Spinach and Lentil Burgers: Fast, Flavorful, Ready Tonight

These spinach and lentil burgers are built for busy weeknights simple, quick, and hearty. You can assemble the patties in minutes using pantry staples and a handful of fresh spinach. They crisp up in a hot skillet and pair well with quick toppings for a complete meal. If you need more quick meal ideas, check this quick meals hub for more inspiration.

Why This Recipe Works

This recipe combines cooked lentils and fresh spinach for a protein-and-veggie base that binds easily and behaves well on the stovetop. Breadcrumbs and an egg create just enough hold so the patties stay together without getting dense. Spices like cumin and smoked paprika add warmth and a touch of smokiness without slow-cooking. The method skips fancy steps no food processor required so you can make these in under 30 minutes from start to finish. It’s flexible for swaps and toppings, which makes it ideal for busy cooks. For more time-saving ideas that pair with these burgers, visit our quick meal ideas page.

Flavor and Texture

Lentils give a soft, slightly grainy texture that mimics the bite of a traditional patty, while chopped spinach keeps the interior moist and bright. Parmesan lends a subtle savory lift if you use it, but the spices carry most of the flavor. Pan-frying in olive oil creates a golden crust that contrasts nicely with a tender center. Finish with creamy or acidic toppings like yogurt or sliced tomato to balance the smoky spices. These hold up well on buns and in wraps alike.

Ingredients

– 1 cup cooked lentils (green or brown)
– 2 cups fresh spinach (chopped)
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese (optional)
– 1/4 cup finely chopped onion
– 2 cloves garlic (minced)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg
– 2 tablespoons olive oil (for cooking)

Step by Step Instructions

1. In a large mixing bowl, combine the cooked lentils, chopped spinach, breadcrumbs, Parmesan cheese (if using), chopped onion, minced garlic, cumin, smoked paprika, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
2. Add the egg to the mixture and stir until fully combined. If the mixture feels too wet, add a little more breadcrumbs until it holds together.
3. Divide the mixture into 4 equal portions and shape each portion into a patty.
4. Heat the olive oil in a large skillet over medium heat. Once hot, add the patties to the skillet, cooking for about 4-5 minutes on each side, or until golden brown and heated through.
5. Serve the burgers on buns with your favorite toppings, such as lettuce, tomato, avocado, or a dollop of yogurt.

Quick Tips and Shortcuts

Use store-bought cooked lentils or canned lentils, drained and rinsed, to save time. If you’re short on fresh spinach, thawed and squeezed frozen spinach works just drain excess liquid. Press the patties gently before cooking so they sear evenly; don’t overcrowd the pan. Make thin patties for quicker cooking or thicker ones for a meatier bite. Keep seasonings bold since lentils absorb flavors taste and adjust with a pinch more salt or spice before shaping.

Storage and Meal Prep

Cooked patties store well in the fridge for 1 to 3 days in an airtight container. Reheat gently in a skillet over low heat to restore crispness, or microwave briefly if you’re in a rush. Patties also freeze well—freeze on a tray, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Short Closing Note

This recipe is a fast, reliable way to get a balanced, tasty meal on the table without fuss. Swap toppings and sides to keep it fresh through the week.

FAQ

Conclusion

For another take on lentil patties with greens and eggs, see this helpful recipe for Lentil and Greens Patties on Occasionally Eggs: Lentil and Greens Patties – Occasionally Eggs.

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