Grilled Lentil Burgers

How to Make Grilled Lentil Burgers

1. 1

   Step 1: Cook the lentils

   Rinse the lentils under cold water. Combine lentils and vegetable broth (or water) in a medium saucepan, bring to a boil, then reduce to a simmer and cook until just tender, about 18–22 minutes; do not overcook. Drain any excess liquid and let the lentils cool slightly so they’re easier to handle.

   For this step

   • 1 cupDry green or brown lentils
   • 3 cupsLow-sodium vegetable broth or water
   
2. 2

   Step 2: Make the burger mixture

   Transfer warm lentils to a large bowl and mash with a fork or pulse a few times in a food processor until mostly broken down but still slightly chunky. Stir in the finely chopped red onion, minced garlic, panko, egg and the spice mix; season to taste and combine until the mixture holds together when pressed. Divide into four equal portions and shape into 3/4-inch-thick patties, then refrigerate 10–15 minutes to firm up.

   For this step

   • 1 smallRed onion, finely chopped
   • 2 clovesGarlic, minced
   • 3/4 cupPanko breadcrumbs
   • 1 largeEgg (large)
   • 1 tbspSpice mix (smoked paprika, ground cumin, salt & black pepper), combined
   
3. 3

   Step 3: Prepare the grill

   Heat a gas or charcoal grill to medium-high (about 400°F / 200°C). Brush the grates with olive oil to prevent sticking and lightly brush both sides of the patties with a little oil to help with browning. If you like, also brush the corn cobs with oil before placing them on the grill.

   For this step

   • 2 tbspOlive oil (for brushing grill and patties)
   
4. 4

   Step 4: Grill the corn and patties

   Place the ears of corn on the grill: rotate occasionally until kernels are charred in spots, about 8–10 minutes; remove and let cool slightly. Grill the lentil patties over direct heat 4–5 minutes per side, or until nicely charred and firm to the touch. Use a spatula and avoid pressing the patties so they hold their juices and texture.

   For this step

   • 2 earsFresh corn on the cob
   
5. 5

   Step 5: Make the topping and assemble

   Cut the charred kernels off the cobs and toss with a tablespoon of olive oil and a pinch of the spice mix (reserve extra for seasoning). Toast the buns briefly on the grill, then assemble each burger: place a lentil patty on the bun bottom, top with a generous spoonful of charred corn, and finish with the bun top. Serve immediately.

   For this step

   • 4 bunsHamburger buns
   

1. Rinse the lentils under cold water. Combine lentils and vegetable broth (or water) in a medium saucepan, bring to a boil, then reduce to a simmer and cook until just tender, about 18–22 minutes; do not overcook. Drain any excess liquid and let the lentils cool slightly so they’re easier to handle.
2. Transfer warm lentils to a large bowl and mash with a fork or pulse a few times in a food processor until mostly broken down but still slightly chunky. Stir in the finely chopped red onion, minced garlic, panko, egg and the spice mix; season to taste and combine until the mixture holds together when pressed. Divide into four equal portions and shape into 3/4-inch-thick patties, then refrigerate 10–15 minutes to firm up.
3. Heat a gas or charcoal grill to medium-high (about 400°F / 200°C). Brush the grates with olive oil to prevent sticking and lightly brush both sides of the patties with a little oil to help with browning. If you like, also brush the corn cobs with oil before placing them on the grill.
4. Place the ears of corn on the grill: rotate occasionally until kernels are charred in spots, about 8–10 minutes; remove and let cool slightly. Grill the lentil patties over direct heat 4–5 minutes per side, or until nicely charred and firm to the touch. Use a spatula and avoid pressing the patties so they hold their juices and texture.
5. Cut the charred kernels off the cobs and toss with a tablespoon of olive oil and a pinch of the spice mix (reserve extra for seasoning). Toast the buns briefly on the grill, then assemble each burger: place a lentil patty on the bun bottom, top with a generous spoonful of charred corn, and finish with the bun top. Serve immediately.