- 8 portobello mushroom caps, stemmed, gills removed
- 3 tablespoons extra-virgin olive oil
- 1/3 cup finely chopped onion
- 1/4 cup finely chopped celery
- 2 garlic cloves, finely chopped
- 2 cups low-salt chicken broth
- 2 cups cooked short-grain brown rice
- Kosher salt and freshly ground black pepper
- Freshly squeezed lemon juice
- Toppings: baby arugula, avocado slices, sprouts
Preheat oven to 425°. Brush tops of mushrooms with 2 Tbsp. oil. Roast mushrooms, flipping once, until tender and browned, about 20 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a saucepan over medium heat. Cook onion and celery until softened, about 5 minutes. Add garlic and cook, stirring, for 1 minute. Stir in lentils and broth and bring to a boil. Cover, reduce heat, and cook until lentils are just tender but not mushy, 6–7 minutes. Drain, then spread out on a baking sheet to cool slightly.
Transfer lentil mixture to a medium bowl. Add brown rice and toss gently to combine well. Season to taste with salt, pepper, and lemon juice
Place 4 mushrooms on plates. Spoon about 1 cup of lentil filling onto each; add toppings of choice. Place remaining 4 mushrooms on top of 'burgers.'
Nutritional ContentOne serving contains: Calories (kcal) 510 %Calories from Fat 120 Fat (g) 14.0 Saturated Fat (g) t2 Cholesterol (mg) 0 Carbohydrates (g) 78 Dietary Fiber (g) 13 Total Sugars (g) 5 Protein (g) 21 Sodium (mg) 270Reviews Section
Lentil Burgers Recipe – The Wellness Kitchenista
Lentil Burgers Recipe! Today we are so excited to partner with our friend Jessica DeLuise! The Wellness Kitchenista, Jessica DeLuise, MHS, PA-C, CCMS, is a seasoned medical practitioner, culinary medicine specialist, TV-chef and wellness entrepreneur.
Growing up, I always soaked lentils overnight before cooking them. It was an old wives tale that soaking them in this way, and even adding a little baking soda to the water, helps soften the legumes and even may help digestion and reduce gas and bloating after eating.
For me, this process has always been something that I do when preparing lentils. The baking soda is basic (alkaline) so instead, I have been soaking my lentils in alkaline water from Tyent! I’m finding that I have a similar result in texture, taste, and digestion. I can’t wait to try more recipes using the Tyent water ❤
Here is how I make my favorite lentil burgers.
▪ 2 cups cooked lentils (1 ¼ cup dry -see below)
▪ 1 small onion, diced and sautéed
▪ 1 clove garlic, minced and sautéed
▪ 1 cup of any veggie you have on hand, diced and sautéed – I used carrots and bell peppers
▪ 1 cup of flour of choice (+ additional ½ cup as needed will depend on how moist your veggies are)
▪ ¼ cup fresh parsley, roughly chopped
▪ 1 tsp favorite cooking oil (I used olive)
1. Soak lentils 4-6 hours in Alkaline #3 or overnight.
2. Rinse and add 2 cups of water and the lentils to a saucepot. Simmer for 15 minutes until tender.
3. Meanwhile, in a pan or skillet, add 1 tsp cooking oil and saute onions and veggies for 5-6 minutes on low heat.
4. Add garlic and saute in addition 2-3 minutes. Let cool until lentils are ready.
5. Drain excess water from the lentils and reserve.
6. Add all of the ingredients to the food processor or blender. If you do not have an electric device, you could use a handheld chopper or potato masher.
7. Mix all ingredients until the burgers begin to come together. If your burgers don’t begin to bind and are very watery, add a little more flour, 1 tbsp at a time. If your burgers are too dry and crumbly and don’t bind when you pinch the batter, add some of your lentil water, 1 tbsp at a time.
8. Form 4-6 patties and line your burgers up on a baking sheet that you have spread olive oil at the bottom of.
9. Bake at 375F for 18-20 minutes until burgers are done crispy on the outside, flipping once in the middle of the cooking time. The only ingredient that must cook is the egg.
10. Top with your favorite veggies, sauce, and enjoy!
This is not medical advice. Consult with your healthcare provider before making any changes to your dietary or supplement choices. This is a paid partnership with Tyent USA and Jessica DeLuise/ The Wellness Kitchenista.
1. Bring chicken broth to a boil in medium saucepan over high heat. Stir in lentils reduce heat to low. Simmer, covered, about 30 minutes or until lentils are tender and liquid is absorbed. Cool to room temperature.
2. Place lentils, carrot and mushrooms in food processor or blender process until finely chopped but not smooth. (Some whole lentils should still be visible.) Stir in egg, bread crumbs, onion, garlic and thyme. Refrigerate, covered, 2 to 3 hours.
3. Shape lentil mixture into four (1/2-inch-thick) patties. Spray large skillet with cooking spray heat over medium heat. Cook patties over medium-low heat about 10 minutes or until browned on both sides.
4. Meanwhile, for sauce, combine yogurt, cucumber, mint, dill, black pepper, salt and hot pepper sauce, if desired, in small bowl. Serve sauce over burgers.
Calories: 124 calories, Carbohydrates: 21 g, Protein: 9 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 54 mg, Sodium: 166 mg, Fiber: 1 g
Exchanges per serving: 1/2 Bread/Starch, 21/2 Vegetable, 1/2 Meat.
