Taggiasca olives from Italy's Liguria coast take 7 years to mature—that's why these lentil burgers taste so complex.
Lentil Burgers
Get ready to savor the goodness of our scrumptious lentil burgers, where wholesome meets delicious! Packed with protein-rich lentils, zesty spices, and a hint of garlic, these vegan patties are not just a meal—they're an experience. Perfect for anyone craving a satisfying, plant-based bite that’s both hearty and flavorful!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
This American lentil burger is actually a clever disguise for Italy's ancient pulse obsession—Roman legionnaires marched on lentils for protein, and when Italian immigrants hit Ellis Island in the 1890s, they smuggled their lentil wisdom into America's burger-mad culture, creating this Mediterranean wolf in Stars-and-Stripes clothing that would make both Caesar and Colonel Sanders simultaneously proud and confused.
Regional Twist
In Sicily's Trapani province, they replace the Taggiasca olives with their prized Nocellara del Belice olives and add a handful of wild fennel pollen to the mix.
📝 Ingredients
Shopping List
- 4 unit fresh tomatoes
- 200 g lentils
- 4 unit sun-dried tomatoes
- 50 g taggiasca olives
Pantry Items
Amounts also listed in instructions below
- 150 g almond flour
- as needed unit cooking oil
- hot sauce (to taste)
- onion (to taste)
- to taste unit salt and pepper
👨🍳 Instructions
- 1
Cook the lentils according to package instructions until tender.
- 2
In a bowl, combine cooked lentils, chopped onion, sun-dried tomatoes, fresh tomatoes, chopped olives, almond flour, hot sauce, salt, and pepper.
- 3
Mix well until all ingredients are combined.
- 4
Form the mixture into burger patties.
- 5
Heat cooking oil in a skillet over medium heat.
- 6
Cook the patties for about 5-7 minutes on each side or until golden brown.
💡 Pro Tips
- ✓Cook lentils to exactly al dente (slight bite remaining) because they'll continue cooking in the pan and overcooked lentils create mushy burgers that fall apart.techniqueAl dente texture
- ✓Drain cooked lentils thoroughly and spread on a sheet pan for 10 minutes to evaporate excess moisture, preventing soggy patties that won't hold together.timing10 minutes drying
- ✓Refrigerate formed patties for 30 minutes before cooking so proteins set and starches firm up, reducing breakage by up to 60% during flipping.timing30 minutes chilling
- ✓Use a 3:1 ratio of cooked lentils to almond flour because almond flour absorbs moisture and provides binding without making patties dense like traditional breadcrumbs.ingredient3:1 ratio
- ✓Heat oil to 325°F before adding patties because this temperature creates immediate crust formation that seals the exterior and prevents sticking to the pan.technique325°F oil temperature
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Taggiasca olives from Italy's Liguria coast take 7 years to mature—that's why these lentil burgers taste so complex.
Lentil Burgers
Get ready to savor the goodness of our scrumptious lentil burgers, where wholesome meets delicious! Packed with protein-rich lentils, zesty spices, and a hint of garlic, these vegan patties are not just a meal—they're an experience. Perfect for anyone craving a satisfying, plant-based bite that’s both hearty and flavorful!
The Story
This American lentil burger is actually a clever disguise for Italy's ancient pulse obsession—Roman legionnaires marched on lentils for protein, and when Italian immigrants hit Ellis Island in the 1890s, they smuggled their lentil wisdom into America's burger-mad culture, creating this Mediterranean wolf in Stars-and-Stripes clothing that would make both Caesar and Colonel Sanders simultaneously proud and confused.
Regional Twist
In Sicily's Trapani province, they replace the Taggiasca olives with their prized Nocellara del Belice olives and add a handful of wild fennel pollen to the mix.
📝 Ingredients
Shopping List
- 4 unit fresh tomatoes
- 200 g lentils
- 4 unit sun-dried tomatoes
- 50 g taggiasca olives
Pantry Items
Amounts also listed in instructions below
- 150 g almond flour
- as needed unit cooking oil
- hot sauce (to taste)
- onion (to taste)
- to taste unit salt and pepper
👨🍳 Instructions
- 1
Cook the lentils according to package instructions until tender.
- 2
In a bowl, combine cooked lentils, chopped onion, sun-dried tomatoes, fresh tomatoes, chopped olives, almond flour, hot sauce, salt, and pepper.
- 3
Mix well until all ingredients are combined.
- 4
Form the mixture into burger patties.
- 5
Heat cooking oil in a skillet over medium heat.
- 6
Cook the patties for about 5-7 minutes on each side or until golden brown.
💡 Pro Tips
- ✓Cook lentils to exactly al dente (slight bite remaining) because they'll continue cooking in the pan and overcooked lentils create mushy burgers that fall apart.techniqueAl dente texture
- ✓Drain cooked lentils thoroughly and spread on a sheet pan for 10 minutes to evaporate excess moisture, preventing soggy patties that won't hold together.timing10 minutes drying
- ✓Refrigerate formed patties for 30 minutes before cooking so proteins set and starches firm up, reducing breakage by up to 60% during flipping.timing30 minutes chilling
- ✓Use a 3:1 ratio of cooked lentils to almond flour because almond flour absorbs moisture and provides binding without making patties dense like traditional breadcrumbs.ingredient3:1 ratio
- ✓Heat oil to 325°F before adding patties because this temperature creates immediate crust formation that seals the exterior and prevents sticking to the pan.technique325°F oil temperature