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.
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
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.