The Vegan Lentil Burgers recipe is an easy 2 hour recipe which involves refrigerating the spinach mixture for an hour. Great for gatherings.

Prep Time20 mins
Cook Time50 mins
Refrigerate1 hr
Total Time2 hrs 10 mins
Servings: 6

Ingredients

  • 3/4 cup brown lentils rinsed, strained and picked through·
  • 1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
  • 2 tsp extra-virgin olive oil
  • 1 large red onion half finely chopped and half thinly sliced
  • 1/2 lemon juiced
  • Kosher salt
  • 8 ounces fresh baby spinach
  • 2 large cloves garlic minced
  • Freshly ground black pepper
  • 1/2 tsp ground cumin
  • 1 cup whole-wheat breadcrumbs
  • 1/2 cup walnuts toasted and finely chopped
  • Cooking spray
  • 6 whole-grain vegan hamburger buns
  • Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Instructions

  • Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
  • Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Following that add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
  • Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
  • Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side.
  • Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

Notes

Recipes Sourced From Food Network
More Vegetarian & Vegan Recipes Here
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