Veggie-Lentil Burgers

Veggie-Lentil Burgers
Servings: 6 Yield: 8 patties Prep 20 mins Start to Finish 50 mins includes chilling


  • 1 cup dried lentils
  • 1 medium russet or Yukon Gold potato, peeled and cubed
  • 3 tablespoons tomato paste
  • 1 large egg, lightly beaten
  • 1 medium zucchini, shredded and patted with a paper towel to remove excess moisture
  • 3 garlic cloves, minced
  • 2 green onions, finely chopped
  • 2 teaspoons Italian herbs
  • Salt and pepper
  • 1/4 cup bread crumbs
  • 3/4 cup flour
  • Vegetable oil for cooking
  • Whole-wheat buns, lettuce, sliced cucumber, and your family's favorite burger fixings for serving

Make It

1. Rinse and drain the lentils. In a medium saucepan, bring them to a boil in 3 cups water. Reduce the heat and simmer, partially covered, until the lentils are tender, about 20 minutes. Drain and set aside.

2. Meanwhile, in another saucepan, bring 3 cups water to a boil. Add the potato and cook until tender, about 10 minutes. Drain and cool in a small bowl.

3. In a medium bowl, whisk together the tomato paste and egg until smooth. Mash the potato, then add it in, along with 2 cups of the lentils (use the rest in a salad or dip), the zucchini, garlic, green onions, and herbs. Season with salt and pepper and gently stir to combine. Place the mixture in a food processor and pulse until blended but chunky. Return the mixture to the mixing bowl and fold in the bread crumbs.

4. Divide the mixture into 8 equal portions. Shape each into a patty, dredge it with flour, and place on a plate. Refrigerate the patties for 30 minutes.

5. In a large skillet over medium heat, warm 1 tablespoon vegetable oil. Add 2 or 3 lentil patties, and cook until browned and warmed through, about 3 to 4 minutes per side. Repeat with the remaining patties, adding oil as needed. Serve the burgers on buns, with lettuce, cucumber slices, and other toppings.