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This is by far my most favourite lentil burger recipe, it is adapted from a fabulous blog called 101 Cookbooks. Lentils are one of those tricky things to use in the kitchen, I often used to find myself caught short wanting to use them but I’d forgotten to soak them first. My solution is to soak all the lentils, when I get them and then portion them off in jars or bags and store them in the freezer  then they’re ready to use at a moments notice and they cook quickly too. You can read up about the importance of soaking legumes and grains here. Now for the basic lentil burger recipe.

4 cups soaked and sprouted Organic Brown Lentils, cooked.
3 Organic Eggs
1/8 cup ground Flax
1 onion finely chopped
1 medium carrot grated
2 cloves garlic finely minced
1T coconut oil plus extra for baking or frying

-1/2 cup chopped olives, 2T chopped fresh basil.
-1/2 cup Sundried tomatoes finely chopped with 2T chopped fresh herbs.
-1t each dried, ground cumin, coriander and turmeric with 3T fresh coriander, chopped.
-1/2 cup finely chopped green beans, 1/2 cup finely shredded spinach or kale, 2T chopped chives.
– 1 cup left over roasted veg (courgettes, butternut, peppers, onions) finely chopped with 2T mixed fresh herbs finely chopped.

-Chop onions and garlic  and grate carrot.
-Blend lentils, eggs, flax and 1T coconut oil together until 70% smooth, there can still be some whole lentils in there.
-Stir in onions, garlic and carrot along with the flavour variation of your choice, mix well.
-Let the mixture sit for a few minutes to firm up.
-Shape your burgers into 8cm diameter rounds about 3 cm thick.
-If you are frying your burgers, get your pan nice and hot, add a liberal amount of coconut oil and add your burgers, cook for about 8 minutes on each side, turn the heat down if they’re browning too quickly.
-To bake the burgers heat your oven to 190°C and put your oven tray in to heat up too. Once hot, remove oven tray, add coconut oil and place burgers. Bake for 20 minutes.
-The yummiest way to serve these is to forgo the bun and make the burger the bun. I cant take any credit, this genius courtesy of Heidi of 101 Cookbooks. Split the Lentil burger in half and fill with burger toppings like cheese, tomato relish, avocado, sauerkraut, greens, mayonnaise, these burgers are sturdy enough to pick up and eat with their fillings too.


About Carol

I love excellent food. I love creating it. I love eating it. I love looking at it. I love reading about it. I love searching for it. I love growing it. And I love sharing it with you and your family. Read more

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