30-Minute Lentil and Feta Burgers
These hearty lentil patties are packed with protein and flavor from fresh basil, garlic, and crumbled feta cheese. The burgers are bound with egg and flour, then grilled or pan-seared until golden brown and crispy outside while staying tender inside. Served on toasted buns with a vibrant eggplant and red pepper pesto, these vegetarian burgers offer a satisfying alternative to traditional beef patties. The accompanying arugula salad with watermelon and balsamic vinaigrette provides a refreshing contrast to the rich, savory flavors of the burger.
Ingredients
- 2 cups lentils, cooked
- 4 leaves basil, chopped
- 2 cloves garlic
- ½ onions, medium
- ⅓ cup cashews, raw
- 1 eggs
- ¼ cup flour
- 1 Tbsp soy sauce, low-sodium
- 2 oz cheese, feta, crumbled
- 4 hamburger buns
- 1 cup eggplant and red pepper pesto(optional)
- 2 lettuce, romaine, outer leaves, torn
- 1 bell peppers, red
- ¾ lbs eggplants, Chinese or Japanese
- 1 clove garlic
- ¼ cup walnuts
- 2 tsp lemon juice
- 1 cup watermelon, cubed
- 2 tsp maple syrup
- 1 ½ Tbsp vinegar, balsamic
- 3 Tbsp oil, cooking
- 5 oz arugula
Instructions
- 1
Heat grill to 500F and brush grates with oil, then grill patties over direct heat for 4 minutes each side with cover closed until heated through
- 2
Alternatively, heat skillet over medium-high heat, brush with oil, and sear patties 2 minutes each side, then reduce heat and continue cooking until golden brown and heated through
- 3
Toast hamburger buns
- 4
Whisk together maple syrup and vinegar in large bowl, add oil while whisking, top with arugula, crumbled cheese, and watermelon, toss gently
- 5
Reheat pesto briefly in microwave if made ahead and refrigerated
- 6
Tear lettuce into pieces
- 7
Assemble burgers with pesto, patties, and lettuce, serve with salad on the side
Tips
Use pre-cooked lentils for convenience, or cook dried lentils according to package directions using half the amount listed.
Make sure patties are well-formed and chilled before cooking to prevent them from falling apart on the grill.
Reserve half the pesto for later use as mentioned in the instructions.
Good to Know
Cooked patties can be refrigerated for up to 3 days or frozen for up to 3 months.
Patties can be formed and refrigerated up to 1 day ahead. Pesto can be made several days in advance.
Serve immediately while patties are hot and buns are toasted for best texture.
Common Mistakes
Don't skip chilling formed patties to avoid them falling apart during cooking.
Avoid overcooking patties to prevent them from becoming dry and crumbly.
Substitutions
95
FAQ
Can I make these burgers vegan?
Yes, substitute the egg with a flax egg and omit the feta cheese or use vegan feta alternative.
What if I don't have a grill?
The pan-searing method works perfectly well and gives similar results with a golden brown exterior.
How long will leftover patties keep?
Cooked patties will keep refrigerated for up to 3 days and can be reheated in a skillet or microwave.