Lentil Burger
Servings: 5 Patties
Calories: 285kcal
Everyone needs a vegan lentil burger recipe in their life! It’s healthy, full of fiber, high in healthy plant-based protein, and yes, full of umami.
Print Recipe
Ingredients
Lentil Burger Patty
- 1 cup red lentils split
- 1 cup onion yellow, diced
- 2 Tbsp olive oil extra virgin
- ½ tsp salt kosher
- 1 Tbsp chili powder
- 1 tsp poultry seasoning
- ¼ tsp allspice ground
- 1 tsp oregano dried
- 1 tsp cumin ground
- 1 Tbsp tomato paste
- 1 Tbsp black vinegar
- ½ cup vegetable stock
- ¼ cup soy sauce
- ¼ cup garbanzo bean flour
- 1 cup panko bread crumbs
- 2 Tbsp olive oil extra virgin, for cooking the patties
Aioli
- 1 cup classic vegan mayo see recipe
- ½ lemon zested
- ½ lemon juiced
- 2 garlic cloves
- salt kosher
- 1 Tbsp olive oil extra virgin
Garnish
- hamburger buns see recipe
- shredded lettuce
- sliced tomatoes
Instructions
How to make a Lentil Burger patty
- Rinse lentils under cold water.
- Bring a pot of water to a boil, add the rinsed lentils, cooking for 6 minutes. Drain and rinse the lentils under cold water. Set aside to continue draining.
- Sauté the diced onions with the extra virgin olive oil for five minutes over medium-low heat. We are looking for translucent in color and tender with hints of a sweet aroma.
- Chili powder, cumin, oregano, granulated garlic, kosher salt, poultry seasoning, and allspice are added to the onions. Cooking the spices for 2 minutes will release the essential oil, creating a deep robust flavor.
- Add the tomato paste and the black vinegar. Cook for additional 2 minutes, and continue to stir the spice mixture.
- Add the lentils and the water. Cook for 10 minutes, over medium heat. The lentil liquid should be reduced, and the lentils should have some texture to them.
- Place the lentils in a heat-proof container, stir and place in the refrigerator to cool.
- Add the panko bread crumbs and the garbanzos bean flour to the cool lentils. Gently sit to incorporate.
- Using an ice cream scoop, portion the lentil burger mixture into 5-ounce balls. Place in the refrigerator to hydrate for 5 minutes.
- Heat a heavy sauté pan over medium-high heat, and add extra virgin olive oil. Form the lentil ball into thick patties, and place in the hot pan. Cook until a deep mahogany color is reached. Flip the patty and place in the oven preheated to 425 degrees cooking for 12 minutes.
How to make Aioli
- Combine the classic vegan mayo with lemon zest, lemon juice, and grated garlic.
- Forward citrus floral notes from the lemon zest should be at the forefront of the aioli, while the lemon juice brings a vibrant clean hint of acid. Grated garlic contributes a punch of sharp earthiness. The classic vegan mayo is what tempers the bold flavors and joins all of them together.
Building the Lentil Burger
- It all starts with toasting the bun and making sure it's nice and hot.
- Spread a generous layer of aioli on both sides of the bun. Place the lentil patty down first followed by thinly sliced tomatoes. Top with shredded lettuce.
- Of course you can go go crazy and add sliced avocado or caramelized onions. Its all up to you.
Notes
Nutritional values are an estimate.
Nutrition
Serving: 5Ounces | Calories: 285kcal | Carbohydrates: 41g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1123mg | Potassium: 589mg | Fiber: 14g | Sugar: 5g | Vitamin A: 616IU | Vitamin C: 11mg | Calcium: 81mg | Iron: 5mg