Red Lentil Burgers with Spicy Aioli

I love the idea of having one or two meatless meals a week. It’s nice to switch it up, and eating more veggies is never a bad thing. Sometimes I’ll get an idea to try some completely out-of-the-box vegetarian recipe that I’ve decided will be really good; but then for one reason or another, it turns out terribly. My husband will look at me like “did you really think I was going to eat this?”, and I try to convince myself that it has a little flavor. When I decided to try these Red Lentil Burgers from Cooking Light, I was worried that this was going to be another vegetarian recipe that was going to go to the recipe graveyard. But to my surprise, they turned out great! They were crispy on the outside and tasty on the inside. When served with a dollop of spicy aioli, my husband thought the whole combination tasted like a crab cake! I served these with zucchini noodles and an extra squeeze of lemon, and they made a really delicious meatless meal.

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Red Lentil Burgers with Spicy Aioli

What You Need

  • 1 cup dried small red lentils
  • 1 cup uncooked long-grain white rice
  • 3 tablespoons olive oil, divided
  • 3 tablespoons chopped green onions
  • 3 tablespoon tomato paste
  • 1/2 teaspoon ground red pepper
  • 1/4 tablespoons cilantro, divided
  • 2 tablespoons fresh lemon juice, plus extra lemon wedges for serving
  • 1 1/4 teaspoons kosher salt
  • 1/2 cup mayo
  • 1 tablespoon Sriracha

What To Do

  1. Rinse and drain lentils; place lentils and rice in a large saucepan. Cover with water to 3 inches above lentil mixture; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils and rice are tender. Drain by place mixture in a strainer and using the back of the spoon, push out any excess liquid until mixture is fairly dry.
  2. Place lentil mixture in a food processor; pulse until finely chopped. Set aside (keep mixture in processor).
  3. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add green onions to pan; cook 2 minutes or until softened. Stir in tomato paste and red pepper; cook 1 minute, stirring frequently. Add green onion mixture, 2 tablespoons cilantro, lemon juice, and salt to food processor; process until combined.
  4. Once the mixture has cooled, diivide mixture into 12 equal portions, gently shaping each into a 1/2-inch-thick patty. Return skillet to medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 6 patties to pan; cook 3 minutes on each side or until browned. Remove cooked patties from pan. Repeat procedure with remaining 1 tablespoon oil and 6 patties. Sprinkle with remaining 2 tablespoons cilantro.
  5. For the spicy aioli, combine mayo and Sriracha. Service patties with spicy aioli and lemon wedges.


I let the mixture sit for a bit to cool and thicken, and I think this helps the patties form together.


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