Lentil Burgers – Vegetarian & GF

Posted on Posted in Clean Eats, Recipes

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I LOVE these bean burgers. I’ve made quite a few different types in the last 18 months, but this is my and my husbands favorite. I was inspired by this post from Vegan in the Freezer, but I adapted it to my tastes and to remove nightshades.

Yield: 6-9 Burgers

Ingredients

  • 3/4 cup dry lentils, soaked and barely sprouted
  • 1.5 cups rolled oats, blended or lightly ground (I use an immersion blender)
  • 1/2 medium onion, small chop
  • 1 medium carrot, grated or small chop
  • 1 egg, beaten
  • 3 tbsp Organic, low sodium soy sauce
  • 3/4 tsp turmeric
  • 3/4 tsp granulated garlic
  • 1 tsp dried ginger
  • Salt & Pepper to taste
  • EVOO or Coconut oil for frying the burgers
  • Juice from half a lemon, added just before serving
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Frying the “burgers”

Method

  • Boil soaked lentils, uncovered, for about 3-5 minutes. You want them soft, but not mushy. If you did not soak, you will have to cook for longer. (OR, if you like crunchy sprouted lentils, skip the boiling step!) Drain and set aside.
  • Using a coffee grinder, immersion blender, or food processor, grind oats until most large pieces have been broken down. Some full oat pieces remaining is fine.
  • In large bowl, stir together all ingredients until well incorporated. If it is too wet, add more ground oats. If it is too dry, add a splash of water.
  • Heat large skillet over medium heat and add chosen oil, just enough to coat the bottom of the pan where the burgers will cook.
  • Shape mixture into patties, sized to your preference. I usually make them big enough to cover my palm, about half an inch thick.
  • Place patties into hot oil and cook 2-3 minutes per side.
  • They should be easy to flip and will hold together. If they stick to the pan and don’t move easily, give it another 30 seconds to 1 minute cook time on that side.
  • After frying about 3 minutes per side, lay to rest on a plate lined with a paper towel.
  • Add more oil to pan as you work so you have some fresh oil each time.
  • Squeeze lemon juice over the top of each burger, just before serving.
  • Enjoy!

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I like mine with spicy mustard. (Since I no longer eat nightshades, which includes spicy peppers, I have to get my spicy-fix from Colman’s English Mustard.) My husband eats his with BBQ sauce or mustard. These are great leftover too and very filling. We don’t do buns with them so I usually have 2 burgers with a salad or broccoli.

You can also easily make this vegan by using a flax or chia “egg” in replacement of the normal egg I have listed.

I hope you enjoy them! Let me know what you think! 

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