These crispy patties are a perfect substitute for a burger. Serve in a pita with lettuce, tomato, and cucumber, and you've got yourself a great Mediterranean meal. Enjoy!

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Patties:
Sauce:

Directions

Instructions Checklist
  • Put lentils in a large pot with enough water to cover by 2 inches; bring to a boil and cook until tender, about 20 minutes. Transfer lentils to a large bowl.

    Advertisement
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute onion, bell pepper, and celery in hot oil until onion is slightly browned, 5 to 7 minutes; add to lentils and stir.

  • Stir rice, 1 cup tahini, mustard, lemon juice, parsley, and lemon juice into the lentil mixture; shape into patties.

  • Spread bread crumbs into a wide, shallow bowl. Press patties into the bread crumbs to coat.

  • Heat 1/4 cup olive oil in a saucepan over medium-high heat. saute garlic in olive oil until fragrant, 1 to 2 minutes. Stir cumin into the oil and remove pan from heat; add water, 1 cup tahini, and lemon juice and stir until smooth. Season sauce with salt.

  • Heat a large skillet over medium heat. Cook patties in hot skillet until beginning to crisp, 7 to 10 minutes per side. Drizzle sauce over patties to serve.

Nutrition Facts

491.7 calories; protein 15.8g 32% DV; carbohydrates 59.6g 19% DV; fat 22.2g 34% DV; cholesterolmg; sodium 518.1mg 21% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/28/2015
As a non-vegan I'm probably not so used to meals made entirely without animal products, but nonetheless I was very happy with these burgers - very filling, healthy, full of fibre. The only thing I'd do differently is use more salt, or a stock cube in the cooking water. Thanks for posting! Read More
(4)

Most helpful critical review

Rating: 3 stars
08/22/2017
This makes enough for a small vegetarian army! After cooking the lentils I put them into a sieve and drained all the water off them. I made up half of the recipe into about one inch thick by about 3 - 4 inch round patties which produced 12 patties. They held together just fine. With the other half of the recipe I made thinner patties. When the thin patties cooled I crumbled them up put the crumbles into an oiled iron skillet dusted them liberally with chili powder and "scrambled" them as if they were hamburger meat. (Before I made the thinner patties I tried just putting a gob of the mixture into an oiled iron skillet and scrambling it but it stuck and was a mess.). I then used them like sausage crumbles in some breakfast burritos. I though that the recipe had too much mustard. Next time I will start with about 1/3 cup. Read More
(2)
6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/28/2015
As a non-vegan I'm probably not so used to meals made entirely without animal products, but nonetheless I was very happy with these burgers - very filling, healthy, full of fibre. The only thing I'd do differently is use more salt, or a stock cube in the cooking water. Thanks for posting! Read More
(4)
Rating: 4 stars
01/24/2016
This mix turned out delicious. Ishould have read the other review first: the patties do not hold up at all. But I did not mind. Great filling for a pita or just warm up and serve with the sauce. Nice blend of djon tahini and lemon juice. Great flavor. No more salt needed IMO. Read More
(2)
Rating: 5 stars
06/14/2015
Save a step! Skip the breading and frying- and this is a delicious VEGAN "bean and rice" dish with a twist. Top with sauce and garnish with parsley. Read More
(2)
Advertisement
Rating: 3 stars
08/21/2017
This makes enough for a small vegetarian army! After cooking the lentils I put them into a sieve and drained all the water off them. I made up half of the recipe into about one inch thick by about 3 - 4 inch round patties which produced 12 patties. They held together just fine. With the other half of the recipe I made thinner patties. When the thin patties cooled I crumbled them up put the crumbles into an oiled iron skillet dusted them liberally with chili powder and "scrambled" them as if they were hamburger meat. (Before I made the thinner patties I tried just putting a gob of the mixture into an oiled iron skillet and scrambling it but it stuck and was a mess.). I then used them like sausage crumbles in some breakfast burritos. I though that the recipe had too much mustard. Next time I will start with about 1/3 cup. Read More
(2)
Rating: 4 stars
07/18/2017
Didn't notice it made 16 servings till after I started! Thought that was worth mentioning in case it saves someone else. The taste of the patties are good but because of how long it took to prep/cook it all (and because I had used all my tahini in the patties) I bailed on the sauce altogether and just squeezed some lemons on them in the end which was tasty. They do not stay together but at least they are really healthy! Read More
(1)
Rating: 4 stars
10/05/2015
My only complaint is that the patties did not hold together well. Next time I think I'll just spoon the filling directly into the pita. Read More
(1)
Advertisement