4 Servings
30 Minutes
Allergens
Vegan Easy 6-Ingredient Lentil Burgers are the ultimate high-protein, plant-based burgers. Kid-friendly using affordable ingredients. Foolproof recipe. Oil-free option and gluten-free.
Pre-heat the oven to 400 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper or a silicone mat.
Soak the lentils in enough water to cover by about two inches for two hours. Rinse and drain thoroughly.
Add the drained lentils, garlic, shallot, carrot, tomato paste, cilantro, salt, and black pepper to a food processor. Pulse until the ingredients are well combined and the mixture holds together, scraping the sides of the canister as needed.
Scoop out 1/4 cup of the mixture at a time. Shape into patties, about 1/2 inch thick.
Option one- Bake: Bake the patties for 10 minutes. Flip them over and bake for about 10 minutes more, or until crispy on both sides.
Option two – Pan-Fry: Heat enough oil in a large nonstick skillet to reach about halfway up the sides of the patties. Cook the patties for about four minutes on each side, or until golden and crispy. (You may need to do this in batches so as not to overcrowd the skillet.) Transfer to a paper towel-lined plate to drain any excess oil.
Serve with a bun and desired toppings; a side salad; or oven roasted potatoes.
Notes:
To ensure that the red lentils cook fully, soak them for at least two hours before using. Pan-fry the patties in enough oil to reach halfway up the sides.
This recipe originally appeared on Cooking For Peanuts.
I made these burgers because I wanted to add more fiber to my family’s diet.
I’m scared of lentils, to be honest, and I was very skeptical of this recipe.
But I made them anyway and I am so glad I did!
They turned out amazing (I fried them) and served them just like falafel balls.
They were devoured by the whole family BH.