How do you keep lentil burgers from falling apart?

This recipe uses mostly eggs as the binding ingredient. But rice, when processed, will also become one.

How do you bind lentil burgers?

The easiest way is to process the whole mixture so that the ingredients mix and achieve a cohesive mixture that will not fall apart. That said, I also add oats to the formed burgers, which will also aid in keeping the form while cooking.

Can you use flour to bind burgers?

In theory, you can, but we don't. But flour will make the burgers too dense and weigh it down, so we don't use it.

Are plant-based burgers better for you than beef?

It depends on the ingredients and how you eat them. Burgers that are mostly beef can be as healthy as veggie ones that are eaten with cheese and sauces.

Lentil Rice Burgers

Ingredients

Units

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
1/2 garlic clove, optional
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

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Instructions

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 garlic if using, 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.

Notes

Lentils: 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. Don't overprocess after adding them!
Measuring: I use a cup of each ingredient and two eggs, so using a larger container to measure or to cut the recipe in half is easy. Simply adjust the number of eggs that you will use.
Flavor: I strongly recommend adjusting the seasonings to your and your family's palate. This basic recipe is highly customizable when it comes to taste.
Ingredients: some can be substituted, like chickpeas for the rice, spices and parsley, and bread crumbs for the oats.

Author: Paula Montenegro
Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main dishes
Method: Mixing + Cooking
Cuisine: International

Nutrition

Serving Size: 1/6
Calories: 150
Sugar: 1.3 g
Sodium: 428.7 mg
Fat: 1.9 g
Carbohydrates: 23.8 g
Protein: 8.4 g
Cholesterol: 62 mg