1cupfinely chopped vegetablesbell pepper, carrot, onion, etc.
2jalapeñosfresh or pickled, finely minced
½teaspoonsalt
½teaspoonpepper
1poundground turkeychicken, beef, or pork
Optional for grilling or eating immediately
1egg
⅓cuppankoor breadcrumbs
Instructions
Cook 1 cup lentils: pour in a pot and cover with water, then bring to a boil. Reduce to a low simmer and cook uncovered for 20 minutes, or until soft. Drain.
Mash lentils in a large bowl using a fork or potato masher.
Mince the vegetables and add to the bowl. Finely mince the jalapeños. (If using pickled jalapeños, blot excess liquid with a paper towel.) Add salt and pepper and mix well, ensuring everything is evenly distributed.
Finally, add the ground turkey and combine well. Divide mixture into 12 patties, as seen here, or 8 large patties. Be sure to pack them between your hands to help them stick together. Cook burgers either on the stovetop or in the oven. *See notes for grilling.
Stovetop: Heat about 1 Tablespoon oil (coconut or bacon grease is recommended, but olive oil works) in a large skillet. Place patties in pan and loosely cover. (You are cooking them well-done, but you don't want to trap too much steam.) Cook on medium heat for about 2-3 minutes. Remove lid, flip, and cook uncovered on other side for 2 minutes. Check to ensure they are 100% done. Turkey burgers should always be cooked well done!
Oven: Preheat oven to 400ºF. Cook patties on a parchment-lined baking sheet for about 10 minutes, or until cooked through. Check to ensure they are 100% done. Turkey burgers should always be cooked well done!
Let burgers cool before plating to help them stay together.
Notes
I like making the burgers exactly as written in this recipe because I make them ahead, and once they’ve chilled in the fridge, they stay together well. However, if you are making them to grill or to eat immediately, I recommend adding 1 egg and about ⅓ cup panko or bread crumbs because this helps them stay together. Leanne (author of Good & Cheap) recommends adding just the egg if you are grilling them, but I think the bread crumbs also help absorb some of the moisture from the vegetables and lentils. I've made these with turkey, pork, and beef - so just use whatever ground meat you prefer.