Amazing Red Lentil Burgers
Get ready to savor these deliciously hearty Red Lentil Burgers that pack a protein punch and a fiber boost! Crafted with wholesome red lentils, zesty spices, and a touch of nutty oats, these patties are both satisfying and guilt-free. Say goodbye to flour and oil—these burgers are all about pure, flavorful goodness!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- carrots
- garlic
- shallots
🫙Pantry Staples(2)
- red lentils, soaked for about 2 hours (240 ml)
- tomato paste (15 ml)
🧂Spices & Seasonings(3)
- black pepper
- herbsoptional
- saltpotassium salt
👨🍳 Instructions
- 1
Soak red lentils for about 2 hours, then drain and transfer to a food processor.
- 2
Add tomato paste, shallots, garlic, herbs, carrots, salt, and black pepper.
- 3
Process the ingredients until they are well combined.
- 4
Make about 8-10 patties.
- 5
Bake for about 20 minutes.
💡 Pro Tips
- ✓Soak red lentils in water heated to 140-160°F instead of cold water to reduce soaking time to 45 minutes while maintaining structural integrity for better burger texture.timing140-160°F, 45 minutes
- ✓Pulse the food processor in 3-second intervals rather than continuous processing to achieve a coarse texture with 30% whole lentil pieces, preventing mushy burgers that fall apart.technique3-second pulses, 30% whole pieces
- ✓Add 1-2 tablespoons of ground flaxseed or chia seeds to the mixture as they absorb 12 times their weight in water, creating a binding gel that replaces eggs.ingredient1-2 tablespoons, 12x absorption
- ✓Chill formed patties for 30 minutes before baking to firm up the proteins and starches, reducing shrinkage by up to 25% during cooking.timing30 minutes, 25% less shrinkage
- ✓Bake at 375°F and flip halfway through to achieve even browning via Maillard reaction, which begins at 285°F but accelerates significantly above 300°F.technique375°F, Maillard at 285°F+
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Amazing Red Lentil Burgers
Get ready to savor these deliciously hearty Red Lentil Burgers that pack a protein punch and a fiber boost! Crafted with wholesome red lentils, zesty spices, and a touch of nutty oats, these patties are both satisfying and guilt-free. Say goodbye to flour and oil—these burgers are all about pure, flavorful goodness!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- carrots
- garlic
- shallots
🫙Pantry Staples(2)
- red lentils, soaked for about 2 hours (240 ml)
- tomato paste (15 ml)
🧂Spices & Seasonings(3)
- black pepper
- herbsoptional
- saltpotassium salt
👨🍳 Instructions
- 1
Soak red lentils for about 2 hours, then drain and transfer to a food processor.
- 2
Add tomato paste, shallots, garlic, herbs, carrots, salt, and black pepper.
- 3
Process the ingredients until they are well combined.
- 4
Make about 8-10 patties.
- 5
Bake for about 20 minutes.
💡 Pro Tips
- ✓Soak red lentils in water heated to 140-160°F instead of cold water to reduce soaking time to 45 minutes while maintaining structural integrity for better burger texture.timing140-160°F, 45 minutes
- ✓Pulse the food processor in 3-second intervals rather than continuous processing to achieve a coarse texture with 30% whole lentil pieces, preventing mushy burgers that fall apart.technique3-second pulses, 30% whole pieces
- ✓Add 1-2 tablespoons of ground flaxseed or chia seeds to the mixture as they absorb 12 times their weight in water, creating a binding gel that replaces eggs.ingredient1-2 tablespoons, 12x absorption
- ✓Chill formed patties for 30 minutes before baking to firm up the proteins and starches, reducing shrinkage by up to 25% during cooking.timing30 minutes, 25% less shrinkage
- ✓Bake at 375°F and flip halfway through to achieve even browning via Maillard reaction, which begins at 285°F but accelerates significantly above 300°F.technique375°F, Maillard at 285°F+