Red Lentil Veggie Burger Patties – Healthy, Vegan and Delicious!. Whisk yogurt, lemon juice, and the remaining parsley and cilantro together in a small bowl. Put each burger into a lettuce leaf and top with a dollop of yogurt sauce. This easy Lentil Burgers recipe creates a vegan, gluten-free, plant-based burger that's a high-protein alternative for vegetarian dinner.
Use easy-to-follow instructions to make these gluten free burgers with no breadcrumbs today. Classic Lentil Burgers- made with wholesome ingredients, these veggie burgers have a classic flavor that pairs well with any toppings. These can be made gluten-free by using GF breadcrumbs.. You can cook Red Lentil Veggie Burger Patties – Healthy, Vegan and Delicious! using 11 ingredients and 10 steps. Here is how you cook that.
Ingredients of Red Lentil Veggie Burger Patties – Healthy, Vegan and Delicious!
- It’s 1 cup of red lentils (small, a deep coral color).
- You need 1/2 cup of red quinoa.
- You need 1/3 cup of cooked brown rice, optional.
- It’s 1 of small purple onion.
- Prepare 4 clove of garlic.
- It’s 1/2 bunch of parsley, leaves only.
- It’s 1 1/2 tbsp of olive oil.
- Prepare 2 tbsp of almond butter, optional.
- Prepare 1 tbsp of raw tahini (sesame seed butter), optional.
- It’s 1 of salt and pepper to taste.
- Prepare 1 of vegetable oil for frying.
The vegan lentil loaf is hearty, delicious. Cookie would have given her left paw for one of these veggie burgers last night. These are the second veggie burgers to make it to the blog. Their incredibly popular black bean and sweet potato burger predecessor is tough to beat.
Red Lentil Veggie Burger Patties – Healthy, Vegan and Delicious! step by step
- The day before: Rinse lentils well, place in a bowl or jar, cover with water to twice the height of the lentils and leave to soak for 12-24 hours. In a pinch: boil a pot of water, remove from heat and add lentils. Soak for 30-45 mins and continue with recipe..
- Note about optional ingredients: The rice makes the patties slightly fluffier, the nut and seed butters make them moist and add nutrition..
- Prepare rice and quinoa. I like to make a large amount for a meal the day before and put aside enough for the patties..
- Quinoa: Rinse well and leave to soak (optional) for 30 mins up to 4 hours. Drain, place in small pot with 1 cup of water. Bring to a boil, turn down heat, cover and leave to simmer for 15 mins. Fluff with a fork and leave uncovered for another 5 mins..
- Rice: Rinse well. Place in pot with 3 times the amount of water (for example, 1.5 c water for 1/2 c of rice). Bring to a boil, turn down heat to very low and leave covered to simmer for 45 mins. Remove from heat and leave covered another 5 mins..
- Drain lentils. Place them in food processor (or bowl for stick blender) with onion, garlic, parsley, olive oil, almond butter, sesame butter and seasoning. Blend until mixture becomes a pasty batter. You can stop a little sooner for more texture..
- Add rice and quinoa to the mixture and check seasoning. Frying makes the patties bland, so the seasoning should taste a little too strong..
- Heat oil in skillet. Spoon out or shape patties with your hands and gently place in oil. Fry both sides until lightly browned, about 3 mins per side..
- Yields 8 burger-style patties or 12-16 smaller patties..
- I have successfully frozen the mix, thawed it in the fridge overnight and prepared patties from it..
I can't say that these would win in a veggie burger competition, as they were more difficult to shape (probably because I over-processed the beans) and aren't. A great-tasting veggie burger is more healthy when you use your own wholesome ingredients. Try one of these tasty recipes. Veggie burgers can be made with chickpeas, black beans, white beans, potatoes, lentils, and pretty much any other vegetable that can be m. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the.