Try this Lentil and Cheese Burgers recipe, or contribute your own.
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1 small onion finely chopped
- sauce:
- 2 teaspoons lemon juice
- 1 1/2 teaspoons paprika
- 4 cups cooked lentils (i boiled 2 cups red lentils in 4 cups water for 25 minutes)
- 1/2 cup grated dill flavored castello haverti cheese
- 1 tablespoon greek yogurt
- 1 teaspoon wasabi paste
- 1 1/4 tablespoons ketchup
- Carbohydrate 25.1838325962402 g
- Cholesterol 2.45957031249191 mg
- Fat 1.16531265718568 g
- Fiber 8.29386014344182 g
- Protein 11.3608489070105 g
- Saturated Fat 0.416777878484841 g
- Serving Size 1 1 (169g)
- Sodium 120.53244296157 mg
- Sugar 16.8899724527984 g
- Trans Fat 0.154919531861467 g
- Calories 150 calories
Step-by-step
- Preheat oven to 375
- Mix all the ingredients in a bowl till well incorporated
- Coat a pan with olive oil and let heat up over a medium flame
- Form lentil-cheese mixture into burgers
- Cook on each side for 4 minutes -flipping gently
- Transfer to a foil lined baking tray and bake at 375 for 15 minutes
- Sauce: Mix all the ingredients together and serve with warm Lentil & Cheese Burgers
Ingredient lists rarely account for moisture variation in cooked legumes. Red lentils hold internal water differently depending on the pot lid position during boiling. Drain the cooked lentils in a fine mesh sieve for at least ten minutes, then press them against the mesh with a rubber spatula to release excess liquid before mixing. Without this step, the patties will disintegrate in the pan. Shape the mixture firmly into four discs, ensuring no loose edges threaten to burn on the skillet surface. Because these patties contain eggs and cheese, external browning happens much faster than internal heating. Pan-sear each side for precisely four minutes over medium heat until a deep golden crust forms. Transfer the pan-seared patties to a foil-lined baking sheet and bake at 375 degrees Fahrenheit for fifteen minutes. Rely on visual and textural cues rather than a thermometer to judge completion. Gently press the center of a baking patty. It should offer slight resistance and hold its structural shape without feeling mushy or liquid inside. Standard mixing bowls and a basic metal baking sheet suffice for this process, though a heavy cast-iron skillet conducts heat more evenly than thin aluminum pans. Whisk the lemon juice, paprika, Greek yogurt, wasabi paste, and ketchup vigorously until emulsified to create a sharp condiment that cuts through the rich cheese.
