Beluga Lentil Burgers

by Jessica Mishra on February 28, 2012

Nothing but the finest beluga lentils for these burgers. These delicious burgers are great to make in a large batch and freeze for future meals. Coriander was previously an uncommon spice in my repertoire; however, after eating these burgers it has become a staple in my kitchen.

The cayenne in this recipe adds a little zing, and also provides additional health benefits with its anti-inflammatory qualities. Enjoy!


  • 1 cup beluga lentils (little black lentils)*
  • 1 ½-2 cups cooked brown rice (add rice until mixture sticks together)
  • ½ onion finely chopped
  • 1 clove of garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Pinch of cayenne pepper
  • Juice of ½ a lemon
  • ½ teaspoon salt
  • freshly ground pepper
  • cornmeal or almond meal for coating

*You may soak the lentils overnight before cooking to increase digestibility, although soaking is not necessary.

Preheat oven to 350°.

Rinse the lentils and add them to a pot with 2 cups of water. Bring the water to a boil and then simmer for about 25-35 minutes or until lentils are soft.

Sauté the onions in a little butter or coconut oil until they start to become translucent. Add the garlic and continue to sauté for 2 more minutes. Stir in the cumin, coriander, and cayenne and cook for 1 minute longer.

Add the onion mix, brown rice, drained lentils, lemon juice, salt, and pepper to a food processor after everything has cooled. Process the mixture until it is well combined. Spoon out the mixture and form into patties. Gently dip the patties in cornmeal or almond meal to coat.

Bake the lentil burgers on a lightly greased cookie sheet for 20-30 minutes or until patties are slightly firm to the touch. I like to top my burgers with avocado and sauerkraut and eat them just like that. Enjoy!

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