Rating: 3 stars
18 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 6

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.

Recipe by Cooking Light September 2000

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare aioli, combine first 3 ingredients; cover and refrigerate.

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  • 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.

Nutrition Facts

324 calories; calories from fat 23%; fat 8.1g; saturated fat 1.6g; mono fat 2g; poly fat 3.9g; protein 13.9g; carbohydrates 48.3g; fiber 5.8g; cholesterol 3mg; iron 4.6mg; sodium 688mg; calcium 109mg.
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