Lentil Burgers

Lentil burgers are a thing of glory in this house.

They have been a staple on our menu since the mere thought of opting for a plant-based diet.

They are an unwavering favorite in The Hubster’s mind. They are, simply put, awesome.

They have also seen about two hundred revisions from the original recipe. Each revision, or renovation, has enhanced the flavor tenfold.

And this is the way we currently do it.

With green lentils.

With diced carrots and chopped onions.

rolled oats

With rolled oats…

…that get miraculously pulverized into oat flour.

flaxmeal and chickpea flour

With chickpea flour and ground flax meal.

And a few other ingredients that combine to form these beauts.

Now tell me how you do it. And what you like to do it with. (Ahem.)

Yields 6-8

The Loverly Lentil Burger

45 minPrep Time

10 minCook Time

55 minTotal Time

Save Recipe

Ingredients

  • 1 cup green lentils, well rinsed
  • 21/2 cup water (or vegetable broth)
  • 1/2 tsp salt
  • 1 tbs olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 1/2 tsp pepper
  • 1 tbs tamari or soy sauce
  • 3/4 cup rolled oats, finely ground
  • 1/2 cup flax meal
  • 1/2 cup chickpea (garbanzo) flour
  • 1-2 tbs safflower or canola oil

Directions

  1. Place the lentils, water, and salt in saucepan, bring to a boil. Lower heat, cover, and simmer for about 45 minutes, until water is nearly gone and lentils are very soft, with splitting skins.
  2. Sauté the onion and carrot in oil until soft, about 5 minutes.
  3. Mix the lentils, onions, carrots, pepper, and tamari in the large bowl.
  4. Add in the ground oats, flax meal, and chickpea flour and mix to combine.
  5. Form the lentil mixture into patties. Reserve what you want to make, and place rest on a baking sheet and transfer to freezer.
  6. In a frying pan, heat a bit of canola or safflower oil, place a burger on top, and fry until brown, 1-2 minutes.
  7. Repeat on other side and serve atop your favorite bun or bed of lettuce.

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.

7.4
http://emilylevenson.com/recipe-a-lentil-burger-renovation/

More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply This recipe looks incredible. Oat flour, chickpea flour, and ground flaxseed are my new favorite burger ingredients. Thanks for the inspiration!
  2. Reply I love lentil burgers and I also add oat flour to mine :-) I will try your recipe next time I make, as all recipes I tried from your site have been awesome! (we loved the sweet potato balls at our house!) I have a question though, have you ever tried to make lentil burgers with red lentils Emily? For some reason the red lentils seem easy to digest for me. I haven't tried yet, but need to experiment with it in burgers. I love all kinds of lentils though :-) Thanks for sharing the lovely burgers! Ana
    1. Reply Ana - I know a few people have tried with the red lentils and said that the burgers didn't hold together very well. You may need to up the chickpea flour if that's the case. And keep they cold. That seems to help too.
      1. Reply Thanks Emily! That's what I feared, that they would not hold together. Well, I will keep the red for daals and keep making my burgers with the green/brown lentils! Ana
  3. Reply These looks super good! Will have to try soon
    1. Reply Right on! Let me know how they turn out. :)
  4. Reply I'm going to make these for my co-op this weekend! Do you know around how many this recipe makes? I'm assuming I will at least double to share with 4 others (hoping to give 4 burgers each so 16 total).
    1. Reply it makes between 8-10 depending in how big you make the patties. you should be fine doubling it.
      1. Reply Great! Doubling should be perfect.
  5. Reply This is a blessing! I was going crazy trying to find a wheat free recipe. Thanks so much!
    1. Reply glad to be of help!
  6. Reply Cooking them right now. Didnt have any chickpea or flaxseed flour. So just added some cashews, quinoa,almonds,pepitas and sunflowers to the oats to make a flour of sorts!! Will let you if it works out.
    1. Reply How did it turn out?
  7. Reply Bless you. I'm doing an elimination diet for eczema and topical steroid withdrawal, and discovered a nightshade sensitivity. THANK YOU for having such a great variety of NS Free recipes. Where do I find chickpea flour for these?
    1. Reply Beth -- So glad you've been enjoying the recipes! With regard to the chickpea flour, I get it at the regular grocery store. You could also find it in a specialty market (sometimes called besan flour or garbonzo bean flour). And, if all else fails, you can order it online through something like Amazon. This is the brand we use: http://www.bobsredmill.com/garbanzo-bean-flour.html
      1. Reply Thanks! I'll check out Whole Foods this weekend to see if they have it. I was also surprised that you mentioned nightshade spices in store bought hummus. I didn't see anything on the ingredient label for Sabra. Am I missing something?
  8. Reply These were absolutely delicious, but they fell apart. Any tricks for binding them together so that they stay together a bit better while cooking and eating?

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