Recipes

Lentil And Zucchini Burgers

Phoebe Lapine|

Lentil And Zucchini Burgers
2 (2 ratings)
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Burgers don't always have to be about meat, and this recipe from Feed Me Phoebe proves that zucchini, lentils, and a few spices can make a delicious — and vegetarian — burger.  Click here to see 10 Great Zucchini Recipes to Make with Your Bounty.
Servings
4
Ingredients
  • olive oil, as needed
  • 1 small onion, diced
  • 2 teaspoon curry powder
  • 2 cloves garlic, minced
  • 1/2 teaspoon turmeric
  • 1 medium zucchini, coarsely grated or julienned
  • sea salt, to taste
  • one 15-ounce can chickpeas, rinsed and drained
  • one 15-ounce can lentils, rinsed and drained
  • 2 tablespoon dijon mustard
  • 1 tablespoon lime juice
  • 1/4 cup cilantro leaves
  • 1 cup cooked quinoa
  • raita, for serving
Directions
  1. Preheat the oven to 400 degrees.
  2. In a medium nonstick skillet, heat 1 tablespoon olive oil over a medium-high flame. Sauté the onion until translucent, about 5 minutes. Add the garlic, curry powder, turmeric, zucchini, and ½ teaspoon salt. Continue to saute until the zucchini is soft, another 3 minutes. Set aside.
  3. Meanwhile, in a medium food processor, pulse the chickpeas, lentils, Dijon, lime juice, cilantro, and ½ teaspoon salt until coarsely puréed.
  4. In a medium mixing bowl, stir together the lentil mixture, quinoa, and zucchini mixture. Taste for seasoning and add more salt as necessary. Form the mixture into heaping ½-cup sized patties. Arrange on a plate and refrigerate for at least 10 minutes, or overnight.
  5. In a large nonstick skillet, heat 2 tablespoons of olive oil over high heat. Cook the veggie burgers, flattening them with the back of your spatula on the first side, for 2 to 3 minutes per side, until nicely browned. Remove to a parchment-lined baking sheet.
  6. Bake in the oven for 10 minutes. Allow to cool slightly. Then serve open-faced or inside burger buns.
 
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