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These homemade patties turn basic pantry goods into a filling, protein-loaded meal that'll win over dedicated meat fans. I've tweaked this veggie burger formula for years, and now I've nailed a version that stays intact while tasting amazing.
I first whipped up these lentil patties when some vegetarian pals came for dinner, and now everyone asks for the recipe. My husband, who typically loves meat burgers, requests these regularly – that tells you everything about how great they taste and feel.
Ingredients
- Red lentils: They make a fantastic foundation since they cook quickly and stick together well
- Garlic cloves: They bring necessary flavor punch – pick ones with tight, solid bulbs
- Shallot: Offers milder onion taste that works without taking over – grab ones that seem heavy
- Grated carrots: Add natural sweetness, moisture and extra nutrients
- Tomato paste: Delivers rich savory notes and helps everything stick
- Fresh cilantro: Adds bright, fresh flavor throughout
- Salt and pepper: They lift and round out all the other tastes
- Neutral cooking oil: Keeps things from sticking and creates that golden outer layer
Step-by-Step Instructions
- Prepare the Oven:
- Get your oven hot at 400°F and put parchment paper or a silicone mat on a big baking sheet. This setup makes sure everything cooks evenly and doesn't stick. The high heat gives you that nice crispy outside while keeping moisture inside.
- Soak the Lentils:
- Put your dried red lentils in a bowl with water covering them by about 2 inches. Let them sit for two hours. This softens them but keeps some texture, so your burgers won't fall apart like they might with fully cooked lentils. After soaking, wash them well under cool water and drain completely to get rid of extra starch.
- Blend the Ingredients:
- Put the drained lentils, chopped garlic, diced shallot, grated carrots, tomato paste, chopped cilantro, salt and black pepper in your food processor. Pulse in short bursts, stopping often to push down what's on the sides. You want everything mixed but still somewhat chunky. Don't blend too much or you'll get mush instead of a textured mix.
- Form the Patties:
- With slightly wet hands to prevent sticking, grab exactly 1/4 cup of mixture at a time. Gently form each scoop into a patty about 1/2 inch thick. Smooth the edges so they'll cook evenly. Place each patty on your baking sheet, keeping about an inch of space between them.
- Choose Your Cooking Method:
- For baking, put the patties in your hot oven for 10 minutes. Then carefully flip each one and cook another 10 minutes until both sides turn golden and crispy. For pan-frying, pour enough oil in a nonstick pan to reach halfway up the patties. Cook them for 4 minutes on each side until they're dark golden, cooking in batches so they don't crowd each other.
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Tomato paste is truly the magic touch in these patties. I found this out by accident when I ran out once and tried making them without it. The difference was huge. The tomato paste works as both a flavor booster and a binder, giving these burgers their ideal texture and rich taste depth.
Make-Ahead Options
These lentil patties work great for meal prep. You can make the mixture up to three days early and keep it in a sealed container in your fridge. The flavors actually get better as they mingle together. For even faster weeknight dinners, cook all the patties and freeze the extras. Put the cooked, cooled patties in one layer on a baking sheet and freeze them solid, about two hours. Then move them to a freezer bag with parchment paper between layers. They'll stay good for up to three months.
Creative Serving Ideas
While these lentil patties taste great on a regular bun with lettuce and tomato, they shine in lots of different presentations. Try them Mediterranean style with hummus, cucumber, and red onion stuffed in a pita pocket. For a broken-down approach, crumble a patty over your salad as a hearty protein addition. My family really likes them next to roasted sweet potato wedges with a yogurt dip or matched with a crunchy slaw for texture contrast.
Perfect Pairings
The earthy flavors in these lentil patties go wonderfully with bright, tangy sides. Think about serving them with pickle spears, a zippy yogurt sauce, or a squeeze of fresh lemon. For drinks, a light lager or wheat beer goes well with these hearty patties, while a lighter red wine like Pinot Noir brings out their savory qualities. If you don't want alcohol, try sparkling water with a splash of pomegranate juice for a refreshing contrast.
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These lentil patties will surely become a regular in your kitchen lineup. Enjoy their filling, tasty goodness!
Frequently Asked Questions
- → Can I swap out the lentils?
For sure! Try green or brown lentils, but keep in mind their texture is a bit chunkier. Red lentils soften more, giving a smoother texture. If using others, they may need partial cooking first.
- → What's the best way to store leftovers?
Put the cooked patties in a container with a tight lid and stash them in the fridge for 3-4 days. If freezing, layer parchment paper between them and freeze in a sealed container for up to 2 months. Warm them in the oven at 350°F before eating.
- → What are good toppings for these patties?
Add some avocado, roasted peppers, or caramelized onions. Leafy greens, juicy tomato slices, or a dollop of tzatziki also work great. Classic burger toppings like lettuce, tomato, and your favorite sauces are perfect too.
- → Are these patties gluten-free?
The patties themselves are gluten-free. Just check your tomato paste for gluten additives and use gluten-free buns if needed for those with sensitivities.
- → Can I make the mixture in advance?
Definitely. Prepare the mixture and keep it in the fridge for up to 24 hours. It gives the flavors more time to mix. You can even shape the patties beforehand, just separate them with parchment paper until you’re ready to cook.
- → Why do I have to soak the lentils?
Soaking softens them just right without having to cook, which adds too much moisture. It also cuts down phytic acid and makes them easier to digest. Don’t skip soaking, it makes a big difference!