Lentil Burgers

Yield
6
Cooking Time
2 hours

Ingredients

  • 3/4 C brown lentils rinsed strained and picked through
  • 1 3/4 C low sodium vegetable broth or water
  • 2 tsp olive oil
  • 1/2 onion
  • 1/2 juiced lemon
  • 1/2 tsp Kosher salt
  • 8 oz frozen peas or other vegetable
  • 1 clove garlic minced
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
  • 1 C whole wheat breadcrumbs
  • 1/4 C ground beef (optional)

Instructions

  1. Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, 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 1 tablespoon broth and mash well with a potato masher. Set aside.
  2. Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and salt and cook, stirring, until softened, about 6 minutes. Add the peas, garlic, black pepper and cumin and stir until the peas are soft.
  3. Puree the vegetable mixture til smooth, then add in the lentils and pulse til mostly smooth.
  4. Combine remaining ingredients and mix thoroughly. Use optional ground beef if baby is not eating meat as often as needed. Cover and refrigerate for 1 hour.
  5. Heat pan to medium temperature and add oil or butter. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side