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Spinach and Lentil Burgers

These vibrant patties combine tender lentils with sautéed spinach and spices, creating a nutritious and delicious burger alternative.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Vegan, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked lentils (mashed) Use any variety of cooked lentils.
  • 2 cups fresh spinach (chopped) Can substitute with other greens like kale.
  • ½ unit onion (finely chopped) Use any type of onion.
  • 2 cloves garlic (minced) Toasted garlic enhances flavor.
  • ½ cup breadcrumbs or oat flour Substitutes can be used for a gluten-free option.
  • 1 unit egg or flaxseed egg Use flaxseed egg for a vegan option.
Spices and Seasonings
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil For sautéing.

Method
 

Preparation
  1. Heat olive oil in a non-stick skillet over medium heat.
  2. Sauté onion and garlic until soft, about 3 to 4 minutes.
  3. Add chopped spinach and cook until wilted, approximately 2 to 3 minutes.
  4. In a mixing bowl, mash the lentils and combine with the sautéed mixture, egg (or flaxseed egg), breadcrumbs (or oat flour), cumin, paprika, salt, and pepper.
  5. Form the mixture into 4 to 5 compact patties.
Cooking
  1. Pan-fry each patty for 3 to 4 minutes on each side until golden brown.
  2. Serve on buns or over fresh salads with your choice of toppings.

Notes

Leftover burgers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat in a skillet for a few minutes before serving.