Lentil and Zucchini Burgers

Lentil and Zucchini Burgers
Staff Writer

Phoebe Lapine

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.

4
Servings
96
Calories Per Serving
Deliver Ingredients

Ingredients

  • Olive oil, as needed
  • small onion, diced
  • 2  Teaspoons  curry powder
  • cloves garlic, minced
  • 1/2  Teaspoon  turmeric
  • 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  Tablespoons  Dijon mustard
  • 1  Tablespoon  lime juice
  • 1/4  Cup  cilantro leaves
  • 1  Cup  cooked quinoa
  • Raita, for serving

Directions

Preheat the oven to 400 degrees.

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.

Meanwhile, in a medium food processor, pulse the chickpeas, lentils, Dijon, lime juice, cilantro, and ½ teaspoon salt until coarsely puréed.

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.

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.

Bake in the oven for 10 minutes. Allow to cool slightly. Then serve open-faced or inside burger buns.

Nutritional Facts

Total Fat
2g
3%
Sugar
1g
1%
Carbohydrate, by difference
19g
15%
Protein
3g
7%
Vitamin A, RAE
43µg
6%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
41µg
46%
Calcium, Ca
31mg
3%
Choline, total
8mg
2%
Fiber, total dietary
4g
16%
Folate, total
14µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
35mg
11%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
71mg
10%
Selenium, Se
5µg
9%
Sodium, Na
92mg
6%
Water
53g
2%
Zinc, Zn
1mg
13%

Lentil Shopping Tip

Legumes are high in a number of nutrients, especially protein and fiber – filling you up with relatively few calories.

Lentil Cooking Tip

Beans are done when they can be easily mashed with a fork – make sure to test a few in case they have not cooked evenly.