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Parve
Medium
6 Servings
Allergens 
1 Hour
Diets
This is a fantastic vegetarian alternative to the classic meat burger. It’s just loaded with ingredients that are good for you. What’s more — it’s baked and not fried. The dipping sauce has just the right amount of zing to it. Yields 12-14 burgers
1 cup Gefen Lentils (I used orange), uncooked
2 cups water
1 bay leaf
2 and 1/2 tablespoons olive oil, divided, plus more for drizzling
1 large onion, diced
2 cloves garlic, chopped or 2 cubes Gefen Frozen Garlic
1 (8-ounces/225-grams) box mushrooms, chopped chunky
1 cup frozen spinach, after defrosting and draining (spinach shrinks a lot)
salt, to taste (be generous)
pepper, to taste (be generous)
pinch nutmeg
1–2 eggs
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
pinch or 2 Pereg Cumin (optional)
3/4 cup quick oats
up to 1/2 cup Gefen Bread Crumbs or quinoa flakes, if necessary
1/3 cup + 2 tablespoons pecans (can sub walnuts)
1/2 cup Gefen (Light) Mayonnaise
10 drops hot sauce, or to taste
sprinkle of Pereg Paprika, for color
2 tablespoons sweet chili sauce, or to taste
pinch salt
Place lentils in a strainer. Rinse thoroughly under running water. Remove any rocks or dirt. Transfer to a small pot and add the water and bay leaf.
Bring to a boil, then lower heat to a gentle simmer and cook uncovered for 20 minutes. Lentils are cooked as soon as they are tender and no longer crunchy. (Older lentils may take longer to cook.) Strain the lentils and remove the bay leaf. Set lentils aside.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a baking sheet lined with Gefen Parchment and spray with cooking spray.
In a medium frying pan, sauté the onion and garlic in one and a half tablespoons olive oil for six minutes. Add one more tablespoon of olive oil, then the mushrooms. Cook for five minutes or until mushrooms release some of their moisture. Add spinach and cook one to two minutes. Season with salt, pepper, and nutmeg. Remove from heat.
Place the cooked lentils in the bowl of a food processor, along with the mushroom-spinach mixture. Add eggs, seasoning, oats, and nuts. Pulse a few times. See if mixture holds together well, and if needed, add up to half a cup bread crumbs or quinoa flakes. Mix with a spoon, and then pulse again until well combined.
To form burgers, press mixture into a 1/3-cup greased measuring cup. Turn over onto prepared baking sheet. Drizzle olive oil over tops of burgers. Bake for 30 minutes.
In a small bowl, place all dipping sauce ingredients and whisk to combine. Serve with burgers.
Food and Prop Styling by Renee Muller Photography by Chavi Feldman
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You can use regular paprika or hot paprika depending on the taste you’re looking for if you prefer to avoid the smokiness taste in smoked paprika.
Are these freezer friendly so I can take out as needed? if yes, do I need to defrost before baking?
THe dipping sauce was gobbled up but the patties were just okay. Not worth the effort. Sorry!
very easy to make and they were delicious!! thanks