Vegan Lentil Burgers

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
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
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 158Calories from Fat 31

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 629 mg26.21%

Total Carbohydrates 24 g8%

Dietary Fiber 9 g36%

Sugars 4 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet