Lentil Burgers

lentil burger

Though the weather in Chicago hasn’t fully committed to summer, its people have. And damn straight. We deserve it after such a crappy, gray spring. The festivals are in full bloom, farmers markets are back, bikers are flooding the streets. And the barbecues! You can walk down the street at any given time of day and inhale the tell-tale smell of charcoal and grilled meats wafting from balconies.

This burger didn’t make it to any party, but was a thrifty reuse of lentil leftovers, which had started their life in this iteration:

And ended up, the next day, like this:

Homemade Lentil Burgers

For the lentils:

1 c. dried lentils, rinsed (I used red lentils, but any would work)
2 cloves garlic, peeled and minced
1/2 yellow onion, peeled and diced
2 stalks of celery, rinsed, ends removed, diced
3 carrots, peeled and diced
1 tbsp. tamarind concentrate
2 tbsp. rice wine vinegar
bay leaf
water to cover
salt and pepper

For the burgers:
1 egg, lightly beaten
1 c. flour, added gradually

Plus toppings:
Manchego cheese
butter lettuce
on a toasted bun or toasted wheat bread

In a large pot over medium heat, warm the oil. Add the garlic and onions and gently saute for a minute, then add the carrots and celery. Sprinkle in salt and pepper and let the veggies soften, about 3 or 4 minutes. Add in the lentils, tamarind, bay leaf, vinegar, and cover well with water. Let them simmer vigorously for about half an hour, stirring occasionally and checking to see that there’s still enough liquid in the pot. You want them to absorb most of the liquid, but not burn. Adjust salt and pepper to taste.

You can eat some now if you’d like (try them with roasted asparagus, fried egg, a drizzle of balsamic, and grated parmesan). If you do eat some before you make the burgers, then be sure to halve the amount of egg and flour you use for the burgers.

When the lentils have cooled and you are ready for burgers, add them to a mixing bowl. Add the egg(s), and gradually stir in the flour. The consistency should be thick enough to fry. The more flour you add, the denser the burgers will be.

Bring a few tablespoons of oil in a pan to a very high heat. Spoon a large heap of the batter into the hot oil and flatten with a spatula. Let it fry a few minutes, until you can see that the sides are brown. Flip. Add cheese. Fry until the sides brown, another few minutes. Serve with the fixin’s I suggested above, or any that float your boat! Bask in your thriftiness! And (hopefully) the summer sun!


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About Kate Soto


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  1. Chunky Celery Soup | Alison Amazed - June 15, 2011

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