A little vegan inspiration. Easy, tasty and delicious. In a few minutes you’ll make these burgers that can be served with salad or like a traditional hamburger with buns, lettuce, sliced tomatoes, avocado, mayo, onions, pickles, ketchup and much more. The possibilities for flavor combinations are endless.
Let your imagination run.
INGREDIENTS
- 1 cup cooked lentils, drained
- 2 garlic cloves, crushed
- 1 small onion, finely chopped or grated
- parsley and chives, to taste
- 2 TBS leek, chopped
- 1/4 cup chickpea flour or any other gluten-free flour
- 1/4 cup tapioca flour
- 1 TBS cornmeal
- 2 TBS Nutritional Yeast (optional)
- 1 tsp smoked paprika, flakes (optional)
- salt and pepper, to taste
DIRECTIONS
Drain well the lentils and put them in a mixing bowl. With a fork mash them together. Combine onion, garlic, leek, parsley and chives. Mix well and adjust salt and pepper as per your taste. Add smoked paprika and Nutritional Yeast, if using.
Add chickpea, tapioca flour and cornmeal and mix to combine. Mix well until mixture easily comes together. The final ideal consistency is when the mixture doesn’t stick to your hands anymore. If it’s still sticking, add a little more cornmeal. Taste and adjust salt and spices.
Shape into thick burger patties by hand in any size you want. The patties can be made ahead and kept refrigerated or shaped and frozen. Line a baking sheet with parchment paper and place the burgers.
Bake them at preheated oven for 15 minutes. Flip and bake for 12 to 15 more minutes, until nicely browned. Don't take them off the parchment paper until they have cooled for a few minutes. They may break apart.
They taste great served immediately but they're also excellent at room temperature. Serve these delicious burguers with a side salad and a dipping sauce and you have one delicious wholesome meal.
If you want to make a double batch and freeze them, simply individually wrap and place in freezer. They sould keep frozen for about a month, and when you get that craving for burguers you just throw it on a nonstick skillet with a little bit of oil. Can't be easier..
The best part is doubling the recipe takes hardly any extra time and then you have a stocked fridge for quick meals and lunches. You can also freeze the leftovers.
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