Lentil Burger Sliders with Pickles

Lentil Burger Sliders with Pickles

Hearty lentil patties with crisp edges, piled onto soft slider buns with tangy pickles.

Total 50 min Makes 12 sliders Calories 410/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal

Allergens

Dairy, Eggs, Wheat

These sliders start with cooked brown lentils mashed with breadcrumbs, oats, and warm spices, then pan-seared until the edges turn crisp and golden. Served on toasted slider buns with melted cheese and crunchy pickle slices, they make a satisfying meatless option for game day spreads or casual weeknight dinners.

Ingredients

  • 1 cup dried brown lentils, rinsed
  • 2 1/2 cups water
  • 1 tablespoon olive oil, plus more for frying
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 3/4 cup rolled oats
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 slices cheddar cheese, halved
  • 12 slider buns, split
  • 24 slices dill pickle chips
  • 1/4 cup mayonnaise
  • 2 tablespoons yellow mustard

Method

  1. Combine the rinsed lentils and water in a 6-quart saucepan. Bring to a boil, then reduce heat and simmer until the lentils are tender but not mushy.

  2. Drain any excess water from the lentils and set them aside to cool slightly.

  3. Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes.

  4. Add the garlic to the skillet and cook until fragrant, about 1 minute. Remove from heat and let cool slightly.

  5. In a large bowl, mash about two-thirds of the cooked lentils with a fork or potato masher, leaving the rest whole for texture.

  6. Add the onion mixture, oats, breadcrumbs, egg, smoked paprika, cumin, salt, and pepper to the mashed lentils. Mix until well combined and the mixture holds together when pressed.

  7. Divide the mixture into 12 equal portions and shape each into a slider-sized patty about 2 1/2 inches wide.

  8. Heat a thin layer of olive oil in the skillet over medium heat. Cook the patties in batches, 4 minutes per side, until crisp and golden brown.

  9. During the last minute of cooking each batch, top the patties with a half slice of cheddar cheese and cover the skillet to melt.

  10. Toast the slider buns in the skillet or under a broiler until lightly golden.

  11. In a small bowl, stir together the mayonnaise and mustard.

  12. Spread the mayonnaise-mustard mixture on the bottom buns, add the lentil patties, top each with two pickle chips, and close with the top buns. Serve warm.

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    Lentil Burger Sliders with Pickles

    These sliders start with cooked brown lentils mashed with breadcrumbs, oats, and warm spices, then pan-seared until the edges turn crisp and golden. Served on toasted slider buns with melted cheese and crunchy pickle slices, they make a satisfying meatless option for game day spreads or casual weeknight dinners.

    50 min 12 sliders 410 cal

    Ingredients

    • 1 cup dried brown lentils, rinsed
    • 2 1/2 cups water
    • 1 tablespoon olive oil, plus more for frying
    • 1/2 cup yellow onion, finely diced
    • 2 cloves garlic, minced
    • 3/4 cup rolled oats
    • 1/2 cup breadcrumbs
    • 1 large egg
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon ground cumin
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 6 slices cheddar cheese, halved
    • 12 slider buns, split
    • 24 slices dill pickle chips
    • 1/4 cup mayonnaise
    • 2 tablespoons yellow mustard

    Method

    1. 1

      Combine the rinsed lentils and water in a 6-quart saucepan. Bring to a boil, then reduce heat and simmer until the lentils are tender but not mushy.

    2. 2

      Drain any excess water from the lentils and set them aside to cool slightly.

    3. 3

      Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the onion and cook until softened, about 5 minutes.

    4. 4

      Add the garlic to the skillet and cook until fragrant, about 1 minute. Remove from heat and let cool slightly.

    5. 5

      In a large bowl, mash about two-thirds of the cooked lentils with a fork or potato masher, leaving the rest whole for texture.

    6. 6

      Add the onion mixture, oats, breadcrumbs, egg, smoked paprika, cumin, salt, and pepper to the mashed lentils. Mix until well combined and the mixture holds together when pressed.

    7. 7

      Divide the mixture into 12 equal portions and shape each into a slider-sized patty about 2 1/2 inches wide.

    8. 8

      Heat a thin layer of olive oil in the skillet over medium heat. Cook the patties in batches, 4 minutes per side, until crisp and golden brown.

    9. 9

      During the last minute of cooking each batch, top the patties with a half slice of cheddar cheese and cover the skillet to melt.

    10. 10

      Toast the slider buns in the skillet or under a broiler until lightly golden.

    11. 11

      In a small bowl, stir together the mayonnaise and mustard.

    12. 12

      Spread the mayonnaise-mustard mixture on the bottom buns, add the lentil patties, top each with two pickle chips, and close with the top buns. Serve warm.