Easy red lentil burgers with a fiesta Mexican flare! Moist and delicious vegetarian option, perfect for a weeknight dinner!
Call me americana, but I’ve always had a thing for burgers. Maybe it’s nostalgia, the way it brings me back to those lazy summer days of childhood, playing outdoor games and catching a whiff of the charcoal grill mixing with the freshly cut grass. Or maybe it’s my penchant for Gilmore Girls, that small town mood diner feel. Or maybe it’s just because they’re plain delicious and invite a whole variety of toppings from plain jane ketchup and pickles to fancy and French-y caramelized onions, fried eggs, or bacon. Regardless, burgers are one of the things my titanium prosthetic jaw misses the most. So, over the years I’ve tried veggie burger after veggie burger. Store bought varieties tend to resemble slightly seasoned cardboard. While nothing quite compares to a beef burger if you want a beef burger, there are plenty of homemade types of patties that are absolutely delightful substitutes when my craving strikes.
While experimenting in an effort to devise my own veggie burger recipe, I tried a plethora of add-ins. None of them quite stood out. But inspiration often strikes in a roundabout sort of way. Often in the Minnesota wintertime, I daydream of my past days living in California. The Golden Coast has much to offer in the way of natural beauty. It also has some of the most phenomenal Mexican food, which I make a point of searching out every time I visit. That ceaselessly enticing Southwest flare inspired these veggie burgers.
Today’s recipe is Fajita Red Lentil Burgers! Lentils are second only to soybeans when it comes to protein content in legumes. They also contain both soluble and insoluble fiber, B vitamins and loads of minerals, including iron and folate, and complex carbohydrates. Talk about a nutritional powerhouse! This recipe is for you if you’re trying out “Meatless Mondays”! It’s for you if you’re a habitual vegetarian and always in the market for a new burger recipe! (If you’re vegan, sub a vegan version of mayo and feta!) It’s for you if you, like me, are obsessed with Mexican flavors.
The chili powder, paprika, and fresh oregano, olives, fajita peppers, and cilantro provide the TexMex flavors, while the addition of corn flour as a binder adds in tortilla taste while keeping these burgers gluten free.
Red lentils are an obvious choice when it comes to making these burgers a quick weeknight staple as they cook fast…and I mean FAST. They also turn mushy quickly, so keep an eye on them as they’re simmering. You want them to be tender and softened but not overly done. As you mix them with the other ingredients, a portion of them will be mashed to help the patties stick together. But you do still want to maintain some texture so that the burger will have a satisfying heartiness.
HOW TO EAT FAJITA LENTIL BURGERS?! You can eat them pretty much however you’d eat a regular burger! They make a great vegan and gluten free substitute with mayonnaise on a bun, with a side of fries, but taste equally delicious on top of a grain bowl or salad. I enjoy continuing the fajita theme by topping them with guacamole, sour cream, and lettuce. You could serve them with Mexican rice instead of buns, if you’d prefer. They also make an excellent lunch or snack on their own, if you’re only a bit peckish but don’t need an entire meal.
FAJITA RED LENTIL BURGERS (VG, GF, SD)
Yield: about 10 (1/4 cup) patties
What You'll Need:
½ cup red lentils, rinsed and drained
1 cup vegetable broth, or water
½ tablespoon olive oil, plus extra for cooking patties
1 small bell pepper, seeds removed and thinly sliced; slices halved
½ medium white onion, sliced; slices quartered
1 teaspoon chili powder
½ teaspoon paprika
1 tablespoon minced fresh oregano
Salt, to taste
½ cup black olive slices
½ cup chopped fresh cilantro
2 ounces feta cheese, crumbled
2 tablespoon mayonnaise
4 tablespoons corn flour, plus extra as needed(corn masa flour used for making corn tortillas; not corn starch)
How To Make it
1. Heat the olive oil in a small saucepan over medium heat. When the oil is warm, add the bell pepper and onion slices and stir for 5 minutes, so they are coated in the oil. Cover with a lid and turn the heat down to low. Cook, stirring a couple times, for 25-30 minutes, or until wilted and very soft.
2. While the vegetables are cooking, simultaneously cook the lentils. Bring the lentils in the broth up to a boil, then turn the heat down to low and simmer until the water is absorbed, about 15-20 minutes. Remove from the heat and allow to cool slightly.
3. Remove the fajita veggies from the heat. Add them to the cooked lentils along with the spices, salt, olives, herbs, and feta. Combine.
4. Use a rubber spatula to stir in the mayonnaise and corn flour. The mixture should come together so that you can form patties that don’t fall apart. If it is too wet, add extra corn flour. If it is too dry, add extra mayonnaise. Make each lentil burger patty with about a ¼ cup of the mixture.
5. While you’re forming the patties, grease a large pan with the extra oil and warm the pan over medium heat. Fry the lentil patties about 4-6 minutes per side. They should be easily flippable; if they are not ready, continue cooking an additional minute or two. If the pan starts to become too hot, and the patties are burning, turn the heat down to medium low. Add additional oil to the pan between batches and repeat with remaining burgers.
6. Serve as desired, on buns, lettuce, or with rice. A large helping of fries on the side is a must! 🙂
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Abby
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