One of the biggest complaints I hear about homemade veggie burgers and patties is that they’re dry and crumbly. Happy to report this isn’t an issue with these easy lentil burgers.
The trick? First, I keep patties fairly small. I prefer to tuck 2 or 3 into a pita bread or wrap, rather than one gigantic lentil burger. Secondly, I let formed patties rest in the refrigerator for a few minutes before cooking. Third, I make sure the lentil burgers get browned and crispy on each side, which helps give them structure. Finally, I let them cool in the pan, where they continue to firm up.
These lentil burgers refrigerate and freeze well. They’re on the softer side, so the crunchy romaine adds a nice contrast. Try them with your favorite burger toppings or this tahini dressing recipe.
- 2 15-ounce cans lentils, rinsed and drained
- 1 c yellow onion, diced (about 1 medium onion)
- ½ c quick cooking oats
- 1 t ground cumin
- 1 t paprika
- ½ t salt
- 1 T olive oil
- 4 pita pockets
- 2 c romaine lettuce, chopped
- 1 large tomato, sliced
- optional: ketchup, mustard, eggless mayo, lemon wedges
- In a food processor, combine lentils, onion, oats, cumin, paprika and salt. Process until well-blended and just a few whole lentils remain.
- Form lentil mixture into patties one-quarter cup each in size. Place patties on a plate and refrigerate about 10 minutes to firm up.
- Heat olive oil in a large sauté pan. Cook patties until browned, about 5 minutes on each side.
- Place 2-3 patties in each pita along with chopped romaine and tomato slices. Top with your favorite burger condiments, if you like.