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.
With rolled oats…
…that get miraculously pulverized into oat 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.)
45 minPrep Time
10 minCook Time
55 minTotal Time
- 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
- 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.
- Sauté the onion and carrot in oil until soft, about 5 minutes.
- Mix the lentils, onions, carrots, pepper, and tamari in the large bowl.
- Add in the ground oats, flax meal, and chickpea flour and mix to combine.
- Form the lentil mixture into patties. Reserve what you want to make, and place rest on a baking sheet and transfer to freezer.
- In a frying pan, heat a bit of canola or safflower oil, place a burger on top, and fry until brown, 1-2 minutes.
- Repeat on other side and serve atop your favorite bun or bed of lettuce.
Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.