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.
1 ¾cupsof cooked lentils (brown, green or black; not orange/red)
1mediumonion, coarsely chopped
1 clove garlic
1cupof sweet potato, chopped (skins on)
½cupof walnuts, chopped
⅓cupof ketchup (or tomato paste)
1Tablespoonof dijon or yellow mustard
3Tablespoonsof flax meal
1teaspoonof sea salt
¼teaspoonof cayenne pepper or black pepper
¾-1cupof coarse cornmeal (polenta), as needed
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!
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.
Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com