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veggie orange lentil burgers

(1 rating)
LILLYDEE avatar
Recipe by
Dee Stillwell
@LILLYDEE
Citrus Heights, CA

When I saw the Sammie challenge for this week, 03/10/12..I knew that I wanted to make a recipe I found awhile back using red (orange) lentils. The rules were to create a sammie with food the colors of the Irish flag, orange, green & white. I tweaked the recipe to suit my tastes and it was delicious. My whole family loved it. My grandson had 2 and wanted more. We didn't miss the meat & it was healthy too. I hope you will give this a try. Enjoy! I used white French bread because of the challenge, but in the future (and there will be a future) I will use a whole grain or sprouted grain roll.

(1 rating)
prep time 40 Min
cook time 10 Min

Ingredients For veggie orange lentil burgers

  • RANCH, CREAM CHEESE, PESTO SAUCE
  • 3 Tbsp
    light ranch dressing
  • 3 Tbsp
    low fat cream cheese, softened
  • 1 heaping Tbsp
    prepared pesto sauce
  • 2 Tbsp
    light mayonaise
  • BURGER FILLING
  • 3 1/2 c
    water
  • 1 1/2 c
    red (orange) lentils
  • 1/2 tsp
    salt
  • 1/2 md
    white onion, save other 1/2 for topping
  • 3 clove
    garlic
  • 1 c
    carrots, cut up
  • 2 c
    chopped white mushrooms
  • 1/2 tsp
    each of seasoning salt, dry basil & oregano
  • 1/2 tsp
    black pepper
  • 1/3 c
    green onions, chopped small
  • 2 Tbsp
    chopped fresh parsley
  • 1 c
    panko bread crumbs, may need more if mixture is too wet to hold together
  • 2
    egg whites and 1 whole egg
  • 1
    lemon, juice only
  • 3 Tbsp
    canola oil
  • 1
    loaf of crusty french bread cut into slices or 8 whole grain rolls
  • desired toppings, lettuce, tomatoes, onion, etc

How To Make veggie orange lentil burgers

  • 1
    Mix sauce ingredients together with whisk. Cover and chill while making burgers. Wash lentils in sieve. Place in saucepan with water & salt. Cook about 15-18 minutes until done but not mushy. Drain off any excell liquid. Set aside to cool.
  • 2
    In food processor, pulse onion, carrots, and garlic until finely chopped. Heat skillet and spray with non stick spray. Cook onion mixture for a few minutes, stirring frequently. While that is cooking, finely chop mushrooms in food processor & cut up green onions & parsley. Add to onion mixture in skillet. Add about 1/4 cup water and simmer a few minutes. Stir in parsley and green onion. Set aside to cool about 15 minutes.
  • 3
    In large bowl, beat egg & whites together. Add lentils and vegetable mixture, seasonings, lemon juice, panko and stir together(add more panko if mixturs seems too wet to hold together) Chill in fridge for an hour.
  • 4
    Heat 1 1/2 Tbl canola oil (use 1 1/2 Tbl for each batch you fry) in non stick skillet on medium low. Form burger mixture into patties to fit your bread or buns (they will not shrink). Cook on each side for about 5 minutes, Turn carefully so they don't fall apart.
  • 5
    Build your veggie burger to your liking. We used orange & green heirloom tomatoes, Spring mix lettuce, & sliced white onion on sliced french bread spread with creaam cheese pesto sauce. A side of sweet potato fries completed the meal...Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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