Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
28 Mins
Total Time
28 Mins
Yield
Serves 4 (serving size: 1 burger)

Make homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers.

How to Make It

Step 1

Preheat broiler.

Step 2

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes or until onion is tender. Remove from heat.

Step 3

Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.

Step 4

Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in food processor; pulse to combine.

Step 5

Combine onion mixture, breadcrumbs, mushroom mixture, and egg in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add the remaining 2 teaspoons oil to pan; swirl to coat. Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet. Sprinkle patties evenly with cheese. Place under broiler for 2 minutes or until cheese is softened.

Step 6

Combine canola mayonnaise and remaining 2 teaspoons mustard in a small bowl. Spread the top half of each of the remaining 4 buns with 2 teaspoons mayonnaise mixture. Top each bottom half of bun with 1 patty. Divide arugula evenly among burgers; top with top half of bun, mayonnaise-coated side down.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Also appeared in: Cooking Light, September, 2012

Ratings & Reviews

LLEcuyer's Review

yummyfoodie9
September 17, 2012
A little online searching reveals that black beluga lentils are very hard to come by unless you want to order them online or go to a specialty store. Brown lentils are really not a viable sub. Archer Farms is a Target brand, but these lentils are not carried at our local Target store, and also are not available through Target.com. Oh cooking light... let's pick some realistic main ingredients!

Foodie25's Review

Cansas
August 29, 2012
My husband and I really enjoyed these..the 18 yr old son not so much. Couldn't find black lentils so used the Trader Joes steamed (which are brown), and thought I added enough bread crumbs, but after cooking, I could've used a tad more. These had great flavor, loved the combo dijon/mayo/goat cheese and arugula! Will make these again and again.

doldfamily's Review

missila
October 24, 2012
Like everyone stated, don't bother with black lentils. I used regular lentils that I cooked myself. I drained them and put them on a towel for a few minutes, which helps with excess moisture. We LOVED these. even my son who is picky. We don't use the bun, we just eat the burger. They taste like stuffing!! I am gluten free, so substituted a gluten free bread, which worked great. Thinking about substituting oats next time to see how that works. In looking for healthier, vegetarian recipes, this is good.

LaurenT30's Review

JLP
September 26, 2012
I really liked this recipe--the flavor was excellent, the texture was a little soft but better than many homemade veggie burgers, and all in all it was a good alternative to my usual black bean burgers. My burgers held together well, but the bun I ground up and added to the filling was rather large, so that probably helped. I agree that to specify precooked prepackaged black lentils is pretty annoying--these are hard to find, and I wouldn't waste money on precooked lentils full of preservatives anyway. I subbed in regular brown lentils which I cooked myself before adding to the burgers. The substitution wasn't a problem, but it would be helpful if the recipe recognized that most people won't be able to find this particular product and included some relevant notes on what to substitute, how many uncooked lentils equal 8 oz cooked, etc. I had to guess and then weigh out 8 oz of lentils once they were cooked.

Navahlove's Review

MeganTWR
January 28, 2014
Absolutely delicious!!!! I used Udi's Gluten Free buns to make the bread crumbs as well as for the burger itself. I also used the lentils pre-packaged from Trader Joe's. I sauteed the mushrooms with the onion and left out the garlic. I was concerned they wouldn't turn out right because I don't have a food processor. I used my Vitamix Blender which worked out perfectly! The texture is amazing, they stayed together so well, and the flavor is so yummy. I am so excited to have a new veggie burger, oh, and I left off the cheese. So good. Great vegetarian meal.

yummyfoodie9's Review

Foodie25
November 05, 2013
N/A

lizzie924's Review

DPS151515
November 19, 2012
N/A

NateinEG's Review

lizzie924
April 09, 2014
I made this using whole Urad dal from an Indian Grocier, par-boiling it before using the recipe. I also added a half teaspoon of anchovy paste to give it some glutamate (that meaty flavor you get from slow-cooking whole roasts). I was scaling up the recipe, so I added the equivalent of an additional half-egg. The patties, while not so solid as a commercial veggie patty, they held together just fine, and my kids ate them up. I dispensed with the cheese and arugula, letting each eater determine their own topics.

Nikki66's Review

LDombeck
July 13, 2013
as another reviewer remarked, I really wanted to love these. I even bought beluga lentils (i have A LOT of them on hand now, as all I could find was a 2 pack of dry belugas). I cooked the lentils and made up the burgers, but they were WAY too moist. I wasn't sure if the 8 oz package of pre-cooked lentils might have included liquid that should have been drained? I weighed out 8 oz of cooked lentils and proceeded, only too need lots more breadcrumbs as well as some ground flax to firm them up enough to shape and cook. The flavor was OK, but not spectacular, and I have quite a few extra burgers on hand. Despite the extra binder, they barely held together while cooking, and fell apart completely as we ate. Disappointing!! I consider myself quite an experienced cook, and still couldn't really salvage these. Those left will probably go in eggs or tacos - I won't even bother trying to serve them as burgers again.

missila's Review

Nikki66
February 11, 2013
I love the taste of these burgers. I love it. Love. However, no matter what I tweak, I cannot get them to stay together. Does anyone have any suggestions? I have added many more breadcrumbs, cooked the mushrooms first. I have cooked my own black lentils (whole foods has them--dried) and drained them on paper towels. Overall, I LOOOOVE how these taste and have made them many times but I wish they would stick together.