Picadillo Lentil and Olive Burgers
These pan-fried lentil burgers bring the bold, sweet-and-savory flavors of Cuban picadillo to a satisfying plant-based patty. Cooked green olives and raisins provide pops of briny and sweet flavor, while cumin and tomato create a warm, aromatic backbone. The patties hold together beautifully and develop a crispy, golden crust when pan-fried. Serve on toasted buns with mayo, lettuce, and pickled onions for an authentic Cuban-inspired meal.
Steps
Before you start
- Cook the lentils ahead of time if not using canned, or have canned lentils ready
- Chop all ingredients before you begin assembling the mixture
- Chill the formed patties for at least 30 minutes before pan-frying so they hold together
Build the base
- In a large mixing bowl, combine the cooled cooked lentils with the crushed tomatoes.
- Using a fork or potato masher, mash about two-thirds of the lentils, leaving some texture—you want a chunky, not smooth, mixture.
- This creates the right texture for binding.
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Ready when: Mixture is chunky with some whole lentils still visible
Tip: Don't over-mash; the patties need texture to hold together and taste good.
Sauté aromatics
- Heat 1 tbsp (15 ml) of olive oil in a 10-inch (25 cm) skillet over medium heat.
- Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened and beginning to turn golden.
- Add the minced garlic and cook for another 30 seconds until fragrant.
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Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Don't let the garlic burn; add it just before the onion is fully soft.
Toast spices
- Add the cumin, oregano, and smoked paprika to the skillet.
- Stir constantly for 20–30 seconds to bloom the spices and release their aromatics.
- The mixture should smell warm and distinctly Cuban.
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Ready when: Spices are fragrant and beginning to darken slightly
Tip: Toast the spices in oil to intensify their flavor; don't skip this step.
Combine wet and dry
- Transfer the sautéed onion, garlic, and spices to the bowl with the lentil mixture.
- Stir well to incorporate evenly.
- The mixture will look slightly wet at this point.
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Ready when: Mixture is evenly colored and well-combined
Add olives and raisins
- Fold in the finely chopped green olives and raisins with a spatula or wooden spoon.
- Mix until evenly distributed.
- The olives and raisins should be scattered throughout the mixture.
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Ready when: Green olives and raisins are evenly distributed throughout
Tip: Chop both olives and raisins finely so they're evenly distributed and add flavor throughout the patty.
Add binders and seasonings
- Add the beaten egg, lime juice, panko breadcrumbs, and a generous pinch each of salt and black pepper.
- Mix gently but thoroughly with a spatula until everything is just combined.
- The mixture should hold together when squeezed but still have some texture.
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Ready when: Mixture holds together when squeezed; all ingredients are incorporated
Tip: Don't overmix or the patties will become dense. Stop as soon as everything is combined.
Form patties
- Divide the mixture into 4 equal portions.
- Using your hands, gently shape each portion into a patty about 3.5 inches (9 cm) in diameter and ¾ inch (2 cm) thick.
- Try to keep them compact but not compressed.
- Place patties on a parchment-lined plate.
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Ready when: Patties are evenly shaped and hold together without cracking
Tip: Wet your hands slightly if the mixture sticks; don't press too hard or the patties will be dense.
Chill patties
- Cover the plate loosely with plastic wrap and refrigerate for at least 30 minutes.
- This allows the mixture to firm up and makes the patties much easier to pan-fry without falling apart.
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Ready when: Patties are firm and hold their shape when picked up
Tip: Don't skip the chill time; it's essential for success. You can chill for up to 2 hours.
Pan-fry burgers
- Heat the remaining 1 tbsp (15 ml) of olive oil in a 12-inch (30 cm) nonstick skillet or well-seasoned cast iron skillet over medium-high heat until shimmering.
- Carefully place the patties in the skillet, spacing them about 1 inch (2.5 cm) apart.
- Do not crowd the pan; work in batches if needed.
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Ready when: Oil is shimmering and just beginning to smoke slightly
Tip: Use a nonstick or cast iron skillet—regular stainless steel can cause sticking.
Cook first side
- Cook the patties undisturbed for 4–5 minutes until the bottom is deep golden brown and crispy.
- A crust should form that allows the patty to release easily from the pan.
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Ready when: Bottom is deep golden brown and the patty easily slides in the pan
Tip: Resist the urge to move the patties; let them develop a golden crust undisturbed.
Flip and finish
- Carefully flip each patty using a spatula and cook the other side for another 3–4 minutes until equally golden and crispy.
- The patties should feel firm when gently pressed and should not fall apart.
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Ready when: Both sides are deep golden brown and patty is heated through
Tip: If a patty breaks during flipping, simply press it back together gently in the pan; it will hold.
Rest and serve
- Transfer the cooked patties to a plate and let them rest for 2–3 minutes.
- This allows them to firm up slightly and makes them easier to handle on a bun.
- Serve immediately on toasted buns with your choice of toppings such as mayonnaise, lettuce, pickled onions, or avocado.
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Ready when: Patties are warm and firm enough to serve on a bun
Tip: Serve the burgers while they're still warm; they firm up as they cool.
Good to know
Tips
- Drain canned lentils thoroughly and pat them dry with paper towels before mashing. Excess moisture will make the patties soggy and harder to hold together.
- Toast the cumin, oregano, and paprika in oil before adding to the lentil mixture; this blooms their flavors and is essential for authentic Cuban taste.
- Don't skip the 30-minute chill time. Cold patties are much sturdier and less likely to fall apart during pan-frying.
- Press gently on the patties while cooking to help them develop a golden crust, but don't crush them flat.
Make ahead
The patties can be formed and chilled up to 1 day in advance. You can also freeze the uncooked chilled patties (wrap them individually in plastic wrap and place in a freezer bag for up to 3 months). Frozen patties can be pan-fried directly without thawing; add 1–2 minutes to each side.
Storage & reheating
Cooked patties keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes, or briefly on a skillet over medium heat for 2–3 minutes per side. Uncooked chilled patties freeze for up to 3 months; cook from frozen, adding 1–2 minutes per side.
Substitutions
- pitted green olives → pitted green manzanilla olives or castelvetrano olives. Both varieties are milder and slightly sweeter than briny Spanish olives; use the same amount.
- raisins → diced dried apricots or diced dried mango. Apricots offer a tangy sweetness; mango brings tropical notes. Use the same amount for each.
- panko breadcrumbs → regular breadcrumbs or crushed saltine crackers. Regular breadcrumbs create denser patties; use the same amount. Saltines add a subtle salty flavor.
- large egg → 3 tbsp (45 ml) aquafaba (liquid from canned chickpeas) mixed with 1 tbsp (15 ml) cornstarch. Creates a vegan-friendly binder with similar binding power. The mixture is wetter, so reduce panko by 2 tbsp if using.
