Red Lentil Burgers
- 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, cut lengthwise into four slices
In a large pot, bring 5 cups salted water and lentils to a boil.
In a large skillet, sauté the onion, carrot and garlic in 1 teaspoon olive oil until tender, about 2 minutes
Reduce to a simmer and cook until tender, about 25 minutes.
Drain and cool.
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.
See our Terms of Service.
- 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, cut lengthwise into four slices