Lentil and Zucchini Burgers

Staff Writer
Lentil and Zucchini Burgers
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.

Ready in
15 m
4
Servings
395
Calories Per Serving
Deliver Ingredients

Ingredients

  • Olive oil, as needed
  • 1 small onion, diced
  • 2 Teaspoons 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 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.

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.

Nutritional Facts

Total Fat
9g
15%
Sugar
9g
N/A
Saturated Fat
1g
6%
Protein
20g
41%
Carbs
60g
20%
Vitamin A
10µg
1%
Vitamin B6
0.5mg
24.9%
Vitamin C
14mg
23%
Vitamin E
2mg
9%
Vitamin K
15µg
18%
Calcium
103mg
10%
Fiber
18g
73%
Folate (food)
280µg
N/A
Folate equivalent (total)
280µg
70%
Iron
6mg
34%
Magnesium
114mg
28%
Monounsaturated
4g
N/A
Niacin (B3)
2mg
9%
Phosphorus
392mg
56%
Polyunsaturated
2g
N/A
Potassium
806mg
23%
Riboflavin (B2)
0.2mg
12.2%
Sodium
803mg
33%
Thiamin (B1)
0.3mg
20.5%
Zinc
3mg
19%