Cajun Red Lentil Burgers
Spiced red lentil veggie burgers with Cajun seasoning, garlic, and fresh herbs. Cook lentils until they break down, mix with breadcrumbs, then grill or pan-fry until crispy.
YIELD
8 servingsPREP
45 minCOOK
10 minREADY
60 minRed lentils break down into a creamy base that holds together better than any veggie burger you’ve tried.
You cook them until they start falling apart (on purpose!), then mix in breadcrumbs, garlic, and onion before going wild with Cajun spice and whatever fresh herbs are calling your name.
The directions suggest parsley, basil, and marjoram, but thyme or sage work just as well.
Form into patties and either pan-fry in a slick of oil or throw them straight on the grill if your mixture is dry enough to hold.
Serve on toasted buns with sharp Dijon mustard and your favorite fixings.
Chef Tips
- Cook lentils until they start to puree for best binding (20-25 minutes)
- Add breadcrumbs gradually until mixture just holds together when formed
- Let mixture rest 10 minutes before forming patties for easier handling
- Make patties drier rather than wetter if you want to grill them
Variations
- Try smoked paprika and cumin instead of Cajun spice for smoky flavor
- Mix in ¼ cup grated cheese for extra richness and binding
- Top with avocado, sriracha mayo, or pickled onions
Ingredients
Directions
Wash lentils thoroughly and pick out any sticks and stones and grit which might get in them.
In a large pot, bring the water to a rolling boil.
Add lentils and cook for 20 to 25 minutes until the lentils start to puree.
Drain and let cool.
It is not necessary to let them get cold.
Transfer the cooked lentils to a large mixing bowl.
Add bread crumbs, garlic and onion and mix thoroughly.
Season well.
You then can experiment with herbs and spices.
I usually add loads of cajun spice, with healthy measures of parsley, basil and majoram.
You could try thyme or sage.
It is your choice.
If the mixture does not hold together well enough, add more bread crumbs.
Form into patties and then cook as you would a regular hamburger in a little oil.
Or barbecue.
If they are really dry, then they hold together well enough to barbecue.
Serve in buns with old fashioned dijon mustard and chips.
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