- 1 large clove garlic, peeled
- 1/4 teaspoon kosher salt
- ½ cup walnuts, toasted (see Tips)
- 2 slices whole-wheat sandwich bread, crusts removed, torn into pieces
- 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
- ¼ teaspoon freshly ground pepper
- 1 1/2 cups cooked or canned (rinsed) lentils (see Tips)
- 2 teaspoons Worcestershire sauce, vegetarian (see Note) or regular
- 3 teaspoons canola oil, divided
- 4 whole-wheat hamburger buns, toasted
- 4 pieces leaf lettuce
- 4 slices tomato or jarred roasted red pepper
- 4 thin slices red onion
Coarsely chop garlic sprinkle with salt and mash to a paste with the side of the knife. Coarsely chop walnuts in a food processor. Add bread, marjoram, pepper and the garlic paste process until coarse crumbs form. Add lentils and Worcestershire process until the mixture just comes together in a mass. Form into four 3-inch patties (about 1/3 cup each).
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook the patties until browned on the bottom, 2 to 4 minutes. Carefully turn over reduce heat to medium-low. Drizzle the remaining 1 teaspoon oil around the burgers and cook until browned on the other side and heated through, 4 to 6 minutes more. Serve on buns with lettuce, tomato (or red pepper) and onion.
Make Ahead Tip: Prepare through Step 1, tightly wrap in plastic and refrigerate for up to 1 day or freeze for up to 3 months. If frozen, let defrost in the refrigerator before cooking.
To toast nuts: Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. Toast chopped, small or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
To cook lentils: Place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes, depending on the type of lentil. Drain and rinse with cold water. 1 cup dry lentils = about 2 1/2 cups cooked. Or use canned lentils: 15-ounce can = 1 1/2 cups. Rinse canned lentils before cooking with them to reduce the sodium by about 35%.
Note: Regular Worcestershire sauce contains anchovies and is not vegetarian. Look for vegetarian Worcestershire--flavored with molasses, soy sauce and vinegar--near other bottled sauces in natural foods stores or in the natural foods section of well-stocked supermarkets.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
How to make this lentil veggie burger recipe
- Using a food processor, finely chop carrot, onion, garlic, walnuts, and sunflower seeds.
- Combine these ingredients with cooked lentils, breadcrumbs, herbs, and salt.
- Add egg, tomato paste, and worcestershire sauce, then stir in flour.
- Allow the mixture to rest for 30 minutes before forming into patties.
- Cook patties in 1 tablespoon of olive oil over medium heat for 8-10 minutes, flipping once.
Lentil and Chickpea Burgers
1. Cook lentils according to package directions. Drain well.
2. Spray a pan with cooking spray or use a small amount of oil add onions and cook until soft. Add curry powder stir until fragrant. Cool mixture slightly.
3. Place chickpeas, half the lentils, ginger, egg and onion mixture in food processor bowl. Process 20 seconds or until smooth. Transfer to a bowl, stir in remaining lentils, parsley, cilantro and bread crumbs combine well.
4. Divide mixture into 10 round patties. Note: If mixture is too soft, you can refrigerate for about 15 minutes or until you can handle the mixture.
5. Place patties on hot, lightly greased grill. Cook three to four minutes on each side or until browned, turning once.
6. Serve immediately or allow to cool, wrap with plastic, then foil, and freeze.
7. To serve, remove packaging. Reheat in the oven, microwave or in a pan on the stove until warm throughout. Serve with your favorite burger toppings
Makes 10 servings. Each serving has 170 calories, 2.5 g fat, 8 g protein, 30 g carbohydrate, 4 g fiber and 530 mg sodium.
Recipe: Easy Lentil Burgers
My friend Katherine made a batch of these easy lentil burgers for me and they are so delicious! Hands down the most delicious tasting healthy food I’ve had in months. They have a similar taste and texture to falafel and are served with a zesty yogurt dipping sauce. Best of all, you can make a big batch and freeze whatever you don’t eat that day! I take mine out of the freezer a few hours before I want to eat them.
The recipe below initially came from Everyday Food on Martha Stewart. We have tons more easy and frugal recipes.
- 3/4 cup lentils, picked over and rinsed
- 3/4 cup walnuts
- 1/3 cup plain dried breadcrumbs
- 3 garlic cloves (or more to taste) coarsely chopped or pressed
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2-1 teaspoon red pepper flakes
- Course salt and fresh ground pepper
- 4 tablespoons olive oil
- 1 large egg
Preheat oven to 350°F. Place the lentils in a small saucepan and cover with 1 inch of water. Bring to a boil reduce to a simmer. Cover and cook until the lentils are tender but still holding their shape, about 15-20 minutes. Drain well and cool.
Meanwhile, spread the walnuts on a baking sheet and toast in the oven until fragrant and darkened, about 10 minutes. Let cool. (I’ve also done this in a saucepan on the stove and also in a toaster oven when my oven was broken for 2 weeks!)
In a food processor, combine the walnuts, breadcrumbs, garlic, cumin, coriander, red pepper flakes, 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Process until finely ground.
Add the lentils and 1 tablespoon of oil. Pulse until coarsely chopped. (Some lentils should remain whole).
In a large bowl, whisk the egg. Add the lentil mixture and mix well. Divide into 4 equal-sized parts. Roll into balls and flatten with your palms into 3/4-inch-thick patties.
Heat the remaining 3 tablespoons oil in a large nonstick skillet. Add the burgers and cook over medium-low heat until crisp and browned, gently flip the burgers, 8 to 10 minutes each side. Transfer to a paper-towel-lined plate to drain. Serve with creamy cilantro sauce and tomato slices.
3/4 cup plain yogurt
Coarse salt and ground pepper
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lemon juice