it's very hard to get my husband to eat vegetables and he loved this recipe!!!! he was very surprised that it was meatless. even my 18 month old ate two. i will definitely be making this again!
Red-Lentil Burgers with Aioli
melissaotero Posted: 09/22/10
CharAndi Posted: 09/20/10
This recipe is really good, but we've found the volume of breadcrumbs to be extremely insufficient. We usually have a 3:2 ratio for lentils to breadcrumbs to keep the patties together and so they can be frozen. We freeze these for months at a time and defrost when we want something quick and satisfying!
ChuckZ Posted: 05/14/11
I have made this recipe at least 10 times, but I modify quite a lot. My local grocery store sometimes sells mushrooms in bulk for a great price and I buy up enough to at least quadruple the recipe and then freeze the patties for later veggie burgers. Here are my modifications: The burgers can easily fall apart when cooking. To prevent this I: 1) cut the mushrooms and veggies to preserve long fibers (don't use a processor), 2) cook out as much exceess water as possible, rather than add breadcrumbs as suggested by others. This recipe is a lot of work and dishes to clean. For me, it isn't worth the hassle unless I am at least quadrupling the recipe. But they are a hit at a BBQ with folks who don't want burgers or dogs.
BlueeyedSara7 Posted: 09/19/11
I followed the recipe and people's posted suggestions and these just were a crumbling mess. I was embarrassed but took them anyway to a Supper Club tailgating event (didn't have enough time to make anything else) and just recommended to people that they wrap the crumbs in lettuce for lettuce wraps. Flavor was OK but not worth the time and effort. I will never make these again.
EllenDeller Posted: 08/27/11
We loved these. I made them into patties early in the day and chilled them well, which helps them keep their shape. I had no problems with crumbling, but do handle them gently. I also recommend checking red lentils at 10 minutes--they cook really quickly. Instead of garlic, I added garam masala to the mayo & lemon and served on whole wheat English muffins. Sides were sweet potatoes with a dash of garam masala and some sauteed okra & onions.
Keiko123 Posted: 12/11/11
I cant say I followed the recipe "exactly" as I should have..so maybe not fair to give it a 5 star rating..I was looking for a fast way to use up lentils from another recipe as I had cooked too much and couldn't find any other lentil burger recipes with everything I already had on hand from the other recipe. Okay..I used regular lentils..not red..and I used oatmeal..not bread crumbs...and it worked. We were happy and they tasted great. .I plan to use the recipe again next time but follow it as I should. I am a new bride to a vegetarian husband so this is a keeper for us. Also, I think they are low cost to make if you use dried lentils and make the lentils yourself.
Mark9199 Posted: 09/06/12
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.
donners30 Posted: 05/29/12
Made these last night for Meatless Monday. I didn't cook the mushrooms as long as I should have....they didn't hold together as well as I'd liked - however - we put them in 1/2 pitas stuffed with the aioli, red onion tomato and goat cheese - these were definitely a hit in our household! Will try them again with different binding agents and cook the mushrooms a bit longer.
daveguenther Posted: 05/13/13
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.
Catherine92 Posted: 02/14/14
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…)
exoticdvm4 Posted: 06/28/14
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.