Description
How to make crispy lentil veggie burger patties with hearty vegetables and aromatic spices that satisfy like meat but pack more nutrition.
Ingredients
Scale
Base Ingredients
- 1 cup green lentils, dried
- 2 cups vegetable broth
- 1/2 cup rolled oats
- 1/4 cup ground flaxseed
- 2 large eggs, beaten
Vegetable Mix
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 large carrot, grated
- 1/2 red bell pepper, finely chopped
- 1/2 cup mushrooms, finely chopped
Seasonings
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Cook Lentils: Rinse lentils and simmer in vegetable broth for 20-25 minutes until tender but not mushy. They should hold their shape when you press gently with a fork.
- Sauté Vegetables: Heat olive oil in large skillet and cook onion, garlic, carrot, bell pepper, and mushrooms for 8-10 minutes until softened and fragrant. Let cool slightly.
- Pulse Mixture: In food processor, pulse half the lentils with oats and flaxseed until roughly chopped. Don’t over-process – you want texture, not paste.
- Combine Everything: Mix processed lentil mixture with remaining whole lentils, sautéed vegetables, beaten eggs, and all seasonings until just combined. Mixture should hold together when squeezed.
- Form Patties: With wet hands, shape mixture into 6 patties about 3/4-inch thick. Place on parchment-lined plate and refrigerate for 15 minutes to firm up.
- Cook Patties: Heat oil in large skillet over medium heat. Cook patties 4-5 minutes per side until golden brown and crispy. Don’t flip too early or they’ll break.
Notes
- Don’t over-process the lentils or patties will be mushy instead of textured.
- Refrigerate formed patties for at least 15 minutes before cooking to prevent breaking.
- Store cooked patties in airtight container in refrigerator for up to 4 days.
- Freeze uncooked or cooked patties for up to 3 months wrapped individually.
- Add extra oats if mixture seems too wet to hold together properly.
- Let vegetables cool completely before mixing to prevent eggs from cooking.
Allergy Information: Eggs, Gluten
Nutrition
- Calories: 285 calories
- Fat: 8g
- Carbohydrates: 38g
- Protein: 16g