Emulsifier Free Cheddar Bacon Lentil Burgers with Scallions
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Learn more āIngredients
4 servings
For the patties
- 1 cup green or brown lentils, rinsed
- 2 Ā½ cups water
- Ā½ tsp salt, plus more to taste
- 4 strips bacon
- 4 scallions, thinly sliced
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- Ā½ tsp black pepper
- 1 large egg, lightly beaten
- ā cup breadcrumbs
- Ā¾ cup shredded cheddar cheese
For cooking
- 2 tbsp olive oil
For serving
- 4 burger buns
- lettuce leaves (optional)
- sliced tomato (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 is absorbed, 20ā25 minutes. Drain any remaining liquid, spread the lentils on a plate, and let them cool for 10 minutes.
- 2
While the lentils cook, lay the bacon strips in a large skillet over medium heat and cook, turning once, until crispy and the fat has rendered, 6ā8 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into small pieces. Pour off all but 1 tsp of the bacon fat from the skillet and set the skillet aside for searing.
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