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Spicy Lentil-Veggie Burgers

  • 1/2 cup Plain Bread Crumbs
  • 1/2 lb Red Potatoes peeled & cubed
  • 1/4 tsp Sea Salt
  • 1/2 cup Carrots shredded
  • 1/2 cup Frozen Peas
  • 4 tsp Canola Oil
  • 1/2 cup Onion finely chopped
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ginger Root peeled & minced
  • 1/4 tsp Mustard Seeds (optional)
  • 1/8 tsp Cayenne Pepper
  • 1/4 tsp Curry Powder
  • 3 Garlic cloves, minced
  • 2 tsp Cilantro
  • 1/4 cup Creamy Brown Rice Farina (uncooked)
  • 1/4 cup Egg Substitute
  • 1/2 cup Lentils washed & sorted


Combine dried lentils with potatoes in a medium saucepan. Cover with water; bring to a boil, reduce heat and simmer 20 minutes or until lentils are tender. Drain well.

Combine lentil/potato mixture with salt, mash together and set aside.

Steam carrots and peas for approximately 3 minutes; set aside.

Heat 4 teaspoons of oil in a large nonstick skillet over medium heat. Add onion; saute 2 minutes. Add cumin, ginger, mustard seed, cayenne and garlic. Saute approximately 1 minute. Remove from heat and add cilantro.

Add onion mixture, carrot mixture and farina to lentil mixture; stir gently. With floured hands or moist hands, divide mixture into 6 equal portions, shaping into 4” patties.

Dip patties into egg mixture if desired, then bread crumbs.

Heat broiler and broil burgers on lightly coated cookie sheet for approximately 5 minutes on each side until browned. Serve on bun or in a pita pocket.

Makes 6 burgers.

Spicy Lentil-Veggie Burgers


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Products Used in this Recipe

Baking Aids
Sea Salt

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Creamy Brown Rice Farina

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Grains Beans Seeds

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