Vegetarian Lentil Burgers in a Slow Cooker

Votes: 2

How to Make Lentil Burgers in a Slow Cooker

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 700, total fat 30 G., saturated fats 4 G., proteins 21 G., carbohydrates 89 G., fiber 12 G., cholesterol 7 mg, sodium 751 mg, sugar 18 G.

Try this simple and well-balanced vegetarian burger made with affordable ingredients. The patties are made with tender lentils, quickly cooked in a slow cooker, and baked sweet potato with mushrooms, making them very filling and juicy. Let them chill in the refrigerator before frying to ensure they retain their shape, stay together, and look like real meat. Serve the patties on toasted buns with a heaping helping of coleslaw in a creamy dressing. Even meat-eaters will love this burger.

The recipes use measuring containers with the following volumes:
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.

Ingredients for the recipe:

3/4 cup dry brown lentils
1 clove garlic, minced
1 small onion, diced
1 sweet potato (170 g), peeled and coarsely grated
110 g cremini mushrooms, diced
3 tbsp. l. rapeseed oil
2 tsp chili powder
3/4 cup quick-cooking oats
3 cups coleslaw mix (about half a 400g package)
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
4 hamburger buns, toasted
Special equipment: multicooker with a capacity of 6-8 liters.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: lentils, sweet potato, Crimini mushrooms, white cabbage, rolled oats, wine vinegar, chili seasoning

Cooking the dish according to the recipe:

Pour 1 3/4 cups of water into a 6-quart multicooker. Add the lentils, garlic, 3/4 tablespoon of salt, and a pinch of freshly ground black pepper. Follow the manufacturer's instructions to close the lid and prepare the multicooker. Set the pressure cooker to high pressure for 5 minutes (see Note).
Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid. The lentils should be tender but not overcooked. If any liquid remains, drain the lentils in a fine-mesh sieve.

Meanwhile, position a rack in the upper third of the oven and preheat the oven to broil. In a large bowl, combine the onion, sweet potato, mushrooms, 2 tablespoons oil, ground chili pepper, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Spread in an even layer on a rimmed baking sheet.
Grill the vegetables, stirring once, until tender and browned in spots, about 4 minutes. Transfer to a food processor along with the lentils and oats. Pulse until smooth, scraping down the sides of the bowl as needed, about 10 pulses.
Grease the same baking sheet with the remaining 1 tablespoon of oil. Working on the baking sheet, form the lentil mixture into 4 large patties (each approximately 10 cm in diameter and 2 cm thick). Refrigerate until completely set, about 30 minutes.
In a medium bowl, use tongs to toss the coleslaw with the mayonnaise, vinegar, a pinch of salt, and a couple of grinds of black pepper; set aside.
Grill the lentil patties in the oven until they are nicely browned, about 5 minutes. Using a sturdy metal spatula, flip the patties over, return them to the oven, and grill the other side for another 4-5 minutes.
Place a patty on each bottom half of a split bun, then spread the coleslaw evenly on top and top with the top halves of the buns.

Note

Multicooker settings and modes may vary depending on the model. Always follow the manufacturer's instructions.