It was one of those weeks where I felt like I was running a marathon, but instead of a medal, I was handed a pile of laundry and a sink full of dishes. Sound familiar? Dinner loomed, and the thought of spending hours in the kitchen felt impossible. That’s when my go-to recipe for quick, healthy, and utterly delicious spinach and lentil burgers came to the rescue. In just about 45 minutes (that includes a quick 15-minute chill in the freezer!), I had a meal on the table that everyone loved.
Table of contents
Table of Contents
Why You’ll Love These Spinach and Lentil Burgers
These aren’t just any veggie burgers; they’re a game-changer. Here’s why:
- Nutrient-Packed: These burgers are loaded with iron, fiber, and protein, making them a nourishing choice.
- Quick to Make: Ready in under an hour, perfect for busy weeknights. For more convenient dinner ideas, check out our ultimate creamy pasta recipes for busy nights.
- Freezer-Friendly: Make a batch and freeze for future meals.
- Crowd-Pleaser: Even the pickiest eaters will enjoy the taste and texture. I know mine do!
- Delicious Taste and Texture: The combination of spinach, lentils, and spices creates a symphony of flavors that everyone will enjoy.
Ingredient Spotlight: Spinach and Lentils
Let’s talk about the stars of the show: spinach and lentils. Spinach is a powerhouse of iron and essential vitamins, vital for energy and overall health. If you enjoy incorporating this versatile leafy green, you might also like these hearty slow cooker beef tips with spinach. Lentils are nutritional champions that offer a substantial amount of plant-based protein and fiber, keeping you full and satisfied. As a mom, I always feel good knowing I’m packing extra nutrition into a meal, and that’s one of the reasons I love these spinach and lentil burgers. If you’re looking for more ways to incorporate this vital mineral, explore these 10 iron-rich recipes that make eating healthy.
Amazing Spinach and Lentil Burgers Recipe
Ingredients
Equipment
Method
- Cook quinoa according to package instructions. Set aside.
- Heat 2 teaspoons of olive oil in a 12-inch frying pan or skillet over medium heat.
- Add shallot and garlic. Cook, stirring often, for 5 minutes.
- Stir in mushrooms and cook, stirring occasionally, for 5 minutes or until mushrooms have released some of their moisture.
- Add spinach and cook for 1 to 2 minutes, stirring every so often, until spinach has wilted. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate and set aside to let cool for 5 minutes or so.
- Meanwhile, in small bowl, mix flaxseed meal with water and let sit for 5 minutes.
- Add lentils to processor, along with cumin, smoked paprika, cayenne pepper, oats, walnuts, mushroom/spinach mixture, flax/water mixture, remaining 1 teaspoon of salt and remaining 1/2 teaspoon of black pepper. Process until the mixture comes together. Don't overmix; you want a little texture.
- Add cooked quinoa and process until just combined (again, don't overmix).
- Once done, you can transfer the mixture to a bowl. Form into patties (about a standard sized ice cream scoop and a half or about 6 tablespoons per burger) and place onto a wax paper-lined baking sheet. Note: I like to get the quantity I need and roll around in my hands to form a ball and then press down to form patties. Freeze for 15 minutes.
- Wipe out the frying pan or skillet you used to cook the mushrooms and spinach in. Add 2 teaspoons of olive oil and set over medium heat. Once hot, place three burgers in the pan and cook for 3 minutes per side or until heated through. Repeat process (adding the remaining 2 teaspoons of olive oil first) to cook remaining three burgers
- Serve the lentil burgers on hamburger buns with your favourite burger toppings. Enjoy!
Notes
Ingredients for Spinach and Lentil Burgers
Here’s everything you’ll need to make these amazing burgers:
- 1/2 cup cooked quinoa
- 6 teaspoons olive oil (divided)
- 1 shallot (peeled and minced)
- 2 cloves garlic (minced)
- 8 ounces fresh mushrooms (like cremini or white button) (sliced (about 227 grams))
- 2 cups baby spinach
- 1.25 teaspoons salt (divided)
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons flaxseed meal (see “Notes” below, Point “1” for substitution)
- 5 tablespoons water
- 1 (19-ounce) can lentils (rinsed and drained )
- 1.5 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground cayenne pepper
- 1.25 cups rolled oats (gluten free)
- 1/2 cup walnuts (roughly chopped)
- 6 burger buns (use gluten free and vegan if desired (also, cut buns in half horizontally if not already precut))
How to Make Spinach and Lentil Burgers: Step-by-Step
Follow these simple steps, and you’ll have delicious spinach and lentil burgers in no time!
