Lentil Burgers(Satterly)

These are honest, no-fuss vegetarian burgers built on just four pantry staples. Red lentils cook fast and break down into a soft puree, which is exactly what you want for a patty that holds together without eggs or extra binders.

The trick is cooking the lentils until they collapse into a thick puree, around 20 to 25 minutes, then draining well so the mixture isn’t too wet. Once you fold in the breadcrumbs, minced garlic, and chopped onion, the patty mixture should be sticky enough to shape but firm enough to hold its disk shape on the pan.

Season the mixture aggressively, lentils are mild and need a confident hand with salt, pepper, and any spices you want to layer in.

Kitchen Tips

• Drain the cooked lentils thoroughly. Wet lentils make patties that fall apart on the flip
• Chill the formed patties for 20 minutes before cooking, this firms them up so they hold together
• Cook in a hot non-stick or well-oiled skillet, lentil patties stick to dry pans
• Don’t flip more than once, the crust needs a few uninterrupted minutes per side to set

Variations

• Add a teaspoon of cumin and smoked paprika for a smoky, almost-falafel direction
• Stir in grated carrot, fresh parsley, or a handful of feta for more flavor and texture
• Top with tzatziki, harissa mayo, or a slice of sharp cheddar on a toasted bun