Fructose Free Cajun Lentil Burgers with Peppery Spice
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Learn more →Ingredients
4 servings
For the patties
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ tsp salt, plus more to taste
- ½ cup finely diced yellow onion
- 3 cloves garlic, minced
- ½ cup finely diced red bell pepper
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 tbsp olive oil, divided
- 1 ½ tsp smoked paprika
- 1 tsp freshly ground black pepper
- ½ tsp cayenne pepper
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 1 large egg, lightly beaten
- ½ cup breadcrumbs
- 1 tbsp worcestershire sauce
For serving
- 4 burger buns
- lettuce leaves (optional)
- sliced tomato (optional)
- hot sauce or remoulade, for serving (optional)
Instructions
- 1
Combine the lentils, water, and 1/2 tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer and cook, uncovered, until the lentils are completely tender and most of the water has been absorbed, 20–25 minutes. Drain any remaining liquid and spread the lentils on a baking sheet to cool for 10 minutes.
- 2
While the lentils cool, heat 1 tbsp of the olive oil in a 12-inch skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Remove from the heat and let cool slightly.
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