Vibrant & Pure

Lentil Burgers

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These lentil burgers are so delicious and versatile, they have quickly become a staple in my home (my boyfriend begs me to make them every single week). So versatile, in fact, that these ‘burgers’ don’t have to be eaten like a burger at all. I often simply throw them in a salad or break them up into pieces mimicking a meatball of sorts. They’re a great form of plant based protein, and perfect for meal prep. Make ahead and store them in the fridge for lunches all week! 

Ingredients:

 

 

(Here, I served the burger on a sesame seed bun with dairy-free thousand island dressing, pickled radishes, lettuce, tomato, red onion, and avocado)

(here it is in a big bowl of goodness)

(crushed up into “meatballs”)

Directions:

Preheat oven to 375 degrees F. Next, prepare your chia or flax egg since it needs about 10 minutes to form. Mix 1 tbsp ground chia or flax with 3 tbsp water, mix together and let sit.

Cook lentils and the grain of your choice (rice/quinoa) according to their instructions. Once these are cooked, drain and set them aside to let cool.

In a food processor, process the lentils and black beans together. Once you have a uniform paste like consistency, add to a large bowl with your quinoa or rice along with the chopped walnuts, minced garlic, diced red onion, oat flour, flax egg, and all remaining spices. Mix everything together with your hands until you have a thick consistency that you will be able to form patties with. Let the concoction sit in the fridge for about 30 minutes to an hour to firm up.

Remove the mixture from the refrigerator and form into burger-like patties. You can make these however big or small you’d like. Place them onto a parchment lined baking sheet. Place the burgers into the oven. Check back in 13 minutes and flip the burgers. Cook for another 13 minutes and remove from the oven. Enjoy on your favorite salad or on a burger!

 

(oh so messy, but oh so good)

 

 

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