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Lentil Veggie Burger Recipe

Yummy family-tested lentil burger, substantial & satisfying

Lentil Burger

The original lentil veggie burger recipe was kindly contributed by a website called Naturally Vegetarian Recipes which has since been shut down. R.I.P.

We substituted ground flax seed for the 4 eggs, but the basics are the same - lentils, sunflower seeds, oats, nutritional yeast.

This veggie burger recipe is a hearty family favorite, easily doubled for a crowd. The lentil burger mix can be made up ahead of time, and keeps well in the fridge for several days.

8 Servings (8 large patties)

Total Prep & Cook Time: 45 Minutes

Nutrition Data, 54g Serving (patty only): 194 cal, 23g carb, 8g fat, 294 mg sodium, 9g fiber, 10g protein, low Cholesterol, good source Vit E, Thiamin, Folate, Magnesium. Estimated glycemic load 7

Ingredients:

  • 3 cups cooked brown lentils, well drained (2 cans)
  • 1 Tbsp cooking oil
  • 3 scallions, chopped fine
  • 2 cloves minced garlic
  • 1/2 red bell pepper, finely chopped
  • 1 small carrot, shredded
  • 2 tsp coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch cayenne or chipotle pepper
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  • 1/2 tsp dried ginger
  • 1/2 tsp salt
  • Fresh gr black pepper to taste
  • 1 Tbsp soy sauce OR Braggs liquid aminos
  • 1/4 cup minced fresh basil or parsley
  • 1/2 cup toasted sunflower seeds
  • 1/2 cup quick oats
  • 1/2 cup fine dry bread crumbs
  • 1/4 cup nutritional yeast flakes
  • 2 Tbsp ground flax seed
  • Oil for frying

Directions:

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  1. Place the sunflower seeds in a large shallow pan. Toast in a 300 degree oven for 20 minutes or until golden brown. Set aside to cool.
  2. Chop scallions, garlic, red pepper, carrot
  3. Sauté chopped veggies in oil on medium heat until soft, about 5 minutes. Add spices, stir for another minute, and remove from heat
  4. Grind toasted sunflower seeds to a coarse meal in a food processor or spice grinder, leaving some large chunks
  5. Chop basil or parsley
  6. Mix oats, sunflower seeds, nutritional yeast, bread crumbs and ground flax seed in a large mixing bowl
  7. Add well drained lentils, cooked veggies & spices, soy sauce or Braggs, and minced basil or parsley
  8. Stir together with a spatula. Mash together with your hands to make a stiff mixture that forms into a ball without crumbling. If it seems too sticky, add a little more oats and|or dry bread crumbs
  9. Let stand for 1/2 hour to allow the mixture to absorb moisture and bind together
  10. Heat a little cooking oil in a frying pan on medium heat, shape the lentil mixture into patties and fry 10 minutes on each side until brown and crispy
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Recipe Tips:

This is an adaptable lentil burger recipe. As long as you stick with the basic ingredients & proportions, you can't go wrong. We made a few changes to the original recipe because we like to play with our food - feel free to do the same.

When starting with dried lentils, use 1 cup soaked lentils to 2 cups water. See our basic lentil recipe for lentil cooking method

As with any veggie burgers, the mixture should be stiff, but should easily form a ball, yet not be sticky. This recipe tends toward excess moisture, which makes for gooey burgers, so be sure to drain the lentils well, and let the mixture sit for the full half hour before cooking. Refrigerating the mixture for a longer time doesn't hurt. Add more breadcrumbs or quick oats if you get a gooey test burger.

Thanks to Naturally Vegetarian Recipes for their excellent veggie burger recipe! Sadly, their website has disappeared. R.I.P.

Recipe Comments:

Question: Can the patties be frozen before or after cooking for eating later? Thanks!! - Darci H.

Answer: Either. But before cooking works best because they don't get dried out. Thaw before cooking or they stick badly! - Savvy Veg

Your comments & questions help improve our recipes, so don't be shy! Contact Us

Your recipe for Lentil Veggie Burger was very good. I made it and shared the recipe with sister an d a friend. I also shared a patty with my friend and she loved it. I believe that it would work as a loaf by packiong it into an oiled bread pan and baking it. When a bit cool take it out of the pan and serve sliced as if it were meat loaf - Norma L.

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