Easy Vegan Lentil Burger Food

VEGAN LENTIL BURGERS

Steps:

• Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
• Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

EASY VEGAN LENTIL BURGER RECIPE

Steps:

• Cook quinoa according to package instructions. Set aside.
• Heat olive oil in 12-inch non-stick frying pan or skillet over medium heat.
• Add shallot and garlic. Cook, stirring often, for 5 minutes.
• Stir in mushrooms and cook, stirring occasionally, for 5 minutes or until mushrooms have released some of their moisture.
• Add spinach and cook for 1 to 2 minutes, stirring every so often, until spinach has wilted. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Transfer to a plate and set aside to let cool for 5 minutes or so.
• Meanwhile, in small bowl, mix flaxseed meal with water and let sit for 5 minutes.
• Add lentils to processor, along with cumin, smoked paprika, cayenne pepper, oats, walnuts, mushroom/spinach mixture, flax/water mixture, remaining 1 teaspoon of salt and remaining 1/2 teaspoon of black pepper. Process until the mixture comes together. Don't overmix; you want a little texture.
• Add cooked quinoa and process until just combined (again, don't overmix).
• Once done, you can transfer the mixture to a bowl. Form into patties (about a standard sized ice cream scoop and a half or about 6 tablespoons per burger) and place onto a wax paper-lined baking sheet. Note: I like to get the quantity I need and roll around in my hands to form a ball and then press down to form patties. Freeze for 15 minutes.
• Wipe out the pan or skillet you used to cook the mushrooms and spinach in, then spray with cooking spray (or grease with cooking oil) and set over medium heat.
• Once hot, place three burgers in the pan (cook them in batches, replacing the oil in the pan, as necessary, between batches) and cook for 3 minutes per side or until heated through.
• Serve the lentil burgers on hamburger buns with your favourite burger toppings. Enjoy!

VEGAN LENTIL BURGERS

Steps:

• Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
• Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
• In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
• While still warm form the mixture into patties, it will make 8-10 burgers.
• Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.