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Lentils Burgers
Lentils Burgers
Lentils Burgers
6 Serves
25Mins Prep
20Mins Cook
Ingredients
- 1 cup Bayara green lentils
- ½ cup full-fat Greek yogurt
- ¼ Tsp finely grated lemon zest
- 1Tbls fresh lemon juice
- 2 cloves garlic, finely grated and divided
- Bayara pink Salt
- 1 Tsp Bayara black pepper
- 170g cremini mushrooms, stems trimmed
- ¼ Tsp Bayara smoked paprika
- 4 Tbls(or more) extra-virgin olive oil, divided
- ¼ cup (or more) all-purpose flour
- Whole wheat buns
- Sprouts
- Lettuce
- Sliced pickles
Method
Method
- In a large saucepan, add Bayara lentilsand cover with water by 4 inches.
- Bring to a boil, then reduce heat to medium, and simmer, stirring occasionally, until Bayara lentilsare tender but not mushy, about 10 minutes from the time the water starts to boil.
- Drain very well in a fine-mesh sieve and then let cool at least 10 minutes (spread them out on a baking sheet to help them cool faster).
- Meanwhile, in a small bowl, combine yogurt, lemon zest, lemon juice, and half of the garlic, season with salt and pepper, and set aside.
- Finely chop the mushrooms and transfer to a medium bowl.
- Add yogurt, Bayara paprika, two tablespoon of olive oil, and the remaining garlic.
- Add Bayara lentils(you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentilsremaining.
- Addthe flour and mix well until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add 1 to 2 tablespoon of flour if needed. Form into 6 patties about ¾ inch thick.
- Working in 2 batches, heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat(nonstick is essential since these will stick to a regular skillet).
- Cook patties until deeply browned and very crisp on the bottom side, about 3 minutes.
- Carefully turn and repeat on the second side, adding more oil as needed to maintain a light coating around patties in the skillet.
- Spread the reserved yogurt mixture on the buns and top with burgers, sprouts, lettuce, and pickles.
- Patties can be prepared 4 days ahead of time. Tightly wrap in plastic and chill.
Method
Method
- In a large saucepan, add Bayara lentilsand cover with water by 4 inches.
- Bring to a boil, then reduce heat to medium, and simmer, stirring occasionally, until Bayara lentilsare tender but not mushy, about 10 minutes from the time the water starts to boil.
- Drain very well in a fine-mesh sieve and then let cool at least 10 minutes (spread them out on a baking sheet to help them cool faster).
- Meanwhile, in a small bowl, combine yogurt, lemon zest, lemon juice, and half of the garlic, season with salt and pepper, and set aside.
- Finely chop the mushrooms and transfer to a medium bowl.
- Add yogurt, Bayara paprika, two tablespoon of olive oil, and the remaining garlic.
- Add Bayara lentils(you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentilsremaining.
- Addthe flour and mix well until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add 1 to 2 tablespoon of flour if needed. Form into 6 patties about ¾ inch thick.
- Working in 2 batches, heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat(nonstick is essential since these will stick to a regular skillet).
- Cook patties until deeply browned and very crisp on the bottom side, about 3 minutes.
- Carefully turn and repeat on the second side, adding more oil as needed to maintain a light coating around patties in the skillet.
- Spread the reserved yogurt mixture on the buns and top with burgers, sprouts, lettuce, and pickles.
- Patties can be prepared 4 days ahead of time. Tightly wrap in plastic and chill.
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