Description
These hearty lentil burgers are so satisfying you won’t miss the meat! Top with sprouts, tomato, or your favorite veggies.
Ingredients
- ¾ cup
- olive oil cooking spray
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 carrots, finely chopped
- 1 orange bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 3 cloves garlic, pressed and divided
- 1 ½ tablespoons ground cumin
- ¼ teaspoon cayenne pepper
- ¾ cup gluten-free bread crumbs
- 2 eggs, lightly beaten
- ¼ cup chopped fresh parsley, divided
- ¼ cup chopped fresh cilantro, divided
- 1 tablespoon kosher salt
- ½ teaspoon ground black pepper
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 8 leaves Bibb lettuce
Instructions
- Pour lentils into a large saucepan with cold water to cover by 2 inches. Bring water to a boil
- reduce heat to medium
- and simmer until lentils are tender
- about 10 minutes; drain.
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat paper with a layer of cooking spray.
- Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until golden
- about 6 minutes; add carrots
- bell pepper
- celery
- and about 2/3 of the garlic. Continue to saute the mixture until the carrots begin to soften
- 5 to 7 minutes. Season mixture with cumin and cayenne pepper; remove skillet from heat.
- Stir lentils
- bread crumbs
- eggs
- 3 tablespoons parsley
- 3 tablespoons cilantro
- salt
- and pepper into the vegetable mixture; shape into patties and arrange onto the prepared baking sheet.
- Bake patties in preheated oven for 15 minutes
- flip
- and continue baking until brown and crispy
- 10 to 15 minutes more.
- Whisk yogurt
- lemon juice
- and the remaining parsley and cilantro together in a small bowl.
- Put each burger into a lettuce leaf and top with a dollop of yogurt sauce.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8