Time: 2 hours 10 minutes
Complexity: average
Servings: 6

These delicious, filling, and healthy burgers will satisfy even meat-eaters. The patties are made without meat or eggs. Instead, cooked brown lentils are mashed and mixed with breadcrumbs, which help bind the mixture. To achieve this, the ground lentils need to rest in the refrigerator for several hours. Walnuts and sautéed spinach with red onions add extra flavor. These burgers are packed with valuable protein and fiber, yet low in fat and calories. They are best grilled, but you can also fry them in a pan, using as little oil as possible.

Ingredients:

• 3/4 cup brown lentils, washed and sorted
• 1 and 3/4 cups + 1 tbsp. lightly salted vegetable broth or water
• 2 tsp olive oil
• 1 large red onion, half finely chopped, the other half thinly sliced
• Juice of half a lemon
• 200 g fresh spinach
• 2 large cloves garlic, minced
• 0.5 tsp ground cumin
• 1 cup whole grain breadcrumbs
• 0.5 cups walnuts, toasted and finely chopped
• 6 whole grain vegan burger buns
• Arugula, basil, roasted bell peppers and hot mustard, for serving (optional)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

lentils, bouillon, red onion, lemon, spinach, garlic, cumin, breadcrumbs, walnuts, hamburger buns, arugula, basil, sweet pepper, mustard

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Preparation:

Step 1
• In a medium saucepan, combine the lentils and 1 3/4 cups broth and bring to a boil over high heat. Reduce the heat to medium-low, partially cover, and simmer until the lentils are completely softened and the liquid has been absorbed, about 30 minutes. Transfer to a medium bowl, add the remaining 1 tablespoon broth, and mash thoroughly with a potato masher.
Step 2
• Heat olive oil in a large nonstick skillet over medium heat. Add chopped onion, lemon juice, and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add spinach, garlic, 1.5 teaspoons black pepper, and cumin. Stir until spinach wilts, about 3 minutes.
Step 3
• Add the spinach mixture, breadcrumbs, walnuts, and 3/4 teaspoon of salt to the lentils and mix thoroughly. Cover and refrigerate for 1 hour or overnight.
Step 4
• Preheat the grill to medium-high heat. Form the mixture into 6 4-inch (10-cm) patties and spray them on both sides with cooking spray. Grill until crispy grill marks appear, about 3 minutes per side. Place the patties on buns, top with chopped onions and other toppings, if desired, and serve.

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