Recipe of the Week- Lentil Burgers

Trying to cut back beef?

Try these lentil burgers – they are an excellent source of protein and fiber!

Note: This recipe needs to sit overnight in the fridge, so get started the day before you want to serve them 🙂

Ingredients:

1 cup brown lentils, rinsed and strained

2 cups water or vegetable broth

2 teaspoons extra-virgin olive oil

1 large red onion, half finely chopped and half thinly sliced

1 tablespoon lemon juice – optional

8 ounces spinach

4 garlic cubes

1/2 teaspoon ground cumin

Salt and pepper, to taste

1 cup whole-wheat breadcrumbs

Cooking spray

Instructions:

Bring the lentils and 1 3/4 cups of the broth to a boil in a medium saucepan over high heat.
Reduce heat to medium-low, partially cover, and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes.
Transfer to a medium bowl with the remaining broth and mash well with a potato masher. Set aside.
Heat the oil in a large nonstick pan over medium heat.
Add the chopped onion, lemon juice, and 1/4 teaspoon salt and cook, stirring until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper, and cumin, and stir for about 3 minutes.
Add the spinach mixture and breadcrumbs to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
Preheat the oven to low broil. Divide the mixture into 8, form patties, and spray on each side.
Grill for about 3 minutes per side.
Serve with baby arugula, roasted red bell peppers, and spicy mustard.