Colombian Hogao Lentil Burgers

Name: Colombian Hogao Lentil Burgers
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Colombian
Ingredients: 1 cup (200 g) dry brown or green lentils, picked over and rinsed; 3 cups (710 ml) water; 1¼ tsp (7 g) kosher salt, divided: ¼ tsp for the hogao, 1 tsp for the patties; 2 tbsp (30 ml) neutral oil (such as canola or sunflower); 6 whole (90 g) scallions, white and light green parts only, thinly sliced; 3 cloves (9 g) garlic cloves, finely minced; 2 whole (300 g) ripe medium tomatoes, cored, seeded and finely diced (about ¼-inch / 6 mm); 1½ tsp (3 g) ground cumin; ½ tsp (1 g) black pepper, freshly ground; 1 cup (60 g) panko breadcrumbs; 1 whole (50 g) large egg, lightly beaten, at room temperature; ¼ cup (15 g) fresh cilantro, leaves and tender stems, finely chopped; 2 whole (130 g) limes, 1 juiced (about 2 tbsp; use 1 tbsp in the patties and 2 tsp in the sauce), 1 cut into 6 wedges for serving; 3 tbsp (45 ml) neutral oil (such as canola or sunflower), divided between two batches; ⅓ cup (80 g) mayonnaise; 2 whole (30 g) scallions, green parts, very thinly sliced; 6 whole (340 g) hamburger buns, split; 1 large (200 g) ripe avocado, halved, pitted and thinly sliced

From the MyKitchenBank Kitchen

Tender brown lentils are folded into hogao, the slow-cooked Colombian sauce of tomato, scallions, garlic and cumin, then shaped and pan-fried until crisp. A tangy lime-scallion mayo and creamy avocado finish these savory, juicy veggie burgers.

Prep: 40 min
Cook: 45 min
Wait: 40 min
Total: 2 hr 5 min
Makes: 6 burgers (about 4 inches / 10 cm wide)

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Ingredients

6 servings

For the lentils
1 cup (200 g) dry brown or green lentils, picked over and rinsed
3 cups (710 ml) water
1¼ tsp (7 g) kosher salt, divided: ¼ tsp for the hogao, 1 tsp for the patties
For the hogao
2 tbsp (30 ml) neutral oil (such as canola or sunflower)
6 whole (90 g) scallions, white and light green parts only, thinly sliced
3 cloves (9 g) garlic cloves, finely minced
2 whole (300 g) ripe medium tomatoes, cored, seeded and finely diced (about ¼-inch / 6 mm)
1½ tsp (3 g) ground cumin
½ tsp (1 g) black pepper, freshly ground
For the patties
1 cup (60 g) panko breadcrumbs
1 whole (50 g) large egg, lightly beaten, at room temperature
¼ cup (15 g) fresh cilantro, leaves and tender stems, finely chopped
2 whole (130 g) limes, 1 juiced (about 2 tbsp; use 1 tbsp in the patties and 2 tsp in the sauce), 1 cut into 6 wedges for serving
3 tbsp (45 ml) neutral oil (such as canola or sunflower), divided between two batches
For the lime-scallion mayo
⅓ cup (80 g) mayonnaise
2 whole (30 g) scallions, green parts, very thinly sliced
To serve
6 whole (340 g) hamburger buns, split
1 large (200 g) ripe avocado, halved, pitted and thinly sliced

Equipment (9)

Medium saucepan (3-quart / 3 L)
Large nonstick or cast-iron skillet (12-inch / 30 cm)
Medium skillet or saucepan for the hogao (10-inch / 25 cm)
Fine-mesh strainer
Large mixing bowl
Rimmed baking sheet lined with parchment paper
Fork or potato masher
Wide spatula
Instant-read thermometer

Steps

Before you start

Use brown or green lentils. Red lentils collapse into mush and the patties won't hold together.
Read the timing: the hogao cooks while the lentils simmer, so start both close together. Patties also need 30 minutes in the fridge before frying.
Dice the tomatoes finely and slice the scallions before you turn on the heat so the hogao doesn't scorch while you prep.
Take the egg out of the fridge when you start so it blends easily into the mixture. No oven is needed; the buns are toasted in the skillet.

