Eosinophilic Esophagitis Friendly Classic Lentil Burgers
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Learn more →Ingredients
4 servings
- 1 cup green or brown lentils, rinsed and picked over
- 2 ½ cups water
- ½ tsp salt, plus more to taste
- 2 tbsp olive oil, divided
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tbsp worcestershire sauce
- 1 large egg, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ¾ cup breadcrumbs
- 2 tbsp tomato paste
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 has been absorbed, 20–25 minutes. Drain any remaining liquid and spread the lentils on a plate or baking sheet to cool for 10 minutes.
- 2
While the lentils cool, heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic, cumin, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Remove from the heat and let cool slightly.
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