Spinach and Lentil Burgers
Healthy and delicious plant-based burgers packed with protein and nutrients from lentils and spinach, perfect for family dinners or meal prep.
Ingredients
Burger Mixture
- 1 cup cooked lentils (green or brown) Ensure lentils are cooked and cooled.
- 2 cups fresh spinach (chopped)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese (optional) For a dairy-free option, use nutritional yeast.
- 1/4 cup finely chopped onion
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg Can substitute with a flax egg.
- 2 tablespoons olive oil (for cooking) Use more as necessary.
Instructions
Preparation
- In a large mixing bowl, combine the cooked lentils, chopped spinach, breadcrumbs, Parmesan cheese (if using), chopped onion, minced garlic, cumin, smoked paprika, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- Add the egg to the mixture and stir until fully combined. If the mixture feels too wet, add a little more breadcrumbs until it holds together.
- Divide the mixture into 4 equal portions and shape each portion into a patty.
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Once hot, add the patties to the skillet, cooking for about 4-5 minutes on each side, or until golden brown and heated through.
Serving
- Serve the burgers on whole-grain buns with toppings such as lettuce, tomato, avocado, or yogurt.
Notes
Best served warm on whole-grain buns. For storage, cool completely, place in an airtight container, and keep in the fridge for up to 3 days; freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 8gSaturated Fat: 2gSodium: 350mgFiber: 8gSugar: 2g
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