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Lentil Corn Burgers
Lentil Corn Burgers
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Prep Time:
55 minutes
Total Time:
1 hour 10 minutes
Create tasty lentil-corn patty burgers with lettuce and mayo in sandwich rolls for a satisfying meal.
Ingredients:
  • 1 1/2 cups water
  • 1 cup dried lentils (8 oz) sorted, rinsed
  • 3/4 cup unseasoned bread crumbs
  • 2 teaspoons salt-free southwestern chipotle seasoning
  • 1 can (11 oz) vacuum-packed whole-kernel corn with red and green peppers, drained
  • 2 eggs, slightly beaten
  • 1 tablespoon canola oil
  • 6 lettuce leaves
  • 6 round 100% whole wheat thin sandwich rolls (4 inch)
  • 3 tablespoons light mayonnaise
  • 6 tomato slices
  • 6 thin onion slices
Instructions:
  • Boil water, lentils, and salt in a 2-quart saucepan. Simmer covered for 12 to 15 minutes until lentils are tender, then drain. Transfer to a large bowl and let cool for 15 minutes before proceeding.
  • Gently mix bread crumbs, seasoning, corn, and eggs into the cooled lentils. Shape the mixture into 6 patties, each about 1/2 inch thick and 3 1/2 to 4 inches in diameter. Place the patties on a platter or cookie sheet. Refrigerate for 30 minutes to firm up before cooking.
  • Heat oil in a 12-inch nonstick skillet over medium heat. Cook patties for 6 to 8 minutes, flipping once, until golden brown. Transfer to a heatproof platter, cover, and keep warm. Repeat with remaining oil and patties.
  • Lay a crisp lettuce leaf on the lower half of each roll, then stack with a juicy cooked patty. Smother each patty with 1 1/2 teaspoons of velvety mayonnaise, layer on 1 slice of ripe tomato, 1 slice of onion, and finally place the top of the roll.

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