Difficulty: Intermediate
Serves: 6
Nutritional Information Per Burger: Calories 434, Total Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 577mg, Carbohydrates 69g, Fiber 16g, Sugar 3g, Protein 21g
Total Time: 2 hr 10 min
Active Prep: 20 min
Resting: 1 hr
Cooking: 50 min

Discover the bold, smoky flavor of these plant-based burgers, packed with fiber and protein for a satisfying, low-fat meal that rivals any classic. Fire up the grill for that irresistible char, or pan-sear them effortlesslyyour kitchen will fill with mouthwatering aromas that inspire every bite!

Ingredients

3/4 cup brown lentils, rinsed and checked for debris
1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
2 teaspoons extra-virgin olive oil
1 large red onion, divided (half finely chopped, half thinly sliced)
Juice of half a lemon
Kosher salt
8 oz. fresh baby spinach
2 large garlic cloves, minced
Fresh ground black pepper
1/2 teaspoon ground cumin
1 cup whole-wheat breadcrumbs
1/2 cup walnuts, toasted, finely chopped
Cooking spray
6 whole-grain vegan burger buns
For serving (optional): baby arugula, fresh basil leaves, roasted red bell peppers, spicy mustard

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Cook the lentils: In a medium saucepan, combine the lentils and 1 3/4 cups of the broth. Bring to a boil over high heat. Reduce to medium-low, cover halfway, and simmer for around 30 minutes, or until the lentils are completely tender and almost all liquid is absorbed. Transfer them to a medium mixing bowl, add the last tablespoon of broth, and mash using a potato masher. Set aside for now.
Prepare the vegetables: Warm the olive oil in a large nonstick pan set to medium. Add the chopped half of the red onion, pour in the lemon juice, and sprinkle in 1/4 teaspoon salt. Cook, stirring occasionally, until softened, about 6 minutes. Toss in the spinach, minced garlic, 1 1/2 teaspoons black pepper, and cumin. Stir and cook for roughly 3 minutes, until the spinach wilts.
Combine the ingredients: Pour the cooked spinach and onions into the lentils. Add the breadcrumbs, walnuts, and 3/4 teaspoon salt. Stir thoroughly until the mixture is fully joined. Cover and chill for at least 1 hour or overnight before forming the burgers.
Shape and cook the patties: Set your grill to medium-high. Take the mixture from the fridge and shape into six round patties, each about 4 inches wide. Spray each side lightly with cooking spray. Cook on the grill, turning after about 3 minutes, or once you see defined grill marks. Grill both sides, then assemble each patty in a bun, top with the reserved sliced onion and any other garnishes you enjoy.

Pan-sear alternative: Warm 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high, then cook each patty 2 minutes per side until deeply browned. Note: Using additional oil will increase calorie and fat content.