- Cook quinoa according to package instructions. Set aside.
- Heat 2 teaspoons of olive oil in a 12-inch frying pan or skillet over medium heat.
- Add shallot and garlic. Cook, stirring often, for 5 minutes.
- Stir in mushrooms and cook, stirring occasionally, for 5 minutes or until mushrooms have released some of their moisture.
- Add spinach and cook for 1 to 2 minutes, stirring every so often, until spinach has wilted. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate and set aside to let cool for 5 minutes or so.
- Meanwhile, in small bowl, mix flaxseed meal with water and let sit for 5 minutes.
- Add lentils to processor, along with cumin, smoked paprika, cayenne pepper, oats, walnuts, mushroom/spinach mixture, flax/water mixture, remaining 1 teaspoon of salt and remaining 1/2 teaspoon of black pepper. Process until the mixture comes together. Don’t overmix; you want a little texture.
- Add cooked quinoa and process until just combined (again, don’t overmix).
- Once done, you can transfer the mixture to a bowl. Form into patties (about a standard sized ice cream scoop and a half or about 6 tablespoons per burger) and place onto a wax paper-lined baking sheet. Note: I like to get the quantity I need and roll around in my hands to form a ball and then press down to form patties. Freeze for 15 minutes.
- Wipe out the frying pan or skillet you used to cook the mushrooms and spinach in. Add 2 teaspoons of olive oil and set over medium heat. Once hot, place three burgers in the pan and cook for 3 minutes per side or until heated through. Repeat process (adding the remaining 2 teaspoons of olive oil first) to cook remaining three burgers
- Serve the lentil burgers on hamburger buns with your favourite burger toppings. Enjoy!
Common Mistakes (and How to Avoid Them)
Sometimes, even the best recipes can have little hiccups. Here’s how to avoid them:
- Patties falling apart? This usually happens because the mixture is too wet. To fix it, simply add more oats, a tablespoon at a time, until the mixture holds together better.
- Burgers sticking to the pan? Make sure your pan is properly heated before adding the burgers, and don’t be afraid to use a little extra olive oil.
Recipe Variations for Your Spinach and Lentil Burgers
Want to mix things up? Here are a few variations to suit different tastes and dietary needs:
| Variation | Ingredients/Adjustments |
|---|---|
| Gluten-Free | Use gluten-free burger buns and ensure rolled oats are certified gluten-free. |
| Spicy | Add 1/2 teaspoon of chili flakes to the lentil mixture. |
| Mediterranean | Add 1/4 cup of chopped sun-dried tomatoes and feta cheese to the lentil mixture. Top with tzatziki sauce. |
| Low-Carb | Serve the burger on a bed of lettuce instead of a bun. |
| Vegan | Ensure the burger buns are vegan-friendly. |
Make-Ahead Instructions
For those super busy weeks, you can definitely make these ahead. You can store the lentil mixture in an airtight container in the refrigerator for up to 24 hours. Or, form the patties and freeze them uncooked on a wax paper-lined baking sheet. Once frozen solid, transfer them to a freezer bag. Thaw in the refrigerator before cooking.
Serving Suggestions for Spinach and Lentil Burgers
The possibilities are endless! I love topping mine with avocado, tomato, lettuce, and a dollop of ketchup or mustard. Sweet potato fries or coleslaw make great side dishes.
Frequently Asked Questions
Can I use frozen spinach? Do I need to thaw it first?
Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess water before adding it to the mixture.
What type of lentils work best?
Brown or green lentils work best for these burgers. Red lentils tend to get too mushy.
How can I prevent the burgers from being mushy?
Don’t overmix the lentil mixture in the food processor. You want a little texture. Adding more oats can also help.
Can I bake these instead of frying? If so, what temperature and for how long?
Yes, you can bake them! Bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through.
What toppings go well with these burgers?
Avocado, tomato, lettuce, onion, ketchup, mustard, pickles, and vegan mayo are all delicious options.
Conclusion
These spinach and lentil burgers are more than just a meal; they’re a convenient, nutritious, and delicious way to nourish yourself and your loved ones, even on the busiest of days. I hope you’ll give this recipe a try and discover just how easy and rewarding cooking can be. Don’t forget to leave a comment below and let me know how your burgers turned out. I love hearing from you! And if you have any questions, don’t hesitate to ask. Happy cooking!
