Red lentils are my favorite. I was craving something lentil-y and found a recipe that was just what i wanted after I changed it up a little. I topped them with cherry tomatoes and garlic sprouts. I will totally make this again, it was so amazing!

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 burgers
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and lentils in a saucepan; bring to a boil and cook until the water is completely absorbed and the lentils tender yet holding form, 15 to 20 minutes. Transfer lentils to a large bowl and let cool.

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  • Stir onion, cilantro, garlic, mustard, cumin, parsley, garlic powder, and red pepper flakes into the lentils; add flour as needed to help absorb excess moisture and bind ingredients together. Shape lentil mixture into 4 patties.

  • Prepare a large skillet with cooking spray and heat over medium heat.

  • Cook burgers in the hot skillet until firm and hot in the center, 4 to 7 minutes per side.

Cook's Note:

I had some issues with them falling apart as I tried to fry them. Then I tried to cook some in my George Foreman(R) Grill. Those worked, but took a long time for some reason. Next time I'll just do it in the oven.

Nutrition Facts

219 calories; protein 14g 28% DV; carbohydrates 38.9g 13% DV; fat 1.1g 2% DV; cholesterolmg; sodium 106.2mg 4% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/26/2014
recipe delivers a solid red lentil sandwich. Easy and satisfying. I will enjoy them again. Found 1/3 cup of mixture per patty was plenty big enough. While eating them and cutting the finished sandwich in half they squish in the bun somewhat. Read More
(3)

Most helpful critical review

Rating: 3 stars
12/12/2014
I found that the "batter" would not stick at all. I added an egg and increased the flour to 1/3 of a cup then they would form patties. Read More
(3)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
12/12/2014
I found that the "batter" would not stick at all. I added an egg and increased the flour to 1/3 of a cup then they would form patties. Read More
(3)
Rating: 5 stars
09/26/2014
recipe delivers a solid red lentil sandwich. Easy and satisfying. I will enjoy them again. Found 1/3 cup of mixture per patty was plenty big enough. While eating them and cutting the finished sandwich in half they squish in the bun somewhat. Read More
(3)
Rating: 5 stars
10/02/2016
I loved this recipe. Even my picky teenage son ate one! Stored easily for lunches at work for the week too. Read More
(1)
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Rating: 1 stars
01/07/2015
It is difficult to make a veggie burger this burger was not a good one. Read More
Rating: 5 stars
01/24/2020
Shocked. Very recent vegetarian again. I've never had a 'meatless' burger before. I didn't expect it to be bad but I did not expect to like it as much as I do. Great texture and good taste. Love the garlic! My 11 year old omnivore son ate the whole thing and enjoyed it. I varied a little from the recipe as I have an abnormal physical and neurological response to Corn Soy and Wheat. I was out of white onions so I used 4 green onions. Due to my issues I can't have over-the-counter mustard so I added mustard powder and apple cider vinegar. I also added a tablespoon of Chili Powder because I like Chili powder. Right at the end I added some coconut oil to the pan and the top of the burgers to give it some sizzle and buttery goodness. I used Arrowroot starch and Cassava flour in equal portions instead of 'baking flour'. The starch really helped to make definite patties this gets you a thicker texture and not a 'loose burger' like you might get with just flour. Like another review mentioned I used about 3x more of the flour/starch than the recipe called for. The texture held up great on a bun and it was chewy enough to make you feel like you were eating a hamburger. My goal was not to reproduce the Hamburger taste but to have a reliable protein that is portable and easy to eat. Next day it reheated well. I just ate it for lunch with some home-made mayo and tomato slice. Read More
Rating: 4 stars
02/04/2020
Very flavourful! Baked them in the oven at 350 for about 12-15 minutes per side. Read More
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