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Red Lentil Burgers with Sweet Potato Fries and Israeli Salad

lentil burger

These burgers or patties are actually best made ahead, they somehow get better with age. Make a double or triple batch and freeze them for future use. They can be eaten as a burger with bun or as a main with rice and veggies. 

  • Duration
  • Cook Time
  • Prep Time
  • 8 burgersServings

Ingredients

  • 1 cup red lentils, soaked overnight or at least 30 minutes
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 1 jalapeno, finely chopped
  • 2 garlic cloves, minced
  • 2 cups fresh parsley and/or mint
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 cup chopped broccoli, frozen is great
  • 1 tablespoon extra virgin olive oil
  • 4 whole wheat pita breads
  • Garnish: Israeli salad, tahini 

Preparation

Preheat oven 375℉. Prepare a large sheet pan with parchment paper.

  1. In a large bowl combine lentils, onion, carrot, jalapeno, garlic, parsley and/or mint, cumin, salt and broccoli.
  2. Using an immersion blender, blend the mixture so that the lentils and veggies are finely chopped and come together.
  3. Alternatively, place all ingredients in a food processor and pulse until blended. Don’t mix too much, some texture is a good thing.
  4. Form the batter into 8 patties and place on prepared sheet pan. Drizzle with evoo.
  5. Bake on bottom rack of oven for 10-15 minutes on each side.
  6. Serve 2 burgers with or inside pita, Israeli salad and drizzled with tahini

Nutrition Information

  • Serving Size: 1 burger with no pita
  • Calories: 57
  • Carbohydrate Content: 7.7 g
  • Fat Content: 2.1 g
  • Protein Content: 2.7 g