From this post, you will learn how to make healthy red lentil burgers with whole wheat hamburger buns.

I have spent the past two months decluttering my life. I will write more about it in another blog post. One step of this process was decluttering the pantry – something I had been planning for a while but I kept postponing it. When I eventually did it, I found a packet of dry red lentils just before their expiry date and some breadcrumbs, not a lot, just enough for some meatballs… or red lentil burgers.

I usually use red lentils for curry or soup because both of them is super quick to make, healthy and fills me up. my favourite red lentil soup was the inspiration for this recipe. I just had to figure out how to make buns.

Red lentil burgers
– 1 small onion, chopped
– 1 small carrot, finely diced
– 200 g dry red lentils
– 500 ml vegetable stock
– 1 egg
– 100 g breadcrumbs (you can use a whole wheat type)
– 2 Tbsp olive oil
– 1 tsp oregano
– 1/2 tsp thyme
– salt and pepper to taste
– olive oil for frying

In a deep pan or a stockpot, heat the olive oil and add the chopped onion. Sautée the onion until it becomes translucent, then add the red lentils. Give it a stir and heat for about two minutes. Add the carrot and the vegetable stock, season with salt pepper and the herbs, give it a good stir, put the lid on and cook it on medium heat for 15-20 minutes until everything is cooked through the water evaporates.
Once the lentils and carrots are cooked, remove it from heat and let it cool to room temperature. I like to spoon the mixture into a bowl to make the cooling process faster.

When the lentil mixture is cool enough, add the egg and the breadcrumbs. If the mixture is too wet, you can add some more breadcrumbs. I like to mix it with my hands to feel the consistency. With damp hands, form balls, flatten them a bit and put them in the fridge for 10-15 to set.
Once the burgers are set, fry them in a little bit of olive oil.

Whole wheat buns
– 200 g white spelt flour
– 200 g Graham flour
– 3 grams (half a sachet) instant dry yeast
– 1 1/2 half tsp salt
– 300 ml warm water
– 3 Tbsp vegetable oil
– 1 egg
For the egg wash:
– 1 egg
– 1 Tbsp water
– sesame seeds

Preheat the oven to 200 degrees Celsius. Mix the two types of flour, yeast and salt. Add the warm water, the egg and the oil, combine them well and knead the mixture until you get a flexible, smooth dough. Cut them into eight equal parts. Form smooth balls and put them on a baking tray lined with parchment paper. Lightly beat the egg and the water. Give the raw buns an egg wash and sprinkle them with sesame seeds. Put them in the oven and bake them for about 15 minutes until golden brown.

Let the buns cool and cut them in half. Put a lentil burger in the buns and add whatever you like: tomatoes, cucumbers, salad leaves, cheese, etc. I drizzled my lentil burgers with some light sour cream mixed with herbs and placed some sliced cucumber and halved tomatoes.