a delicious no-bake cheesecake. Its flavor matches its name exactly.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups water
- ¾ cup dry lentils
- ½ cup grated carrots
- ⅓ cup finely chopped onion
- ½ jalapeno pepper, finely chopped
- 2 cloves garlic, finely chopped
- 1 ½ cups panko bread crumbs
- 3 eggs, lightly beaten
- 2 tablespoons olive oil
- 1 teaspoon salt (Optional)
- ½ teaspoon Italian seasoning
Instructions
- Combine water and lentils in a saucepan; bring to a boil. Reduce heat, cover saucepan, and simmer for 15 minutes. Add carrots, onion, jalapeno pepper, and garlic to lentils; cook until lentils are tender, about 15 minutes more. Remove saucepan from heat and slightly cool lentil mixture.
- Preheat oven to 400 degrees F (200 degrees C). Grease an oven-proof wire rack.
- Mix bread crumbs, eggs, olive oil, salt, and Italian seasoning in a bowl; add lentil mixture and stir until well combined. Form mixture into 6 to 8 patties and place on the prepared wire rack; refrigerate for 15 minutes.
- Place wire rack with patties onto a baking sheet.
- Bake in the preheated oven until burgers are firm, about 20 minutes.
- Burgers can also be cooked in a greased skillet, 6 to 7 minutes per side.
Nutrition Facts
| Calories | 238 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 8 g |
| Protein | 12 g |
| Saturated Fat | 2 g |
| Sodium | 565 mg |
| Sugars | 2 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I subbed mild pickled jalapeno slices for the fresh jalapeno & added some extra slices. For the water, I replaced part of it with juice from the jarred jalapeno slices (do to your taste if you use it). Then added 1 tsp cayenne to the panko blend so it would keep it’s “pucker”. If you’re going to have jalapenos, you have to keep the “umph”! Gave it the extra flavor I needed. Oh, also omitted the salt because the brine was enough for me.
I didn’t make it, but a friend did. She added salsa to make delicious Tacos. I couldn’t believe how good they were! Another friend said she thought it tasted like TocoBell’s.
We thought it was good, I added more jalapenos
This is by far one of the worst veggie/lentil burger recipes. I even boiled the lentils in vegetable broth and used the whole jalapeno but it had very little flavor. Takes a lot of time to finely dice the other veggies and the end result is a dry, mushy patty. I would not make this again.
We really like these burgers. The Panko breadcrumbs and eggs really help hold them together. I made a double batch and plan to freeze some of the mix for another time and am actually looking forward to partially baking them and finishing on a grill. So often we go to b-b-q events and have really tired of settling with salad and frozen veggie burgers. I’ll add more jalapeno next time, and may add some cumin, too. Delicious hot OR cold for sandwiches, too! Thanks!
love these. i had cooked red lentils on hand, so just sauteed the veg separately, then put it all in the food processor, and baked. i was out of eggs so used chia seed & water as a binder instead … perfect.
They were great, I used red lentils because the recipe didn’t specify. I made rice to go with it but I think it needed a vegetable more so next time i will do that. The recipe says feeds 6 but it was only enough for 3 servings.