Kalamata Olive Lentil Burgers
1 1/2 c. lentils (use any variety but red, they are too mushy)
1 carrot chopped
1 onion diced
2 cloves garlic, minced
Saute garlic, onion and carrot until soft, add lentils and cover with water. Cook until lentils are soft and waterr is absorbed about 45 min. Let cool.
2 pkgs. Mario snack pack pitted kalamata olives
2 cups panko breadcrumbs made into a paste with warm water
2 tsp. lemon juice
2 tsp. fresh thyme (1/2 tsp if using dried)

Preheat oven to 350. In bowl of food processor, add all ingredients and pulse until a paste. Do not over process. You want a chunky texture. Put into bowl and let chill til firm, about 1 hr. (you can even leave these overnight) I left overnight and made the pickles. To shape, I used a round cookie cutter, but you can free form if you like. Place on a sheet lined with parchment or nonstick foil. Bake 10 min, then flip using a spatula and bake another 10 min. Let cool about 5 min. so they will retain shape. I suggest serving on chewy sourdough with a side of pickles, and a cold beer! You could also serve with some olive tapenade.



View all posts by: ibgagirl


  1. Hey Laura,
    These sound amazing! I love kalamatas and lentils. I have a jar of olives…about how much is in the snack pack? and can I freeze these for trips?

    • ibgagirl

      a snack pack is about 1/2 cup. One of our flight delights boxes had these at one time. Yes, you can freeze these, just put sheets of wax paper or paper between to freeze them so they don’t stick together. These are really good and have a better texture than bean or grain burgers. I love lentils earthy flavor.

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