Veggie Orange Lentil Burgers Recipes

Steps:

• Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
• Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

Steps:

• Mix sauce ingredients together with whisk. Cover and chill while making burgers. Wash lentils in sieve. Place in saucepan with water & salt. Cook about 15-18 minutes until done but not mushy. Drain off any excell liquid. Set aside to cool.
• In food processor, pulse onion, carrots, and garlic until finely chopped. Heat skillet and spray with non stick spray. Cook onion mixture for a few minutes, stirring frequently. While that is cooking, finely chop mushrooms in food processor & cut up green onions & parsley. Add to onion mixture in skillet. Add about 1/4 cup water and simmer a few minutes. Stir in parsley and green onion. Set aside to cool about 15 minutes.
• In large bowl, beat egg & whites together. Add lentils and vegetable mixture, seasonings, lemon juice, panko and stir together(add more panko if mixturs seems too wet to hold together) Chill in fridge for an hour.
• Heat 1 1/2 Tbl canola oil (use 1 1/2 Tbl for each batch you fry) in non stick skillet on medium low. Form burger mixture into patties to fit your bread or buns (they will not shrink). Cook on each side for about 5 minutes, Turn carefully so they don't fall apart.
• Build your veggie burger to your liking. We used orange & green heirloom tomatoes, Spring mix lettuce, & sliced white onion on sliced french bread spread with creaam cheese pesto sauce. A side of sweet potato fries completed the meal...Enjoy!

Steps:

• Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
• Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
• In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
• While still warm form the mixture into patties, it will make 8-10 burgers.
• Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.