Foolproof Mega Lentil Burger

With many years of homemade veggie burger experimentation behind me, I can assure you that this recipe is indeed foolproof. If you're tired of mushy veggie burgers that fall apart, dry ones that taste like cardboard, or expensive store-bought ones with too many ingredients, then give this one a shot. You do need a food processor for this, but not much else.

So satisfying and nutritious, they're made with cooked lentils, brown rice, sweet potato, and onion; so it's basically an entire meal in veggie burger form! I topped mine with red pepper, red onion, cucumber, and vegan mayo, served on stacked romaine leaves, but use what you have! Anything goes with these guys. Make extra and freeze for later, they reheat well.

Foolproof Mega Lentil Burger

Renee Press

If you’re tired of mushy veggie burgers that fall apart, dry ones that taste like cardboard, or expensive store-bought ones with too many ingredients, then give this one a shot.

4.75 from 4 votes

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Dinner, Lunch

Cuisine American

Servings 6 servings

Calories 384 kcal

METHOD Oven

DIET Vegan

Ingredients

  

1x2x3x

• ▢ 1 cup of brown rice, cooked
• ▢ 1 ¾ cups of cooked lentils (brown, green or black; not orange/red)
• ▢ 1 medium onion, coarsely chopped
• ▢ 1 clove garlic
• ▢ 1 cup of sweet potato, chopped (skins on)
• ▢ ½ cup of walnuts, chopped
• ▢ ⅓ cup of ketchup (or tomato paste)
• ▢ 1 Tablespoon of dijon or yellow mustard
• ▢ 3 Tablespoons of flax meal
• ▢ 1 teaspoon of sea salt
• ▢ ¼ teaspoon of cayenne pepper or black pepper
• ▢ ¾-1 cup of coarse cornmeal (polenta), as needed

Instructions

 

• Ideally, pre-cook your rice and lentils and let cool. If you have some in fridge as leftovers, even better (the drier they are the better). If not, cook them up, remove from heat and set aside. Preheat oven to 450 degrees and lightly oil a baking sheet or line with parchment paper.
• In food processor combine onion, garlic, sweet potato and walnuts. Process until finely chopped and uniform consistency. Add cooked rice and lentils and process once more, scraping down the sides as needed. Transfer mixture to a large bowl and add ketchup or tomato paste, mustard, flax meal, salt, cayenne (or black pepper), and stir well.
• Add corn meal until mixture is thick and you're able to easily form a patty in your hands. Make small palm sized patties, think slider size. You can make them larger, but the smaller ones bake up a little better and have less risk of breaking apart.
• Place formed patties on baking sheet, evenly spaces apart so they have room to cook, and be flipped. Bake for 15-20 minutes, then carefully flip over. Return to oven and bake for an additional 15-20 minutes until both sides are evenly browned and they have a nice crisp coating.
• Serve on bread, bun, lettuce wrap of choice, or simply crumble over a salad. Top with your favorite burger fixings and save any for later. Enjoy!

Notes

• I top my burger with red pepper, red onion, cucumber, and vegan mayo, served on stacked romaine leaves, but use what you have!
• Make extra and freeze for later, they reheat well.

Nutrition

Calories: 384kcalCarbohydrates: 63gProtein: 13gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 2gSodium: 554mgPotassium: 584mgFiber: 10gSugar: 6gVitamin A: 3257IUVitamin C: 4mgCalcium: 57mgIron: 4mg

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