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Lentil Burgers with Avocado

Pikantne Snacks 45 min Medium 45 wyświetleń ~29.07 PLN - (0)
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Description

Vegetarian lentil burgers with creamy avocado and a light yogurt-mustard sauce. This is a snack with a Polish twist: lentils provide a hearty texture and plant protein, oats and an egg act as a binding agent, and avocado offers a fresh, fatty contrast. Perfect for a picnic, a gathering with friends, or a quick lunch. Serve with a crispy bun, lettuce leaves, and a slice of tomato — visually they have a golden crust and an intense green avocado cream.

Ingredients Used

Ingredients (17)

Servings:
4
  • Red lentils 200 g
  • Avocado 0.8 szt. (~150 g)
  • Kaiser roll 4 szt. (~240 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Oat flakes 50 g
  • Chicken egg 1 szt. (~60 g)
  • Rapeseed oil 30 g
  • Natural yogurt 120 g
  • Mustard 15 g
  • Iceberg lettuce 120 g
  • Tomato 1.7 szt. (~200 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Smoked paprika 2 łyżeczki (~4 g)
  • ✨ Opcjonalne
  • Parsley 30 g
  • Lime 1.2 szt. (~60 g)
💰 Szacowany koszt dania: ~29.07 PLN (7.27 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cutlets

1

Rinse the lentils under cold water in a sieve, using your hands to mix until the water runs clear. Transfer to a medium pot and cover with cold water so that it is about 2 cm above the lentils (about 600 ml). Bring to a boil over high heat, then reduce the heat to low and cook uncovered for 12–15 minutes, stirring occasionally. The lentils should soften and partially break down — this is important as it will create a cohesive mass that is easier to shape. If there is a lot of water left, drain and let cool for 5 minutes.

Ingredients: red lentils
Use a pot with a diameter of 18–20 cm with a thick bottom. Do not cook the lentils too long on high heat (they may stick). The cooked lentils should have a soft consistency and should not be hard in the center.
2

Peel and finely chop the onion (about 3-4 mm dice). Peel the garlic and chop or press it through a garlic press. Heat 1 tablespoon of rapeseed oil in a pan over medium heat. Add the onion and sauté for 4-5 minutes until it becomes translucent and slightly golden. Add the garlic and sauté for another 30-45 seconds until fragrant, being careful not to burn it. Transfer the cooled contents of the pan to a large bowl.

Ingredients: Onion, Garlic, Rapeseed oil
Use a pan with a diameter of 24–26 cm. For chopping, use a sharp knife or a chopper. The onion should not burn — if it starts to brown too quickly, reduce the heat.
3

In a bowl with the onion, add the drained lentils, oats, egg, smoked paprika, salt, and pepper. Mash everything with a potato masher or fork — the goal is to achieve a mixture that holds together but still has visible pieces of texture. If the mixture is too wet, add 1–2 tablespoons of ground oats; if too dry, add 1 tablespoon of the lentil cooking water. Taste the mixture — season to your liking.

Ingredients: red lentils, Oat flakes, Smoked paprika, Salt, Black pepper, Onion, Garlic
Use a large bowl (at least 3 liters) and a pestle. Do not blend the mixture too long in the blender — a slightly chunky consistency is better. Remember that smoked paprika is intense; start with the given amount and add more only if you want a stronger smoky flavor.
4

Divide the mixture into 4 equal parts. Wet your hands with water (to prevent sticking) and shape round patties about 1.5–2 cm thick and with a diameter similar to a bun. To make the patty firmer, gently flatten it with your hand. Place the patties on a plate and refrigerate for 10–15 minutes — chilling helps them bind before frying.

Ingredients: red lentils
Use your hands or a spatula to shape. Do not beat the mixture too much — a too compact mixture will result in tough patties. If you're short on time, you can skip the chilling, but the patties will be more delicate when flipping.

Frying

5

Heat 2 tablespoons of rapeseed oil in a pan over medium heat (24–26 cm pan). Place the cutlets in the pan and fry for 4–5 minutes on each side until golden brown and a slightly crispy crust forms. After flipping, gently press down with a spatula to achieve even browning. Once cooked, drain the cutlets on a paper towel for 1–2 minutes.

Ingredients: Rapeseed oil, red lentils
The best is a non-stick or cast iron skillet. Don't flip the cutlets too early — wait until a brown crust forms. Too hot oil will cause the outside to burn while the inside remains undercooked.

Guacamole

6

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl with a spoon. If you are using lime, squeeze 1 tablespoon of juice (from one lime). Mash the flesh with a fork until smooth but slightly chunky. Add half of the finely chopped parsley (if using), 1/4 teaspoon of salt, and a pinch of pepper. Mix and season to taste.

Ingredients: Avocado, Parsley, Lime, Salt, Black pepper
Use a small bowl and a fork. If you don't have lime, substitute with 1/2 teaspoon of apple cider vinegar. The avocado may darken — drizzle with lime juice and keep covered with plastic wrap until serving.

Sauce

7

In a small bowl, mix natural yogurt with mustard, add a pinch of salt and a bit of pepper. Taste and adjust the proportions — the sauce should be slightly spicy and creamy. Set aside in the fridge while preparing the rolls.

Ingredients: Natural yogurt, Mustard, Salt, Black pepper
Use a small teaspoon or whisk. If the sauce is too runny, wait a few minutes — the yogurt will thicken in the fridge. You can add 1 teaspoon of oil to make the sauce shinier.

Assembly

8

Slice the bun in half and lightly toast the cut sides on a dry skillet or in a toaster for 1–2 minutes, until they are lightly golden. Spread a layer of yogurt-mustard sauce on the bottom half of the bun, place a lettuce leaf, then a warm lentil patty, 1-2 tablespoons of guacamole, a slice of tomato, and cover with the top half of the bun. Repeat for the remaining buns.

Ingredients: Kaiser roll, Iceberg lettuce, Tomato, Avocado, red lentils
For toasting the buns, use a grill pan or a regular pan. Do not place vegetables on a too moist cutlet (drain excess oil) so that the bun does not become soggy.

Serving

9

Serve the burgers immediately while the patties are still warm and the buns are crispy. Additionally, you can serve lime wedges, the remaining yogurt sauce, and fresh parsley for sprinkling. As a side, I suggest roasted young potatoes or a young cabbage salad.

Ingredients: Lime, Parsley, Natural yogurt
Serve on a large plate so everyone has space for the sides. If preparing in advance, keep the patties in a warm oven (about 80°C) for no longer than 20 minutes to prevent them from losing moisture.

Fun Fact

💡

Lentils were one of the first cultivated legumes in Europe. Red varieties cook quickly, which is why they have been used for centuries in simple, hearty dishes for workers and travelers.

Best for

piknik przekąska na imprezę lekki obiad

Tips

🍽️ Serving

Serve the burgers immediately after assembling. To keep the bun crispy, spread the sauce directly on the lettuce leaf instead of on the bun. Add pickles or pickled onions for a contrasting sour flavor.

🥡 Storage

Store individual patties in an airtight container in the refrigerator for up to 2 days. Do not combine with buns before serving — the bun will become soggy. Reheat in a skillet over medium heat for 3–4 minutes on each side or in the oven at 180°C for 8–10 minutes.

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