Lentil Veggie Burger Recipe

Yummy family-tested lentil burger, substantial & satisfying

Lentil veggie burger recipe from Naturally Vegetarian Recipes. We've tweaked it (no eggs), but the basics are the same - lentils, sunflower seeds, oats, nutritional yeast.

Total Prep & Cook Time: 90 Minutes

8 Servings

Nutrition Data, 54g Serving (burger 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

Printable Recipe: Click the print button in your browser to print the recipe

Ingredients:

• 1 cup brown lentils
• 2 cups water
• 1 bay leaf
• Optional: 1 unsalted vegan veggie bouillon cube
• Optional: 1 bay leaf
• 1 Tbsp cooking oil
• 1/2 cup onion, chopped fine
• 2 cloves minced garlic
• 1 Tbsp minced fresh ginger OR 1 tsp dried ginger
• Optional: 1/4 cup shredded carrot or finely chopped red bell pepper.
• 1 tsp cumin
• 1 tsp paprika
• 1/8 tsp cayenne

• Fresh gr black pepper to taste
• 1 tsp salt OR 1 Tbsp soy sauce OR Braggs liquid aminos
• 1/2 cup toasted sunflower seeds
• 1/2 cup quick oats OR quinoa flakes
• 1/2 cup firm bread crumbs from a stale crust of bread
• 1/2 cup nutritional yeast flakes
• 1/4 cup minced fresh basil or parsley

Directions:

1. Soak lentils in hot water for 2 hours
2. Drain and rinse lentils
3. Place drained lentils in a 4 quart pot with 2 cups of water, plus optional veggie cube or bay leaf
4. Bring to a boil, then simmer covered for 1 hour OR pressure cook for 3 minutes at high pressure

5. Remove lid and turn heat up to medium, stirring occasionally, until remaining liquid has been absorbed. Mash lentils with a potato masher, stick blender or fork
6. While the lentils are cooking, place the sunflower seeds in a large shallow pan. Toast in a 275 degree oven for 1/2 an hour stirring once or twice until golden brown
7. Chop onions, garlic, and ginger plus any optional veggies
8. Sauté onion, garlic & ginger with oil in a frying pan until onion is soft, about 5 minutes. Add spices, stir for another 2 minutes, and remove from heat
9. Grind toasted sunflower seeds to a coarse meal in a food processor or spice grinder, leaving some large chunks
10. Place oats, sunflower seeds, mashed lentils, veggies, spices and salt in a large mixing bowl
11. Add nutritional yeast, along with minced basil or parley
12. Stir together with your hands to make a stiff mixture. If it seems not quite stiff, add a little more oats and-or dry bread crumbs
13. Let stand for 1/2 hour to allow the oats to absorb moisture and bind the mixture together
14. 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 nice and crispy brown

Cooking Tips:

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

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 and added some options - because we like to play with our food! Feel free to do the same.

If you add the optional shredded carrot or chopped red pepper, that will also add more moisture. You may need to increase the oats and bread crumbs to compensate.

Thanks to Naturally Vegetarian Recipes for their excellent veggie burger recipe!

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