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Red Lentil Burgers

Serves 8
Time 1 hr 5 min
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. These lentil patties are delicious as well as healthful, and can be served as a burger on a whole grain bun, or as an entree with rice and some grilled veggies.
Ingredients
  • 1 pound (1 1/2 cups) red lentils
  • 1 cup minced onion
  • 1/2 cup minced carrot
  • 2 teaspoons minced garlic (about 2 cloves)
  • 3 tablespoons extra-virgin olive oil, plus 1 teaspoon divided
  • 2 cups chopped crimini mushrooms
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 3/4 cup panko bread crumbs
  • 4 1/2 teaspoons lemon juice
  • 10 ounces firm tofu puréed in a blender
Method

In a large pot, bring 5 cups salted water and lentils to a boil. Reduce to a simmer and cook until tender, about 25 minutes. Drain and cool.

In a large skillet, sauté the onion, carrot and garlic in 1 teaspoon olive oil until tender, about 2 minutes

Add the mushrooms, oregano, and salt and pepper to taste. Cook until mushrooms are tender and liquid has evaporated, approximately 5 minutes, and allow to cool.

Add the bread crumbs, lemon juice, tofu, 2 tablespoons olive oil and cooked lentils and mix to combine. Transfer to a large bowl. Chill for 30 minutes and then shape into 8 patties. 

Heat remaining olive oil in a large skillet over medium. Cook patties in batches, until each side is crisp and golden, about 5 minutes total. Finish in a 350°F oven if necessary to heat through.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound (1 1/2 cups) red lentils
  • 1 cup minced onion
  • 1/2 cup minced carrot
  • 2 teaspoons minced garlic (about 2 cloves)
  • 3 tablespoons extra-virgin olive oil, plus 1 teaspoon divided
  • 2 cups chopped crimini mushrooms
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon ground black pepper
  • 3/4 cup panko bread crumbs
  • 4 1/2 teaspoons lemon juice
  • 10 ounces firm tofu puréed in a blender