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Vegan Lentil Burgers

pastryparrot1's picture
These patties are super nutritious and loaded in flavor. You can go ahead and serve them as a sandwich if you would like. I served them topped with Bolivian salsa – llajwa – and a salad. Whatever you decide, I think you will love them.
Ingredients
  Lentil 8 Ounce, boiled
  Bread crumbs 1⁄4 Cup (4 tbs)
  Carrot 1 Medium, grated
  Raw beet 1 Small, grated
  Garlic 2 Clove (10 gm), minced
  Parsley 2 Tablespoon, chopped
  Cilantro 2 Tablespoon, chopped
  Scallion 2 Medium, chopped
  Lemon peel 1 Teaspoon
  Lime juice 1 Tablespoon
  Cumin 1 Teaspoon
  Black pepper 2 Teaspoon
  Olive oil 2 Tablespoon
  Regular salt 3 Teaspoon, divided (2- PATTIES; 1- LLAJWA)
  Roma tomato 4 Small, peeled (FOR LLAJWA)
  Jalapeno pepper 1 Large, seeded, membrane removed (locoto, jalapeno or Serrano , FOR LLAJWA)
  Cilantro sprigs/Parsley/ mint 5 Medium (FOR LLAJWA)
Directions

GETTING READY
1. In a food processor place 2/3 of the cooked lentils and puree.
2. Place it in a bowl with all of the other ingredients – except the olive oil. Mix well.
3. Make 10 patties and refrigerate them for about 30 minutes.
4. LLAJWA: In a food processor put all ingredients and process until smooth but not liquid (Use as a topping for your burger or as a salsa with some bread and butter).

MAKING
5. Heat a skillet with the olive oil.
6. Fry the patties, at medium heat, until browned for about 5 minutes.
7. Flip and cook for another 5 minutes or until the other side browns as well.

SERVING
8. In as serving plate, serve the patties in a sandwich or with a salad. It can be topped it with llajwa – Bolivian salsa or any other topping of choice.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
10

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Average: 3.7 (2 votes)