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Whether it’s my birthday or some other special occasion, this is the meal I request. These burgers are easy to make, delicious, and make great leftovers. The original recipe is from The Meat Free Monday Cookbook by Meat Free Monday Campaign, and then I modified it to work for me. The hummus recipe is my creation. Topping the burgers with homemade hummus is delicious and adds extra protein.

Lentil Burger Ingredients

 3 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 (15 oz) can lentils, drained & rinsed (sometimes we use 2 cups of dry lentils, rinsed & cooked as a substitute)

1 (15 oz) can chickpeas, drained & rinsed

2 tablespoons tahini butter

3 freshly chopped parsley

1 large organic egg, beaten

2 cups fresh breadcrumbs

1 cup grated Cheddar or whatever your favorite cheese is

All-purpose flour, for dusting


Lentil Burger Directions

Step 1. Heat 1 tablespoon of the oil in a frying pan. Add onion, and cook over medium heat until tender. Add garlic & cumin, and cook for another 30 seconds. Remove from heat.

Step 2. Put lentils & chickpeas into a food processor and pulse until coarsely chopped.

Step 3. Add onion mixture, tahini butter, and parsley into the food processor and pulse until nearly smooth. Pour into a large bowl and add beaten egg, breadcrumbs, and shredded cheese. Mix using your hands.

Step 4. Shape into 6 patties and lightly dust in flour. Heat the remaining 2 tablespoons of oil in a large frying pan, slide the burgers into the pan, and cook over medium heat until golden brown on both sides.

Step 5. Serve in a toasted whole grain bun, or they also taste great on their own. We serve them with hummus, lettuce, tomatoes, avocados, fresh sliced mushrooms, a spoonful of sour cream, and pickles.


Hummus Ingredients

1 can (15 oz) chickpeas, rinsed & drained

¼ cup fresh squeezed lemon juice (1 ½ -2 lemons)

1 garlic clove, minced

½ cup tahini butter

1 tablespoon olive oil


Hummus Directions

Step 1. Add chickpeas, lemon juice, garlic, tahini butter, and olive oil into either a food processor, blender (I use a Vitamix), or a large bowl if using an immersion blender to mix ingredients until smooth.

Step 2. Pour into a serving bowl, cover, and refrigerate for about an hour.

Step 3. Serve cold.


The hummus is good for about a week if kept adequately refrigerated.