Vegan Lentil Burger Recipe
(Makes approximately 14 vegan lentil burgers)
Ingredients:
Ingredients:- One 400 gram tin of Lentils
- One Cup of Wholegrain Brown Rice
- Six Cups Of Water
- Two Cups of Dried Breadcrumbs
- Two Egg Replacements – (Follow the directions on the packet)
- One Baby Carrot
- One Medium Brown Skinned Onion
- Two Medium Cloves of Garlic
- Half A Fresh Tomato
- Half a Cup of Fresh Celery
- Two Tablespoon of Extra Virgin Olive Oil
- One Massel Vegetable Stock Cube
- One Bowl of Water for rinsing hands
Method:
- Pour the Lentils into a colander to drain and rinse so the water becomes clear and put aside.
- Add one cup of Wholegrain Brown Rice to a pot and include six cups of water, cook on medium heat for 32 minutes until the water has reduced. Stir the rice until it has absorbed most of the water and it makes it hard to stir. Take the rice off the heat and place aside until it is cool to the touch.
- When the rice has cooled, add it to a large mixing bowl, include the following ingredients:
- One cup of dried breadcrumbs
- Two egg replacements
- One baby carrot grated on the big holes
- One medium brown skinned onion, remove outer skin and finely dice
- Half a fresh tomato, remove the seeds and dice the shell (the reason being is tomatoes are too wet and the mixture needs to be moist)
- Half a cup of fresh celery finely diced
- One Massel Vegetable Stock Cube – add this cube to a standard cup and pour boiling water and just cover the cube to dissolve it. Pour the liquid into the lentil mixture by covering the outer edge and working towards the middle.
- Spread the extra breadcrumbs on a board to coat the burgers.
- Another bowl of water required for rinsing your hands in between forming this mix into the final shape.
- Mix these ingredients together and start to form the burgers by hand to about half an inch thick and place on a surface where the final cup of breadcrumbs has been spread. Place all burgers to be fried on a plate.
- Refrigerate in its raw state for 30 minutes. This will further tantalise your taste buds when you fry it.
P.S. I’ve found using the vegetable stock cube and fresh vegetables together, it compliments the flavours and one without the other doesn’t work. It’s like a marriage made in heaven. I hope you enjoy my vegan lentil burger recipe!
Julie is our friend for almost 2 years and she is a big explorer as far as a cooking is concerned. She invites us (3) sometimes for a dinner and I cannot stress enough that it is a real invitation and not infamous Australian style B.Y.O.
Last time we had little nice hamburgers made out of lentils, boiled potatoes, steamed wedge and iceberg salad. It was nice, simple food which does not make you any digestive problems.
But because we all have different tongues, maybe some of us, me example would need more salt, mustard or pepper. Also some additional sauces, such as tomato sauce or tzatziki would make it. Apple sauce and herbs would make a wonder.
Thank you Viktorie for your comments on Lentil Burgers. As mentioned we all have different tastes when it comes to selecting the foods that we eat. Another sauce has come to mind it is sweet chilli which is considered to be mild but, for those of us who are not used to eating spicy foods, my suggestion is to pour a very small amount and place it on the side of the plate so, you have the control on how much to consume. I found this sweet chilli sauce to be delicious!
Next time you make this recipe add a tablespoon of natural crunchy (not sweet) peanut butter and the overall taste gives it a nutty flavor. Great that you enjoyed eating these Lentil Burgers.
I did it myself and it gad very good tasre, light food and crispy. It is great idea what to do with lentils.
Cool recepi.