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Awesome Lentil-Veggie Burgers!

These yummy burgers offer a depth of flavor without compromising your body! Healthy, gluten and egg free they are sure to inspire you to discover many magical ways to serve them.
Lentil Veggie Burgers

Perfect as a breakfast “meat”, at lunch with a side salad, or dinner served on a bed of wilted spinach. We have tried them all and are always delighted with the outcome. These are Sri’s favorite.

Makes 16 generously sized burgers.

Begin by preparing the lentils. As they are cooking you can prepare everything else. This times out nicely and makes overall preparation shorter.

Ingredients for preparing the lentils

  • cooked lentils1 cup lentils (small green lentils are the best and any type will do)
  • 1 bay leaf
  • 2 TBS. Madras curry powder
  • 1-2 TBS powedered vegetable broth
  • 2 plum tomatoes chopped
  • ½ medium carrot shredded
  • 2.5 cups water for the lentils

Place all ingredients into a pot and heat over high heat until boiling.  Reduce to simmer, cover and cook for about 40 minutes until water is fully absorbed and lentils are soft. (see the photo) Check periodically as you may need to add more water based upon the actual cooking temperature.  Be careful to avoid letting the lentils “boil dry”.

Ingredients for making the burgers

  • 2 cups TVP (texturized vegetable protein) crumbles
  • 2.5 cups room temperature water for rehydrating the TVP
  • 1 cup cooked lentils, (see above)
  • ½ pack of Fresh tofu, smashed…(optional)
  • 8 fresh porcini or crimini or shitake mushrooms or mix…cut into small slices
  • 1 Roma tomato minced
  • 1 medium red sweet pepper…chopped into small pieces
  • 2 small or 1 medium carrot…shredded
  • 6-8 large pieces of broccoli…cut into very small pieces
  • 1 TBS garlic infused olive oil…if not garlic infused olive oil then add 1 clove of minced garlic
  • 2 TBS nutritional yeast flakes
  • 1 TBS vegetarian broth
  • 1 tsp. coarse ground sea salt
  • 1-2 TBS soy sauce or Braggs liquid aminos, (amount based upon personal preference)
  • 2 TBS soymilk or almond milk
  • ½ cup rice, potato or tapioca flour…more may be needed

Instructions:

  1. Place the TVP and the water into a small bowl and let stand for 20 minutes.  The water will fully absorb.
  2. While the TVP is hydrating prepare all the vegetables as shown in the photos and be sure to cut into very small pieces as shown. veggie burger ingredients
  3. Cut the mushrooms and add to the hydrated TVP along with 1 chopped Roma Tomato.  Stir all together and transfer to a larger bowl.
  4. Add all of the remaining ingredients, with the exception of the milk and flour, and mix by hand until everything is blended.
  5. Add the milk and then start adding flour until the mixture sticks easily.  Note that this will not stick like traditional “beef”.  You simply need it to hold together to form a patty and the mixture will find its balance on the heated griddle.
  6. These are best made on a flat non-stick griddle. You can place a small amount of coconut oil on the griddle however this is more for flavor than necessity. Preheat the griddle to 350 degrees and then place the patties on the griddle.
  7. Allow the patties to cook until they are DRY on the side facing you prior to flipping them.  The photo shows two “flipped” burgers on the right and several that are still too “wet” to flip on the left.  You will easily see this as you cook them and it is important to be patient.
  8. cook veggie burger

Garnish and serve in your favorite manner!  Be sure to make plenty as these are light and delicious and most likely people will want to enjoy more than one!

 

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