1 hr 15 mins
These come close to being vegan but really need the egg to bind them. Some extra tahini combined with cornstarch or arrowroot could maybe help bind it egg-free. I love lentils and concocted these when my last veggie burger venture went awry, my experiment came out better!
My Private Note
Units: US | Metric
- 1 cup lentils (to yield 2 cups cooked)
- 1/4 cup green onion, chopped (4-5 green onions, white and green parts)
- 2 egg whites (or 1 whole egg)
- 1/2 cup carrot, finely shredded (I use that pre-shredded kind)
- 1 tablespoon tahini
- 1 tablespoon nutritional yeast
- 1 teaspoon dried parsley (or 1 tablespoon fresh)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1 dash cayenne (a few shakes)
- 1/2 cup breadcrumbs (I use whole-wheat)
- 1/3 cup hulled raw sunflower seeds
- 1Rinse 1 cup of regular brown lentils, and cook in about 2-3 cups of boiling water for 30 minutes or until the lentils have softened, draining any excess water. Let them cool a bit.
- 2Put all of the ingredients except the breadcrumbs and sunflower seeds into a food processor and do a rough chop a few times until the mixture gels together, and a puree forms but there are still some whole lentils in there.
- 3Pour the mixture into a bowl and add the seeds and breadcrumbs until you can form patties with your hands. If the mixture is falling apart, refridgerate it for a while.
- 4Form about 4-6 patties by hand, then heat about 2 tablespoons of olive oil in a skillet on medium heat.
- 5Cook each patty about 6-7 minutes on each side or until golden brown.
Browse Our Top Lentil Recipes
Nutritional Facts for Simple Tasty Lentil Veggie Burgers
Serving Size: 1 (81 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 230.2
- Calories from Fat 82
- Total Fat 9.1 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 436.7 mg
- Total Carbohydrate 26.8 g
- Dietary Fiber 7.4 g
- Sugars 3.0 g
- Protein 12.7 g