- 1 cup cooked lentils (from a can works too)
- 1 cup of cooked rice (I use whole wheat)
- 1 cup of onion, carrot, and celery, 1/3 of each in pieces
- Salt and pepper, to taste
- Smoked paprika, to taste
- 2 tablespoons of chopped parsley
- 2 eggs
- 1/4 cup of oats (depending on the size of the eggs you might need more)
- Extra oatmeal to cook and store the burgers
- Process the onion, carrot, and celery until they are mixed but don't start to turn into a paste.
- Add the seasonings, rice, and parsley. Process until it's all mixed, but it will have texture, not be a paste.
- Add the eggs and process until combined. It will soupy or at least very thin.
- Add a few tablespoons of oatmeal. Process using on/off just to mix a bit. It has to come together but not be completely integrated.
- Only now add the lentils (see Notes below) and process until you have a thick mixture and can it mounds well on a spoon. Don't process the lentils. The whole mixture should be integrated but not a paste or very smooth. It has texture.
- Sprinkle oatmeal on a plate.
- Form the hamburgers by scooping a portion, forming it into a ball, and flattening it into a patty.
- Place on top of the oats, add some extra oats to the top of the patties and press slightly to adhere on both sides.
- Store in the refrigerator for up to 2 days, well wrapped or in a container with a lid. Or freeze up to a month, individually wrapping each one and putting them in a container so they keep their shape while freezing.
- Preheat the oven to 350°F/180°C.
- Put the burgers on an oiled baking sheet, and drizzle with some oil. I use olive oil but any will do.
- Cook for 10-15 minutes and turn, cooking an extra 5-10 minutes until done.
- Pizza-style burgers: when you turn them over, top the cooked side with tomato sauce and melty cheese (as you would a pizza). Continue baking until the burger is done and the cheese melted.
- Don't overprocess after adding them! they can turn slightly bitter when you process them too much. So make sure you add them at the end and process only until it's all mixed and thick enough.
- Measuring: I use a cup of each ingredient and two eggs, so it's easy to use a larger container to measure or to cut the recipe in half. Simply adjust the number of eggs that you will use.
- Flavor: I strongly recommend that you adjust the seasonings to your and your family's palate. This is a basic recipe that is highly customizable when it comes to taste.
- Ingredients: some can be substituted, like chickpeas for the rice, the spices, and parsley. But brown lentils are the best for this. You can use beans, but then they wouldn't be lentil burgers, would they?
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main dishes
- Method: Mixing + Cooking
- Cuisine: International
- Serving Size: 1/6
- Calories: 145
- Sugar: 1.3 g
- Sodium: 428.7 mg
- Fat: 1.9 g
- Carbohydrates: 23.1 g
- Protein: 8.3 g
- Cholesterol: 62 mg
Keywords: lentil burgers