THE HEALTHY HAG

I COOK … I EAT … I SHARE.

Easy Vegan Lentil “Burgers” March 30, 2010

And so the love affair with lentils continues.  I wanted something to compliment my other half’s MEAT night BBQ, seeing as it was an even 50/50 split for the veggies and the carnivores.  I’ve made a bunch of meatless burgers (or patties if you’re offended by that term), and it’s always a challenge to get them to stay in one piece and not crumble apart.  Well my dears, this worked beautifully!  I just modified a few of the usual methods/ingredients, and what resulted was a hearty, tasty and totally vegan lentil burg that I’ve been enjoying for 2 days now (yes, made a HUGE batch).  Anyhoodle, give these ones a go, and serve ’em with your FAVE sauces … and say HELLO to BBQ season!!!

 

INGREDIENTS:

 

 

1 cup dry red lentils
1 cup water
1 cup stock
½ tsp salt
1 Tbsp olive oil
1 small onion, diced
2 garlic gloves, minced
1 medium carrot or zucchini, diced
3 tbsp tomato sauce
½ tsp pepper
1 tsp curry OR chili powder (or any other spice you’d like)

Meal: ¾ cup bread crumbs OR rolled oats OR ground almonds mixed with nutritional yeast – finely ground

extra meal (about 2-3 tbsp)

 

DIRECTIONS:

 

 

1) Sauté the onion, garlic and zucchini (or carrots) in oil until soft, about 5 minutes.

2) Place the lentils, stock, water, tomato sauce, spices and salt in with onion/garlic, bring to a boil, lower heat, cover, and simmer for about 30-45 minutes, until water is nearly gone and lentils are very soft.

3) Stir in additional salt and pepper (per taste) and allow lentil mixture to cool (about 30 min) then mix in the ground “meal” of your choice.

4) Place additional “meal” in a small dish; form lentil mixture into “burgers” and coat with crumbs on all sides.

5) Cook and serve with zesty sauce (I used a delish vegan hemp mayonnaise by BFF made for me) Cooking options:
(A) In a frying pan, heat a bit of oil (do not use olive oil), place burgers on top and fry until brown (about 2 minutes per side).
(B) In a 400ºF oven, bake the burgers on a greased baking sheet until light brown (about 15 minutes total), flipping once mid-way through.

 

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Note – these store really well for up to a week!

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7 Responses to “Easy Vegan Lentil “Burgers””

  1. Meredith Says:

    hiya, I want to try these but your last line of ingredients is written confusingly. Aside from the tsp of curry or spice of choice, what exactly is the measurements beyond this of breadcrumbs or oats, etc? It’s just not that clear and I’m wondering what you mean. In the method you write to add in bread crumbs AND oats, but it seemed like it wasn’t necessary to have both?
    please clear up if you can, cheers!

  2. healthyhag Says:

    Thanks for the note Meredith. It was a formatting issue, so I re-wrote the line, and it should make more sense now (also changed a few words to make it easier to understand). Hope that helps and you’re able to give it a go.

    I appreciate you coming to my site! Sorry I haven’t updated it in a while – I do plan on getting back into the swing of things soon.

  3. Meredith Says:

    mmmmmm, just wanted to pop back by to say YUMMO! My hubby & I just finished our lentils burgers for dinner and they were scrumptious. I can’t wait to consume the rest of the big batch this recipe made. 🙂
    And though I’m vego, my partner is not, and yet was still VERY pleased with this recipe. You’ve passed the male-carnivore test with this. ))
    For spice I used cayenne and mild-paprika. turned out wonderfully. thanks

  4. neiseluv Says:

    I would really like to try making these for dinner tonight and have a question… do I soak the lentils ahead of time? This will be my first time cooking with lentils. I am a little nervous! TIA! 🙂

  5. neiseluv Says:

    Hello again! After soaking the lentils 12 hours, I dove in and made these for dinner yesterday. This was only the second time having lentil burgers and these were much, much better than the other. My omni husband loved these! I used 1/4 tsp chili powder, 3/4 tsp paprika & <1/4 tsp cayenne for seasoning. DH isn't into spicy. I did run into a little trouble with the cooking times & oven temps differing and unfortunately, they did not stick together as I would have liked. I baked them so I think next time I'll try frying them. And boy oh boy will there be a next time! Thanks for this amazing recipe!

  6. neiseluv Says:

    Also, DH enjoyed these with Sweet Baby Ray’s BBQ sauce and I with a jalapeno ketchup called Ketchapeño. YUM. 🙂


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