There’s no such thing as a standard veggie burger. A veggie burger can take on so many different flavors.
I’ve had masala burgers, Thai burgers, black bean burgers and so many others.
This lentil burger has its own unique flavor and texture that’s quite different from my go-to spicy black bean burger recipe.
I love them both, so it all comes down to what type of flavor I’m craving.
For Tex-Mex, I’d definitely go with the black bean burgers. Mediterranean? These lentil burgers for sure!
I love pairing them with feta cheese and drizzling it with a tahini or yogurt dressing. Better yet, kick up the spice level and top it with spicy harissa sauce.
For an added crunch, I like to serve it with a side of pita chips.
Unlike some veggie burgers, these actually hold together really well. The trick is to form the patties and let them set a little in the refrigerator before cooking.
They can also be cooked and then frozen and reheated on a skillet on a later day.
That’s why this was the perfect time for me to make these veggies burgers! I don’t know about you but the next few months get crazy for me, so I like to stock up on homemade food in my freezer.
Hey, you always need a quick dessert too, right?
Seriously though, back to the burgers, it’s so nice to come home from my kid’s after school activities and pull something out of the freezer for an easy dinner.
Lentil burgers are quick to reheat, and they are nutritious and tasty too.
Because these burgers are loaded with lentils and chickpea flour, they are high in protein. Plus, there’s even more protein from the two eggs that help hold it all together.
Rolled oats give the burgers a nice texture while also providing a good source of fiber. I’ve only used carrots and onions for my veggies, but red bell peppers would be a nice addition too.
These aren’t that complicated, and I promise you’ll feel good about eating them.
So, what are you waiting for? Add it to your meal plan today and go for it!
Lentil Burger Recipe
- 1 Oil
- 0.75 Finely Chopped Carrots
- 0.75 Finely Chopped Onions
- 1 Crushed Garlic
- 2 Cooked Green Lentils
- 1 Salt
- 2 Egg
- 3 Tomato Paste
- 1 Hot Sauce (harissa, sriracha, Tabasco, etc)
- 0.5 Rolled Oats
- 0.5 Chickpea Flour
- In a medium sized saucepan, heat the oil over medium to high heat. Add the onions and garlic and sauté for 1-2 minutes. Add the carrots and cook for another 2-3 minutes. Remove it from the heat and set it aside to cool.
- Combine 1 cup of the lentils, eggs, tomato paste, hot sauce and salt in a food processor. Process until the lentils are mashed. It does not have to be completely smooth.
- Add the mixture to a large bowl along with the remaining lentils and cooked vegetables. Fold in the oats and the chickpea flour.
- Shape the mixture into eight patties with your hands.
- Chill the patties for 30 minutes in the refrigerator. This will firm them up and make them easier to handle.
- Using a nonstick skillet, heat a 1 Tablespoon of cooking oil over medium heat. Cook the burgers on each side for 4 minutes or until golden brown.
- Serve on a bun with desired toppings.