Cumin-Spiced Lentil Burgers
I adapted my Turkish daughter-in-law’s traditional recipe for lentil logs—typically wrapped in a lettuce leaf and served with a lemon wedge—into vegan burgers. If you prefer a spicier version, add hot chili powder or crushed red chile peppers. —Sheila Joan Suhan, Scottdale, Pennsylvania
Test Kitchen tips
Ingredients
- 2-1/4 cups water, divided
- 1 cup dried red lentils, rinsed
- 1 cup bulgur (fine grind)
- 1-1/2 teaspoons salt, divided
- 6 tablespoons canola oil, divided
- 1 large onion, chopped
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 large egg, lightly beaten
- 6 green onions, sliced
- 3 tablespoons chopped fresh parsley
- 8 flatbread wraps
- 8 tablespoons Sriracha mayonnaise
- Optional toppings: Lettuce leaves, sliced tomato and sliced onions
Directions
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1In a large saucepan, bring 2 cups water and lentils to a boil. Reduce heat; simmer, uncovered, until lentils are tender, 15-20 minutes, stirring occasionally. Remove from heat; stir in bulgur and 1 teaspoon salt. Cover and let stand until bulgur is tender and liquid is absorbed, 15-20 minutes.
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2Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add cumin and chili powder; cook 1 minute longer. Remove from heat. Add onion mixture to lentil mixture. Stir in egg, green onions, parsley and remaining 1/2 teaspoon salt, mixing lightly but thoroughly. If needed, add remaining 1/4 cup water, 1 Tbsp. at a time, to help mixture stay together when squeezed; shape into eight 1/2-in.-thick patties.
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3In the same skillet, heat remaining 4 tablespoons oil over medium heat. Add burgers in batches; cook until golden brown, 3-5 minutes on each side. Serve in wraps with Sriracha mayonnaise, and toppings as desired.
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