1
Simmer the lentils
- Combine the rinsed lentils and 3 cups (710 ml) water in a 3-quart (3 L) saucepan.
- Bring to a boil over high heat, then reduce to medium-low so the water bubbles gently.
- Simmer, uncovered, for 22–25 minutes.
- Do not add salt yet; it can keep lentils from softening.
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Ready when: Lentils are completely soft when pressed between your fingers but still hold their shape, with no chalky center.
Tip: Start the hogao in the next step while the lentils simmer to save time.
2
Cook the hogao
- While the lentils simmer, heat 2 tbsp (30 ml) oil in a 10-inch (25 cm) skillet over medium heat.
- Add the sliced scallion whites and cook 2 minutes, stirring, until softened.
- Add the garlic and cumin and stir for 30 seconds until fragrant.
- Add the diced tomatoes, ¼ tsp salt and the pepper.
- Cook 8–10 minutes, stirring often and pressing the tomatoes with a spoon, until the mixture reduces to a thick, jammy paste with no watery liquid pooling.
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Ready when: Hogao is thick and darker red, and a spoon dragged across the pan leaves a clear trail for a second.
Tip: A wet hogao makes soft patties that fall apart, so cook it until it's really thick. Lower the heat if it starts to stick or scorch.
3
Drain and cool lentils
- Drain the lentils in a fine-mesh strainer and shake well for 1 minute to remove all water.
- Spread them on a rimmed baking sheet and let cool for about 10 minutes so they steam off and stop cooking.
- Scrape the hogao into a large mixing bowl to cool at the same time.
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Ready when: Lentils feel warm, not hot, and look dry on the surface.
4
Mix the patty mixture
- Add about three-quarters of the lentils to the bowl with the hogao.
- Mash with a fork or potato masher into a rough, chunky paste.
- Stir in the remaining whole lentils, panko, beaten egg, cilantro, 1 tbsp lime juice and 1 tsp salt.
- Mix thoroughly with a spatula or your hands for about 1 minute.
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Ready when: A scoop of mixture holds together when squeezed in your fist, and it is moist but not sticky or runny.
Tip: If it feels wet, add 1–2 tbsp more panko. If crumbly, mash a few more lentils.
5
Shape the patties
- Divide the mixture into 6 equal portions of about ½ cup (125 g) each.
- Wet your hands slightly and press each portion into a tight patty about 4 inches (10 cm) wide and ¾ inch (2 cm) thick.
- Place on a parchment-lined baking sheet.
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Ready when: Edges are smooth with no cracks, and patties keep their shape when lifted.
Tip: Press firmly and smooth cracked edges, since cracks become break points in the pan.
6
Chill and make mayo
- Refrigerate the patties, uncovered, for 30 minutes to firm up.
- Meanwhile, stir the mayonnaise, 2 tsp lime juice and sliced scallion greens together in a small bowl.
- Cut the lime wedges and halve and pit the avocado, but wait to slice it.
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Ready when: Patties feel firm and cold to the touch.
Tip: Slice the avocado just before serving so it stays green, or toss with a squeeze of lime.
7
Pan-fry in batches
- Heat 1½ tbsp (22 ml) oil in a 12-inch (30 cm) skillet over medium heat for 2 minutes until it shimmers.
- Add 3 patties and cook undisturbed for 4–5 minutes until the underside is deep golden brown and crisp.
- Flip gently with a wide spatula and cook another 4 minutes.
- Move to a plate and cover loosely with foil.
- Wipe the pan, add the remaining 1½ tbsp (22 ml) oil and repeat with the other 3 patties.
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Ready when: Both sides are deep golden brown and crisp, and the center reads 160°F (71°C) on an instant-read thermometer because the patties contain egg.
Tip: Don't press or move the patties while the crust forms, and lower the heat if they darken faster than 4 minutes.
8
Toast buns and assemble
- Wipe out the skillet and set it over medium heat.
- Toast the split buns cut-side down, in batches, for 1–2 minutes until golden.
- Spread lime-scallion mayo on both halves of each bun.
- Set a patty on each bottom bun, top with sliced avocado, and cover with the top bun.
- Serve right away with a lime wedge on the side.
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Ready when: Buns are golden and warm, and patties are hot with crisp edges.

Good to know

Tips

Cook the hogao until jammy. Its moisture is the biggest factor in whether the patties hold together.
Let the lentils steam dry on a tray; drained but wet lentils make mushy patties.
Keep the heat at medium. Too high browns the outside before the egg-bound center is hot.
Add a few dashes of ají (Colombian-style hot sauce) to the mayo for heat.

Make ahead

Shape the patties up to 24 hours ahead, stack them between parchment squares, cover and refrigerate. Fry straight from the fridge, adding 1 minute per side. The hogao can be made 3 days ahead and refrigerated.

Storage & reheating

Room temperature: up to 1 hour (cooked patties). Fridge: store cooked patties and sauce separately in airtight containers for up to 4 days. Freezer: freeze cooked, cooled patties with parchment between them for up to 3 months. Reheat from fridge or frozen in a skillet over medium-low heat for 3–4 minutes per side (6–7 minutes per side if frozen) until hot in the center and crisp again.

Substitutions

large egg → 1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes. Makes the burgers vegan if you also use vegan mayo. Patties will be a bit more delicate, so chill them a full 30 minutes.
panko breadcrumbs → Rolled oats, pulsed in a blender into coarse flour (about ¾ cup / 60 g). Also works for a gluten-free burger if you use certified gluten-free oats and buns.
fresh cilantro → Fresh flat-leaf parsley. Gives a milder flavor for anyone who dislikes cilantro.
mayonnaise → Plain Greek yogurt. Tangier and lighter. Add a pinch of salt.