Name: Lentil Veggie Burgers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 servings
Cuisine: American
Ingredients: 1 cup lentils; 1 cup flour; 0.5 cup oats; 0.5 cup brown rice; 1 carrot; 1 small eggplant; 1 small onion; 3 cloves garlic; 0.5 cup corn; 2 teaspoons salt; 2 teaspoons oregano; 1.5 teaspoons coriander; 0.5 teaspoon cumin; 0.5 teaspoon nutmeg; 0.5 teaspoon pepper; 20 servings cornmeal

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Lentil Veggie Burgers Recipe — Recipes Zone

Method

10 steps · 45 min

01
Bake the Eggplant
Wrap the eggplant in foil and bake it in a 375 degree oven for 20 minutes, or until it feels completely soft when squeezed.
02
Cook the Lentils
Bring a pot of water to a boil and cook the lentils for 15 to 25 minutes, until they're tender but still hold their shape.
03
Cook the Rice
Prepare the brown rice according to package directions.
04
Process Vegetables and Rice
Once the eggplant is baked and cooled slightly, add it to a food processor with the raw carrots, onion, garlic, and cooked brown rice. Pulse until everything is finely chopped and well combined, but not puréed.
05
Combine and Mash
Drain the cooked lentils. Add them to a large bowl with the processed vegetable and rice mixture. Use your hands or a potato masher to combine everything, mashing gently. You want some lentils to remain whole for texture, so don't over-smash.
06
Mix in Dry Ingredients
Stir in the corn (if using), oats, flour, and all the seasonings: salt, oregano, coriander, cumin, nutmeg, and pepper. Mix until everything is evenly distributed and the mixture holds together.
07
Form Patties
Shape the mixture into about 20 patties, roughly the size of a standard burger bun.
08
Coat with Cornmeal
Generously coat each patty in cornmeal, pressing gently to adhere.
09
Cook the Burgers
Heat a little oil in a skillet over medium heat. Cook the patties for a few minutes per side, until the cornmeal coating is deep golden and the outside is crunchy.
10
Serve
Serve the cooked lentil burgers on whole wheat buns with your favorite toppings.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	120kcal	6%
Fat	1g	1%
Carbohydrate	23g	9%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens1 present · 0 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Gluten	Contains
Crustaceans	Free from

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Lentil Veggie Burgers Recipe

About this recipe

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Method

Bake the Eggplant

Cook the Lentils

Cook the Rice

Process Vegetables and Rice

Combine and Mash

Mix in Dry Ingredients

Form Patties

Coat with Cornmeal

Cook the Burgers

Serve

Nutrition

Allergens

Reviews

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