Burgers are just sandwiches with patties in the middle. I don’t care if that patty is beef, bird, or beans. What I do require is that it not be bread.
A carb-filled patty between two ends of a bun doesn’t make nutritional sense, but it does seem like most vegetarian burgers are bound by large amounts of bread crumbs, oatmeal, or other grains. Whether whole or refined, these are still grains where I want there to be protein.
Cara is a great source for high-protein, low-carb ideas like these lentil burgers, which are bound with just a tablespoon of bread crumbs per serving. The protein – and, more importantly, the flavor – is increased even more with the addition of creamy, tangy goat cheese, one of my favorite ingredients.
While certainly healthy enough for a good weeknight dinner, prepping these burgers is not a short process from start to finish. However, the active time is not unreasonable, making these a great option to make ahead of time, leaving just the final searing for dinner time. It’s nice to have a meal as hearty but nutritious as this one stashed in the freezer.
Make 4 burgers
Don’t be shy with the salt. I always need more than I expect in these.
¾ cup dried lentils
1 bay leaf
1 large carrot, coarsely chopped
2 large shallots, coarsely chopped
2 cloves garlic
1 tablespoon olive oil, divided
1 tablespoon balsamic vinegar
4 ounces goat cheese
¼ cup breadcrumbs (fresh or dried)
¼ teaspoon black pepper
for serving: buns, mustard, lettuce, tomato
1. Combine lentils, bay leaf, ½ teaspoon salt and 3 cups water in medium saucepan; bring to a boil over medium-high heat. Reduce the heat and simmer until the lentils are tender, 18-20 minutes. Drain the lentils, discarding the bay leaf.
2. Meanwhile, process the carrot, shallots, and garlic in the food processor until finely chopped but not pureed, about 5 seconds. (Do not clean processor bowl or blade.) Heat 1½ teaspoons olive oil in a medium nonstick skillet over medium heat; sauté the vegetables with a pinch of salt until softened and the shallots just browns around the edges, about 5 minutes. Add the vinegar; cook, stirring occasionally, until it has reduced to a syrupy consistency, 1-2 minutes.
3. Combine the lentils, sautéed vegetables, cheese, bread crumbs, and pepper in the food processor; process until evenly mixed and finely ground. Taste and adjust the seasoning if necessary. Add the egg; pulse until just combined.
4. Divide the dough into four portions; shape each one into a disk about ½-inch tall and 4 inches across (or approximately the diameter of your burger buns). Chill, uncovered, for at least 30 minutes or up to 2 days (cover if longer than 30 minutes).
5. Heat the remaining 1½ teaspoons of oil in a 12-inch nonstick pan over medium to medium-high heat. Using a spatula, carefully lower each patty into the pan; cook without moving for 4 minutes, until the bottom side is browned. Flip the patties and continue cooking for another 6 minutes until the second side is browned. Serve immediately with buns and toppings.