servings: 6 – 8 patties
prep time: 40 minutes
cook time: 10 minutes
total time: 50 minutes
- 1 cup black beluga lentils (uncooked, dry)
- 2 cups filtered water (boiling)
- 1 large onion
- 3 garlic cloves
- 1 cup all-natural pumpkin puree
- ½ tablespoon soy sauce
- ½ tablespoon mustard
- ½ cup oat flour (or whole wheat flour)
- ½ cup wheat germ
- ½ cup panko bread crumbs
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon crushed black pepper
- canola or olive oil (for frying patties)
Step 1: In a small pot, bring two cups of water to a boil. Once the water boiling, add beluga lentils, a hefty pinch of sea salt, and a light drizzle of olive oil. Cover pot, reduce to a simmer, and cook for 25 minutes.
Step 2: While the lentils are cooking, peel and chop the onion and garlic cloves.
Step 3: Heat olive oil in a large skillet, over medium heat. Add onions and cook for about 5 minutes, or until soft and fragrant. Then, add garlic, saute for an additional 3 minutes. Turn off heat and allow skillet to reach room temp.
Step 4: In a food processor, blend together cooked lentils (slightly cooled), onions and garlic (room temperature), pumpkin puree, oat flour, wheat germ, panko bread crumbs, soy sauce, mustard, oregano, and salt & pepper. Mixture should be smooth, and well incorporated.
Step 5: Form mixture into patties. (Aim for patties that have a diameter of about 4 inches and are 1 about inch thick.)
Step 6: Heat cooking oil in a large non stick skillet, add patties, and cook each side for about 3 – 5 minutes, or until golden brown.
Step 7: Customize, and assemble burgers with desired ingredients. I love my burgers loaded with mustard, sliced avocado, red onion, and microgreens! Enjoy!
Want more vegetarian recipes?
- Kale Pasta Sauce Recipe
- Pea Shoot Sweet Potato Stir Fry Recipe
- Swiss Chard Sweet Potato Mac ‘n Cheese Recipe
- Pad Thai Noodles Recipe
- Matzo Ball Soup Recipe
- Easy Caprese Pasta Salad Recipe
Find more recipes from Karen Biton-Cohen at K. abc Food & Photography.