meatless burgers comes from Turkey, where cooked lentils are combined with fine bulgur to make the "meat" for the patties. I tend to have rice on hand more often, so I use that instead. Lightly wet your hands before shaping the patties; the water helps prevent the mixture from sticking to your skin. Serve cooked burgers on leaf lettuce if you wish, sprinkled with fresh herbs, and put out lemon wedges, a bowl of chopped cucumber, and a chile sauce or a creamy yogurt-based sauce as accompaniments. Cooked patties freeze well; reheat in the oven at 350° for 10 minutes or until heated.
Serves 6 (serving size: 2 patties, 2 tablespoons cucumber, and 1 lemon wedge)


+ Add To Shopping List
1 cup dried small red lentils
1 cup uncooked long-grain white rice
3 tablespoons olive oil, divided
3 tablespoons chopped green onions
1 tablespoon tomato paste
1/2 teaspoon ground red pepper
1/4 cup chopped fresh cilantro, divided
2 tablespoons fresh lemon juice
1 1/4 teaspoons kosher salt
3/4 cup diced English cucumber
6 lemon wedges


Hands-on: 40 Minutes
Total: 1 Hours

1. Rinse and drain lentils; place lentils and rice in a large saucepan. Cover with water to 3 inches above lentil mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils and rice are tender. Drain.

2. Place lentil mixture in a food processor; pulse until finely chopped. Set aside (keep mixture in processor).

3. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add green onions to pan; cook 2 minutes or until softened. Stir in tomato paste and red pepper; cook 1 minute, stirring frequently. Add green onion mixture, 2 tablespoons cilantro, lemon juice, and salt to food processor; process until combined.

4. Divide mixture into 12 equal portions, gently shaping each into a 1/2-inch-thick patty. Return skillet to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 6 patties to pan; cook 3 minutes on each side or until browned. Remove cooked patties from pan. Repeat procedure with remaining 1 tablespoon oil and 6 patties. Sprinkle with remaining 2 tablespoons cilantro. Serve patties with cucumber and lemon wedges.

Created date

July 2014

Nutritional Information

Calories 249
Fat 7.6 g
Satfat 1 g
Monofat 5 g
Polyfat 0.8 g
Protein 10 g
Carbohydrate 35 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 414 mg
Calcium 24 mg