Vegan Lentil Burgers Recipes

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VEGAN LENTIL BURGERS



Vegan Lentil Burgers image

Got the recipe from theveggietable.com and wanted to post so I had it to hand and for others to share.

Provided by Bunny Erica

Categories     Lentil

Time 1h10m

Yield 8-10 burgers

Number Of Ingredients 10

1 cup dry lentils, well rinsed
2 1/2 cups water
1/2 teaspoon salt
1 tablespoon olive oil
1/2 medium onion, diced
1 carrot, diced
1 teaspoon pepper
1 tablespoon soy sauce
3/4 cup rolled oats, finely ground
3/4 cup breadcrumbs

Steps:

  • Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
  • Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
  • In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
  • While still warm form the mixture into patties, it will make 8-10 burgers.
  • Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

Nutrition Facts : Calories 176.4, Fat 3, SaturatedFat 0.5, Sodium 354.9, Carbohydrate 28.5, Fiber 9, Sugar 1.9, Protein 9

VEGAN LENTIL BURGERS



Vegan Lentil Burgers image

These burgers are packed with flavor, fiber and protein while still being low in fat. We love them grilled, but you can also pan-fry them: Heat 1 tablespoon grapeseed oil in a large nonstick skillet over medium-high heat and fry patties until well browned, about 2 minutes per side. (Remember: The extra oil will alter the calorie and fat totals.)

Provided by Food Network Kitchen

Time 2h10m

Yield 6 servings

Number Of Ingredients 15

3/4 cup brown lentils, rinsed, strained and picked through
1 3/4 cups plus 1 tablespoon low-sodium vegetable broth or water
2 teaspoons extra-virgin olive oil
1 large red onion, half finely chopped and half thinly sliced
Juice of 1/2 lemon
Kosher salt
8 ounces fresh baby spinach
2 large cloves garlic, minced
Freshly ground black pepper
1/2 teaspoon ground cumin
1 cup whole-wheat breadcrumbs
1/2 cup walnuts, toasted and finely chopped
Cooking spray
6 whole-grain vegan hamburger buns
Baby arugula, basil, roasted red bell peppers and spicy mustard, for serving, optional

Steps:

  • Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
  • Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
  • Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
  • Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

Nutrition Facts : Calories 560 calorie, Fat 14 grams, SaturatedFat 1.5 grams, Sodium 900 milligrams, Carbohydrate 90 grams, Fiber 21 grams, Protein 21 grams, Sugar 10 grams

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