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.
- Cook Time
- Prep Time
- 8 burgersServings
- 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
Preheat oven 375℉. Prepare a large sheet pan with parchment paper.
- In a large bowl combine lentils, onion, carrot, jalapeno, garlic, parsley and/or mint, cumin, salt and broccoli.
- Using an immersion blender, blend the mixture so that the lentils and veggies are finely chopped and come together.
- Alternatively, place all ingredients in a food processor and pulse until blended. Don’t mix too much, some texture is a good thing.
- Form the batter into 8 patties and place on prepared sheet pan. Drizzle with evoo.
- Bake on bottom rack of oven for 10-15 minutes on each side.
- Serve 2 burgers with or inside pita, Israeli salad and drizzled with tahini
- Serving Size: 1 burger with no pita
- Calories: 57
- Carbohydrate Content: 7.7 g
- Fat Content: 2.1 g
- Protein Content: 2.7 g