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Came up with these burgers during my quest to use up a bag of lentils sitting in my pantry! The spices make them so flavorful, you won't believe they're meatless. My neighbor popped by while they were cooking and said the kitchen smelled like a Middle Eastern restaurant. Now her kids ask for 'those fancy burgers' whenever they come over!
What Makes These Great
The trick's in keeping some lentils whole while mashing others—creates this amazing meaty texture. Plus, that creamy slaw adds such a nice crunch! My meat-loving husband tried one without knowing what they were made of—couldn't believe they were just lentils. That smoky paprika and cumin combo really does the heavy lifting here.
Shopping List
- The Base:
- Brown lentils
- Fresh carrots
- Crisp cabbage
- Good tahini
- Nice buns
- The Flavors:
- Fresh parsley
- Bright lemons
- Sweet maple
- Warm spices
- Fresh garlic
Let's Cook
- Patty Magic
- When you're mixing everything together, don't overmash those whole lentils—they give such nice texture. The mixture should feel like soft cookie dough—easy to shape but not sticky.
- Slaw Time
- That tahini dressing starts out thick, but keep whisking! Add water drop by drop until it's perfect for coating the cabbage.
- Getting Golden
- Watch those patties sizzle in the pan! They'll tell you when they're ready to flip—get nice and golden on the bottom first.
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Kitchen Tips
Here's what I've learned: don't skip toasting those spices in the pan first—wakes up their flavor. Let your patties chill for 10 minutes before cooking—they'll hold together better. And that tahini slaw? Make extra—it's amazing on sandwiches the next day!
Get Ready
Organization's key here! Get your spices measured, carrots grated, and lentils ready before you start mixing. I like setting up a little burger station with all the toppings lined up—makes assembly so much smoother. Plus, it's fun watching everyone build their perfect burger!
Mix It Up
These burgers are super flexible! Sometimes I'll add grated beets for color, or swap in different spices. My friend adds curry powder—says they taste like samosas. The slaw works with any crunchy veggies you've got—try it with radishes or kohlrabi. Make them your own!
Serving Time
Set everything out buffet style—buns, burgers, slaw, and extra toppings. Toast those buns if you're feeling fancy—makes such a difference! I love watching people pile their burgers high with toppings, trying to figure out how to get their mouths around them.
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Healthy Comfort
These burgers prove healthy food doesn't have to be boring! They're packed with protein and fiber, but taste totally indulgent. Perfect for meatless Mondays or anytime you want something satisfying that still feels light. Plus, they freeze beautifully—always good to have a stash ready to go!
Frequently Asked Questions
- → Can I use different types of lentils?
Green lentils work best because they hold their shape well. Red lentils are too soft and won't form good patties. Brown lentils can work as a substitute.
- → How do I prevent the burgers from falling apart?
Make sure to mash the lentils really well and don't skip the oat flour. The mixture should hold together when squeezed. Let the patties cook fully on each side before flipping.
- → Can I freeze these burgers?
Yes, these freeze great! Shape the patties and freeze them uncooked with parchment paper between each. They'll keep for up to 3 months.
- → What can I use instead of oat flour?
You can use chickpea flour or regular breadcrumbs if not gluten-free. Ground flaxseed also works well as a binder.
- → How long does the tahini slaw keep?
The slaw stays crisp for about 2 days in the fridge. The dressing might thicken, so you may need to thin it with a bit of lemon juice.
Conclusion
These filling lentil burgers combine protein-rich lentils with warm spices and fresh vegetables, topped with a crunchy tahini slaw. They're easy to make, freezer-friendly, and perfect for a healthy meal.