Green lentil burgers

    (5)
    45 min

    A tasty vegan option that is a little different from the usual veggie burger. It's delicious served with other vegetables or whole grains.


    2 people made this

    Ingredients
    Serves: 6 

    • 180g green lentils, rinsed
    • 475ml water
    • 1 teaspoon salt
    • 2 tablespoons rapeseed oil
    • 125g finely chopped celery
    • 1 red onion, finely chopped
    • 1 tablespoon treacle
    • 1 teaspoon ground ginger
    • 1 teaspoon dry mustard
    • 1 tablespoon oil for frying, or as needed

    Method
    Prep:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Combine water, lentils and salt in a saucepan; bring to the boil, reduce heat to medium and cook until all the water has been absorbed and lentils are nicely cooked, about 20 minutes. Transfer to a large bowl.
    2. Mash lentils with a potato masher; set aside.
    3. Heat 2 tablespoons rapeseed oil in a pan over medium-high heat. Cook chopped celery and red onion in hot oil until tender, 5 to 7 minutes. Drain and discard excess oil and transfer celery and onion to a bowl.
    4. Stir treacle, ginger and mustard together in a small bowl; stir into the celery mixture until the celery and onion are evenly coated. Stir celery mixture into the mashed lentils. Shape lentil mixture into 6 veggie burgers.
    5. Heat 1 tablespoon oil in a pan over medium heat; fry burgers in hot oil hot until firm in the centre, about 5 to 7 minutes per side.

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    Reviews & ratings
    Average global rating:
    (5)

    Reviews in English (5)

    by
    4

    The flavor is amazing. BUT keeping the shape of the burger patties was a little difficult when I cooked them. So perhaps next time I might add bread crumbs to help the pattie maintain its shape when being flipped. This is a fantastic recipe regardless. I would recommend anyone try this one for a healthy plant based meal.  -  19 Mar 2015  (Review from Allrecipes US | Canada)

    by
    4

    This reminds me of baked beans! Easy to make, great to eat! You have to make sure the lentils get well mashed, otherwise the burgers might break up when they are flipped! Thanks for the recipe, Cheerios! I will be making this again!  -  29 Nov 2014  (Review from Allrecipes US | Canada)

    by
    3

    Great flavour combo Cheerios! What a nice melange of tastes and textures. I followed the recipe exactly and it renders a tasty, easy to handle, easy to fry "burger". I formed the patties differently to see which came out better. I made a couple a bit chubby and the other various thicknesses; the chubbier ones - although they took longer to fry - actually had a better result in both taste, texture and manageability. The celery gives it a nice crunch and they are indeed chewy like the description states. I was weary of the molasses and mustard frankly, but Cheerios' inventions have never let me down and he is right-it is different but good. The ginger, molasses and mustard gave this a tangy but delicate flavour. They weren't sweet at all. A lovely wholesome flair. I sprinkled some fresh, chopped parsley and balsamic vinegar on top to garnish. Simply delicious. Thanks for this recipe. UPDATE: These freeze well. I froze half of the mixture before frying them and they cooked well once thawed. Just wait until they thaw and then form the patties and cook as written.  -  11 Oct 2014  (Review from Allrecipes US | Canada)

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