The lentil burgers are an easy and quick main dish, perfect for those following a vegan diet or for those seeking a light main dish ready in just a few minutes. For the recipe, I used canned lentils, but if you prefer, you can cook them in a pan or a pressure cooker.
After draining them from their preserving liquid and rinsing them, they are blended with carrots and paprika to give a special flavor. I also added potato starch and breadcrumbs to the mixture to make it more compact. Once the burgers are formed, I cooked them in a pan with a little oil.
A simple, egg-free, and tasty recipe, ideal for a quick lunch or dinner. These burgers are perfect to pair with a mixed salad, on crusty bread, or to be enclosed in hamburger buns with some tomato slices and Greek yogurt sauce. Curious to find out how to prepare them? Then read the recipe, because the lentil burgers will be ready in a click!
If you’re interested in other main dish recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 197.63 (Kcal)
- Carbohydrates 22.51 (g) of which sugars 2.91 (g)
- Proteins 7.31 (g)
- Fat 9.50 (g) of which saturated 1.34 (g)of which unsaturated 4.55 (g)
- Fibers 6.68 (g)
- Sodium 808.88 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cans canned lentils
- 3 carrots (medium)
- 2.5 tbsps potato starch
- 2.5 tbsps breadcrumbs
- 3 tsps extra virgin olive oil (plus some for cooking the burgers)
- paprika (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Blender
- Bowl
- Cookie cutter
- Parchment paper
- Pan
Steps
First, drain the lentils from their preserving liquid and rinse them very well under water. Drain again and transfer them to the blender cup. Also, add the cleaned and chopped carrots. Pour in the oil, add salt, pepper, and paprika, and blend until you get a smooth mixture.
Then transfer everything to a bowl and add the potato starch and breadcrumbs. Mix with a spoon until you get a smooth and compact mixture. Lay a sheet of parchment paper on the cutting board and sprinkle a bit of breadcrumbs. Place an 8 cm (3.15 inches) diameter cookie cutter and put a couple of tablespoons of the mixture in the center. Level well, add more breadcrumbs, and with the help of a spatula, place the burger in a previously heated pan with a drizzle of oil.
Cook the burger for 3 or 4 minutes on low heat and flip it with the help of a spatula to continue cooking on the other side.
Proceed this way until the mixture is finished and serve with mixed salad or tomatoes.
Variations and Tips for Lentil Burgers
The lentil burgers can be stored in the fridge for one or two days in a container with a lid.
FAQ Questions and Answers for Lentil Burgers
What can I substitute for lentils?
It is possible to use other types of legumes: beans, chickpeas, and peas.
Can I freeze them?
Yes, it is possible to freeze the burgers after placing them on a tray in the freezer for at least an hour. Then you can transfer them to suitable freezer bags. When needed, cook them as indicated in the recipe.
