Vegan Lentil Burgers are packed full of protein and a hefty serving of vegetables. Perfect to freeze and reheat for meals on-the-go!
It’s so fun to bring back a classic recipe that’s been on ‘the blurbs’ for almost FOUR years! Can you believe it’s almost been that long that I’ve had this little (big) hobby?! Crazy.
These vegan lentil burgers are packed with clean and healthy ingredients and the perfect vegan substitute to a burger. Now don’t get my wrong, I love a good juicy burger, but sometimes you just want a healthier option with some clean fuel that you can eat on a salad or between hamburger buns. I also love to make a batch of these in my Sunday food prep to have handy in the fridge for quick lunches throughout the week.
The lentils provide a crispy texture on the outside while the vegetables and chickpea flour allow the burger to be tender in the middle. Just how any good burger should be.
- 2 cups lentils (cooked)
- ½ c rolled oats
- ¾ c chickpea flour
- ½ cup carrots shredded
- ½ c jicama shredded
- 2 flax eggs (2 tbsp flax, 6 tbsp. water) – Can use 2 eggs to make non-vegan
- 1 tsp. paprika
- 1 tsp. chili powder
- ½ tsp. garlic powder
- Cook lentils- 1 cup dry lentils, 2 cups water.
- Bring to boil on medium-high, reduce to simmer.
- Cook 15-40 minutes until desired tenderness.
- Combine all ingredients in large bowl.
- Mix Together.
- Divide into 4-5 sections, depending on desired serving size.
- Form into patty's.
- Spray a pan with organic non-stick olive oil cooking spray.
- Cook patty's on medium-low heat until sides are brown. About 5 minutes each side.