You won't miss the meat in these hearty veggie burgers made with cooked red lentils, carrot, onion and mushrooms. Serve the patties on buns and top with a garlic mayonnaise sauce.
1/4 cup light mayonnaise
1/2 teaspoon fresh lemon juice
1 garlic clove, minced
2 cups water
3/4 cup dried red lentils
3/4 teaspoon salt, divided
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
3 tablespoons Madeira (optional)
1/3 cup dry breadcrumbs
1 tablespoon fresh lemon juice
2 large egg whites
1 tablespoon vegetable oil
6 (1 1/2-ounce) hamburger buns
Arugula or curly lettuce leaves
6 (1/4-inch-thick) slices tomato
6 (1/8-inch-thick) slices onion
How to Make It
To prepare aioli, combine first 3 ingredients; cover and refrigerate.
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. Add wine; cook 1 minute or until liquid almost evaporates. Place onion mixture in a large bowl; let stand 5 minutes. Add the lentils, breadcrumbs, 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.
Line the bottom half of each hamburger bun with an arugula or lettuce leaf, and top each bun half with a burger, 2 teaspoons aioli, 1 tomato slice, 1 onion slice, and the top half of the bun.
MUSHY DISASTER. Recipe does not work. Wish I had read the comments before making. The burgers were a complete sloppy mess and had zero holding form. Definitely does not work as is. I might attempt again but would cook the lentils much less and leave out the wine and really reduce the moisture content. Totally bummed I wasted time and ingredients on this.
ABSOLUTE DISASTER! I followed the recipe to a T, save the red lentil cooking time (at my altitude the water boils off faster). When it was finally time to cook the patties they wouldn't bind to themselves for anything! Every time I tried to flip them they would crumble (this is even after chilling in the fridge for two hours). Also, tried baking them, again, no dice. The outside would blacken while the insides remained mushy. Not appetizing in the least! This broke college student will never ever again waste her precious ingredients on this God AWFUL recipe. (Did I mention I was making this as a Valentines dinner for my vegetarian boyfriend? Yeah, we had to order a pizza instead…)
These are now our go to veggie burgers, our family loves the taste of these!
I use a food processor, saves time over manually chopping super fine.
When you make the lentils, make sure you stop cooking them when they are soft and not mushy. When they are still lentils and not mush this allows the water to drain well.
If you feel that the rest of mixture is too moist, just simmer till you reduce moisture content. Maybe skip the wine as well for sake of reducing moisture.
Some claim that these fall apart. They are delicate but won't fall apart if you pay attention to reducing moisture, use a thin metal spatula and not a thick plastic one, use a frying pan or griddle that is already at the correct temperature. Make sure the bottom side is browned before attempting to flip.
Last tip, I use a large cookie scoop when putting on the griddle and push the pile down a bit to make it into a patty and shape it. I don't make the patties before I grill them, I form them ON the grill.
I followed this exactly as written. My problem was the lentils. Red lentils cook a lot faster than regular and at 20 minutes of simmering, they were a pile of mush, very much resembling mashed potatoes. Regular lentils may have worked, but red did not. The result was really mushy burgers. Not a bad list of ingredients, but as written, I have to rate it a 1-star.
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