Red Lentil Burgers With Aioli Recipes

RED LENTIL BURGERS

Steps:

• Combine water and lentils in a saucepan; bring to a boil and cook until the water is completely absorbed and the lentils tender yet holding form, 15 to 20 minutes. Transfer lentils to a large bowl and let cool.
• Stir onion, cilantro, garlic, mustard, cumin, parsley, garlic powder, and red pepper flakes into the lentils; add flour as needed to help absorb excess moisture and bind ingredients together. Shape lentil mixture into 4 patties.
• Prepare a large skillet with cooking spray and heat over medium heat.
• Cook burgers in the hot skillet until firm and hot in the center, 4 to 7 minutes per side.

RED LENTIL BURGER

Steps:

• Begin by rinsing the red lentils and then in clean water boil them for 15 mins and scoop off the froth while they boil. Drain and allow to cool.
• While they are cooking, finely chop the onions and mushrooms and gently fry them with the half the cumin and half the garam masala until they have coloured and reduced by over half in volume.
• Add the onion/mushroom mix into a bowl with 2 tablespoons of water and the gram flour and mix throughly. The gram flour will help the burgers bind.
• Drain the red lentils and place in a blender with the rest of the cumin and the garam masala blend until a coarse paste.
• Add the red lentil paste to the mushroom/onion in the bowl, 1 tablespoon of olive oil and mix to form a paste. Let it rest for 10 mins
• Now make 4 burger patties and roll them in sesame seeds. Place them in the fridge for at least 10 mins or until ready to cook. (they can also be frozen at this stage)
• Pre heat the oven to 160C.To cook, fry the burgers in a little oil on both sides until golden brown. If you have made the burgers are quite big or they are being cooked from frozen place them in a medium oven for another 12 mins to continue to cook them all the way through, when they will be ready to serve.

CUMIN-SPICED RED LENTIL BURGERS

Steps:

• Pour lentils into a large saucepan with cold water to cover by 2 inches. Bring water to a boil, reduce heat to medium, and simmer until lentils are tender, about 10 minutes; drain.
• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Coat paper with a layer of cooking spray.
• Heat olive oil in a skillet over medium-high heat. Saute onion in hot oil until golden, about 6 minutes; add carrots, bell pepper, celery, and about 2/3 of the garlic. Continue to saute the mixture until the carrots begin to soften, 5 to 7 minutes. Season mixture with cumin and cayenne pepper; remove skillet from heat.
• Stir lentils, bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper into the vegetable mixture; shape into patties and arrange onto the prepared baking sheet.
• Bake patties in preheated oven for 15 minutes, flip, and continue baking until brown and crispy, 10 to 15 minutes more.
• Whisk yogurt, lemon juice, and the remaining parsley and cilantro together in a small bowl.
• Put each burger into a lettuce leaf and top with a dollop of yogurt sauce.

RED LENTIL BURGERS WITH AIOLI

Steps:

• To make aioli: Combine all ingredients; cover and chill.
• To make burgers: Combine water, lentils and 1/4 tsp salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes. Drain; set aside.
• Heat a little oil in a large nonstick skillet over medium high heat. Add onion, carrot, garlic; saute 3 minutes.
• Add 1/2 tsp salt, mushrooms, marjoram and pepper; cook 3 minutes, stirring occasionally. Place mixture in a large bowl; let stand 5 minutes.
• Stir in lentils, breadcrumbs, lemon juice and egg white. Cover and chill 30 minutes to firm up mixture.
• Shape lentil mixture into equal sized patties, 1/2" thick. Heat vegetable oil in a nonstick skillet over medium heat.
• Cook patties 5 minutes on each side. Serve on buns with desired condiments; spread bun with aioli.