New This Month

Chicken and Lentil Burger


Although they have a humble reputation, lentils are packed with protein and fiber. Serve them in burger form and they'll go fast.

Photography: Romulo Yanes

Source: Everyday Food, December 2011


  • 3 teaspoons extra-virgin olive oil
  • 1 medium onion, diced small
  • 3/4 teaspoon ground cumin (optional)
  • 3/4 pound ground chicken breast
  • 1 can (15 ounces) lentils, rinsed and drained, or 2 cups cooked lentils
  • 3 tablespoons fresh breadcrumbs
  • 1 large egg, lightly beaten
  • 1 tablespoon chopped fresh cilantro (optional)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • 4 English muffins, split and toasted
  • Toppings (optional), such as lettuce, tomato, and ketchup


  1. In a large nonstick skillet, heat 1 teaspoon oil over medium-high. Add onion and cook until lightly golden, 7 minutes. Add cumin and cook until fragrant, 1 minute. Transfer to a large bowl and wipe out skillet with a paper towel. To bowl, add chicken, lentils, breadcrumbs, egg, cilantro, salt, and pepper. With your hands, mix until combined and form into 4 patties.

  2. In skillet, heat 2 teaspoons oil over medium. Add patties and cook until golden brown and cooked through, 8 to 10 minutes, flipping once. Serve on muffins along with desired toppings.

Cook's Notes

Other Kid-Friendly Ways to Enjoy Lentils

Puree with chickpeas for a sandwich spread.

Layer in a cheese quesadilla.

Stir into cooked rice along with sauteed bell pepper and onion.

Toss with fusilli, feta cheese, and grape tomatoes.

Saute with crumbled sausage and diced potatoes.

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