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. 

 

Makes 8 burgers. Count 2 burgers as a complete meal. Enjoy! 

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