Savory Lentil Veggie Burgers

These delicious lentil burgers are packed with plant-based protein and fiber, making them a hearty and nutritious alternative to traditional beef patties.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 1 1/4 cups dry lentils · 855 kcal in the whole recipe
• 3 cups water
• 1 cup chopped onion · 58 kcal in the whole recipe
• 1 cup grated carrot · 44 kcal in the whole recipe
• 3 cups bread crumbs · 1173 kcal in the whole recipe
• 1 egg · 71 kcal in the whole recipe
• 1 teaspoon garlic powder · 10 kcal in the whole recipe
• 1/2 teaspoon oregano · 3 kcal in the whole recipe
• 1/2 teaspoon salt
• 3 tablespoons butter · 298 kcal in the whole recipe
• 4 ounces sliced cheddar cheese · 456 kcal in the whole recipe

Method

1. In a medium saucepan, bring water to a boil. Add rinsed lentils, cover, and simmer on low heat for 15 minutes.

   

2. Stir in the chopped onion and grated carrot, cover, and cook for another 15 minutes until the lentils are tender. Remove from heat and let cool slightly.

   

3. Stir the bread crumbs, egg, garlic powder, oregano, and salt into the cooled lentil mixture until well combined.

   

4. Melt butter in a large skillet over medium heat. Scoop 1/2-cup portions of the mixture into the skillet, flatten into patties, and cook until golden brown and firm on both sides.

   

5. Top each patty with a slice of cheddar cheese, let it melt slightly, and serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.