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Week of 7/19/21

Lentil and Feta Burger
with arugula and watermelon salad

Active: 50 Total: 50
Original GF Paleo Vegetarian
Lentil and Feta Burger
These unique and summery burgers are packed with hearty lentils and topped with a vegetable-rich pesto.
Smarts #1: We recommend making the pesto for this meal ahead of time so that you aren’t trying to blend the pesto right before serving. If you didn’t prep ahead and are using the grill, you can roast the vegetables for the pesto right on the open flame of the grill.
Smarts #2: You’ll need the food processor for both the pesto and the lentil burgers. Just wipe the bowl out after preparing the pesto and add the ingredients for the burgers.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Tags
Grill Friendly
Proteins
Beans, lentils
Cuisines
European - Mediterranean
Save recipe
37

Ingredients

Metric
Servings:
4
Lentil and Feta Burger:
  • Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
  • Basil - 4 leaves , chopped
  • Garlic - 2 cloves
  • Onions, medium - 1/2
  • Cashews, raw - 1/3 cup
  • Eggs - 1
  • Flour - 1/4 cup
  • Soy sauce, low-sodium - 1 Tbsp
  • Cheese, feta - 2 oz , crumbled
  • Hamburger buns - 4
  • Eggplant and Red Pepper Pesto (ingredients listed separately) - ~1 cup
  • Lettuce, romaine, outer leaves - 2 , torn
Roasted Eggplant and Red Pepper Walnut Pesto:
  • Bell peppers, red - 1
  • Eggplants, Chinese or Japanese - 3/4 lbs (sub Italian eggplant)
  • Garlic - 1 clove
  • Walnuts - 1/4 cup
  • Lemon juice - 2 tsp
Arugula, Watermelon, and Feta Salad:
  • Watermelon - 1 cup , cubed
  • Maple syrup - 2 tsp
  • Vinegar, balsamic - 1 1/2 Tbsp
  • Oil, cooking - 3 Tbsp
  • Arugula - 5 oz
  • Cheese, feta - 2 oz , crumbled

Choose Cooking Method

Prep

  1. Roast vegetables - (Double if making Thursday’s meal.) Jump down to Make Step #1 to get the grill started or turn on the oven’s broiler. Core stem out of peppers. Pierce eggplants all over with a fork. Brush peppers and eggplants with some cooking oil. Place over direct heat on the grill or broil on a sheet pan for 6 minutes each side. When peppers are charred and eggplants are soft, place them in a mixing bowl and cover with a plate to help steam off skins. When cool enough to handle, scrape flesh out of eggplants and peel skins off of red peppers. (Discard skins.) This video shows you how to roast peppers. (Can be done up to 5 days ahead)
  2. Make pesto - (Double if making Thursday’s meal.) Combine flesh of eggplants, peppers, garlic (portion for pesto), and walnuts in the bowl of a food processor. Pulse until everything is combined and smooth. Finish with lemon juice and season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  3. Make lentil patties - Place lentils in the bowl of a food processor and pulse until broken into small pieces (but not mashed). Taste lentils and if they need additional seasoning, add some salt (be sure to check the lentils for seasoning now since it will be harder to taste test the mixture after eggs have been added). Set lentils aside in a large mixing bowl. To food processor add basil leaves, garlic (portion for burgers), onions, and cashews. Pulse until very finely chopped. Add to bowl with lentils along with eggs, flour, soy sauce, and crumbled feta (portion for burgers). Stir well to combine. Test mixture - if it is too wet to easily form into patties, add some flour. If it is too dry, add some water. Form mixture into 1” / 2.5 cm thick patties (1 per serving). Cover and refrigerate for at least 30 minutes. (Can be done 1 day ahead)
  4. Watermelon - Cube watermelon.

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Make

  1. Heat grill to 500F / 260C degrees. Brush grill grates with some cooking oil and then place lentil patties over direct heat. Grill on opposite sides for ~4 minutes each with cover closed. Continue cooking until patties are heated all the way through.
  2. Toast hamburger buns.
  3. In a large mixing bowl, whisk together maple syrup and vinegar. Add oil while whisking. Top with arugula, crumbled cheese (portion for salad), and watermelon. Toss gently to combine.
  4. If pesto was made ahead and refrigerated, reheat it briefly in the microwave. (Remember to reserve half for Thursday.)
  5. Tear lettuce into pieces.
  6. Assemble burgers with pesto, patties, and lettuce. Enjoy with salad on the side.

Prep

  1. Roast vegetables - (Double if making Thursday’s meal.) Fire up the grill or turn on the oven’s broiler. Core stem out of peppers. Pierce eggplants all over with a fork. Brush peppers and eggplants with some cooking oil. Place over direct heat on the grill or broil on a sheet pan for 6 minutes each side. When peppers are charred and eggplants are soft, place them in a mixing bowl and cover with a plate to help steam off skins. When cool enough to handle, scrape flesh out of eggplants and peel skins off of red peppers. (Discard skins.) This video shows you how to roast peppers. (Can be done up to 5 days ahead)
  2. Make pesto - (Double if making Thursday’s meal.) Combine flesh of eggplants, peppers, garlic (portion for pesto), and walnuts in the bowl of a food processor. Pulse until everything is combined and smooth. Finish with lemon juice and season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  3. Make lentil patties - Place lentils in the bowl of a food processor and pulse until broken into small pieces (but not mashed). Taste lentils and if they need additional seasoning, add some salt (be sure to check the lentils for seasoning now since it will be harder to taste test the mixture after eggs have been added). Set lentils aside in a large mixing bowl. To food processor add basil leaves, garlic (portion for burgers), onions, and cashews. Pulse until very finely chopped. Add to bowl with lentils along with eggs, flour, soy sauce, and crumbled feta (portion for burgers). Stir well to combine. Test mixture - if it is too wet to easily form into patties, add some flour. If it is too dry, add some water. Form mixture into 1” / 2.5 cm thick patties (1 per serving). Cover and refrigerate for at least 30 minutes. (Can be done 1 day ahead)
  4. Watermelon - Cube watermelon.

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Make

  1. Heat a skillet or grill pan over medium-high heat. Brush pan with some oil and then place lentil patties on heated oil. Sear on each side for ~2 minutes. Reduce heat and continue cooking until patties are golden brown and heated through.
  2. Toast hamburger buns.
  3. In a large mixing bowl, whisk together maple syrup and vinegar. Add oil while whisking. Top with arugula, crumbled cheese (portion for salad), and watermelon. Toss gently to combine.
  4. If pesto was made ahead and refrigerated, reheat it briefly in the microwave. (Remember to reserve half for Thursday.)
  5. Tear lettuce into pieces.
  6. Assemble burgers with pesto, patties, and lettuce. Enjoy with salad on the side.

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