This burger is a BRAND new recipe of mine.
Maybe you are looking for something new to add to your meal rotation or maybe you are looking for another healthy addition to keep on track with your nutrition goals this year. This Greek-inspired burger should make it easier to stick to a more intuitive eating lifestyle.
The black bean seems to be the leader when it comes to vegetarian bean burgers, but I decided to take a different route and use garbanzo (chickpea) and lentils. Both of these are two of my favorites.
Garbanzo beans are the main ingredient found in hummus. Lentils are in all sorts of soups and Mediterranean cuisine. Canned lentils cook pretty fast, so I am using dried lentils for this recipe. Garbanzo beans are loaded with protein and fiber. For canned garbanzo beans, they carry around 9 grams of protein and 6 grams of fiber. If you chose to use dried garbanzo beans, then the protein and fiber content could be higher.
Lentils are full of protein and fiber as well, but they are also full of potassium, iron, and folate. One serving of lentils gives a person 15% of their recommended iron consumption, so needless to say, these patties are chocked full of nutrition!
As opposed to a burger bun, I’m going to put these burgers on a bed of spinach. Topped with sliced sauteed portobellos, feta, and drizzled with a quick Greek vinaigrette, and finished off with toasted garbanzo beans to give it that nice crunch!
Now just like with all my recipes, make it your own! If you don’t like something, like mushrooms or jalapenos, omit it and add something different.
Greek Inspired Lentil Garbanzo and Mushroom Patties
Ingredients
Lentil Garbanzo and Mushroom Patties
½ cup dried lentils
1 can garbanzo beans (1 cup for the patties and the rest for the baked garbanzo beans)
½ cup minced mushrooms
1 portobello mushroom, sliced
1 Tablespoon olive oil
¼ of a jalapeno (minced)
¼ cup bread crumbs
¼ teaspoon cumin seeds
¼ teaspoon oregano
Quick Greek Dressing
¼ cup olive oil
½ cup red wine vinegar
1 teaspoon oregano
½ teaspoon fresh ground pepper
Salt
Salad Fixings
1 bag of spinach
¼ cup feta cheese
Instructions
First use the remainder of the garbanzo beans, strain and pat dry with a paper towel. Season with salt and pepper and bake, at 425 F for ½ hour- 45 minutes. Stirring every 5 or so minutes. The goal is to get all the moisture out, to make them have a nice crunch.
Next, cook the lentils. Mix the ½ cup of lentils with one cup of water. Cook on medium-high heat for ½ hour. I used a shallow pan, so it decreased the cooking time.
In a medium saute pan, add the dried cumin seeds. Saute for a couple of minutes, then add about 1 tablespoon of olive oil.
Next, take the minced mushrooms and the jalapenos and add them to the oil. Saute for a couple of minutes, until tender. Set aside.
In a food processor add the garbanzo beans and the lentils. Pulse a couple of times, until they have just started to combine together.
In a large mixing bowl add the pulsed beans and all the other ingredients. Mix until well combined, I like to use my hands.
Form the bean burgers into patties. Set aside.
Slice the portabellas and cook on each side until tender.
While the mushrooms are cooking, make a quick Greek dressing.
In the same pan you cooked the portobellos in, add a little oil, and cook the patties. These will take approximately 5 or so minutes.
When they are finished, put them on a bed of spinach, put the portobellos on top of the burger, then the feta, and finally drizzle with the dressing. Enjoy!!
Nutrition Facts
Per serving
167
5.1g
26.9g
8.8g
8.5g
122.7mg
2.0g
0.6g
Notes
Difficulty Level: 5
*Difficulty level on a scale of 1-10 with 1 being easy (little to no cooking experience required) and 10 being difficult (having a strong background in cooking, and using equipment)
Nutrient Analysis does not include the Quick Greek Dressing or Salad Fixings.
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