Delicious, satisfying and healthy burgers that will appeal to even meat eaters. No meat or eggs are used in the preparation of cutlets. Instead, the boiled brown lentils are crushed by a pusher and mixes with breadcrumbs to help hold together mass. To do this, mince must be infused for several hours. in a refrigerator. Walnuts give extra flavor to cutlets and fried spinach with red onions. Burgers get filled valuable proteins and fiber and at the same time they have little fat and calories. It tastes best on the grill, but you can also fry in a pan using as little oil as possible. value of one serving: (total 6) Calories 560, total fat 14 g., saturated fats, proteins 21 g, carbohydrates 90 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 2 hours. 10 min. Difficulty: medium Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. brown lentils, wash and sample
- 1 and 3/4 Art. + 1 tbsp. l lightly salted vegetable broth or water
- 2 tsp olive oil
- 1 large red onion, chop finely half, the second chop thinly half
- Juice of half a lemon
- 200 gr. fresh spinach
- 2 large cloves of garlic, minced
- 0.5 tsp ground zira
- 1 tbsp. whole grain breadcrumbs
- 0.5 tbsp. toasted and finely chopped walnuts
- 6 whole grain vegan burger buns
- Arugula, basil, baked sweet peppers and hot mustard, for filing (optional)
Recipes with similar ingredients: lentils, broth, red onions, lemon, spinach, garlic, cumin, breadcrumbs, walnuts, hamburger buns, arugula, basil, bell peppers, mustard
Recipe preparation:
- In a medium-sized saucepan, mix lentils and 1 and 3/4 tbsp. Bring the broth and over high heat to a boil. Turn down the fire to moderately weak, partially cover and cook until lentils completely softens and does not absorb liquid, about 30 minutes. Transfer to a medium-sized bowl, add the remaining 1 tbsp. l stock and knead thoroughly with a pusher.
- In a large skillet with non-stick coating over medium heat heat the olive oil. Add chopped onion, lemon juice and 1/4 tsp salt and fry, stirring, until soft, about 6 minutes. Add spinach, garlic, 1.5 tsp. black pepper and zira. Interfere until spinach wilts, about 3 minutes.
- Add the spinach mixture, breadcrumbs to the lentils, walnuts and 3/4 tsp salt and mix thoroughly. Cover lid and refrigerate for 1 hour or overnight.
- Preheat the grill to moderate heat. Shape out mix 6 cutlets with a diameter of 10 cm. and sprinkle them on both sides culinary spray. Grill until crispy from the grate, about 3 minutes on each side. Put the cutlets on buns, adding chopped onions and other fillings as desired, serve.
