LENTIL BURGER PATTIES

LENTIL BURGER PATTIES

Category

This week, I packed lentil burgers to take on the road with me. I added caramelized shallots, smoked cashew cheese, arugula, spinach, and tomato on an Ezekiel bun.

Lentil Burger Patty Recipe
Prep Time35 minsCook Time30 minsTotal Time1 hr 6 mins
dry goods
 1 ½ cups lentils
 1 tbsp flaxseed meal
 1 cup oats
water
 2 cups + 3 tbps of spring water
produce
 2 portabella mushrooms, chopped
 1 small onion
 3 garlic cloves
seasoning
 1 tbsp tamari
 1 tsp smoked paprika
 1 tsp cajun seasoning
 1 tsp chipotle seasoning
 ½ tsp cayenne pepper
 ½ tsp salt
bbq spice mix for lentils
 ¼ cup unsulfured blackstrap molasses
 ¼ cup date sugar
 ¼ cup smoked paprika
 ½ tbsp cayenne pepper
 ½ tbsp salt
 ½ tbsp chili powder
 ½ tbsp garlic powder
 ½ tbsp onion powder
1

Combine flax meal and water into a small bowl and stir. Set aside.

2

In a saucepan, heat grapeseed oil and onions. Cook for 3-5 minutes until semi translucent. Add garlic and cook for two minutes. Add salt and pepper and cook for another two minutes. Remove from heat and place into a food processor.

3

in that same saucepan add the chopped mushrooms. Cook for seven- eight minutes or until juices have evaporated.

4

Cook for another minute and paprika, cajun seasoning, chipotle seasoning, salt, pepper, and tamari. Cook for 1-2 more minutes or until aromatic. Remove from heat and add to food processor.

5

In the same saucepan, add lentils, two cups of spring water, and bbq spice mix seasoning

6

Bring to a boil then reduce heat, cover, and let simmer until tender, 20 minutes. Drain excess liquid from lentils and transfer to a food processor.

7

Transfer the lentils to the food processor with the garlic and onion mixture, oats, and flax egg. Pulse until chunky.

8

Transfer the lentil mixture to the bowl with the mushrooms. Mix well, using your hands if needed, then shape into 5 patties. Place on a baking sheet and cover with plastic wrap, then freeze for 20 minutes.

9

Remove the patties from freezer. In a large saucepan, heat the remaining tablespoon of grapeseed oil over medium heat. Once the oil begins to shimmer, add 2-3 patties, careful not to overcrowd the pan. Cook for 5 minutes, then flip and cook for 5 minutes on other side. Repeat with the remaining patties.

(I placed them in the oven on 400 for about 15 minutes to make sure that they cooked all the way through after cooking them on the stovetop.)

10

Make your burgers!

Topping ideas: 
fried shallots, arugula, spinach, bbq sauce, carrots, tomato, arugula, roasted red peppers, smoked cashew cheese

Pair with either a: buckwheat bun or Ezekiel Bun

Ingredients

dry goods
 1 ½ cups lentils
 1 tbsp flaxseed meal
 1 cup oats
water
 2 cups + 3 tbps of spring water
produce
 2 portabella mushrooms, chopped
 1 small onion
 3 garlic cloves
seasoning
 1 tbsp tamari
 1 tsp smoked paprika
 1 tsp cajun seasoning
 1 tsp chipotle seasoning
 ½ tsp cayenne pepper
 ½ tsp salt
bbq spice mix for lentils
 ¼ cup unsulfured blackstrap molasses
 ¼ cup date sugar
 ¼ cup smoked paprika
 ½ tbsp cayenne pepper
 ½ tbsp salt
 ½ tbsp chili powder
 ½ tbsp garlic powder
 ½ tbsp onion powder

Directions

1

Combine flax meal and water into a small bowl and stir. Set aside.

2

In a saucepan, heat grapeseed oil and onions. Cook for 3-5 minutes until semi translucent. Add garlic and cook for two minutes. Add salt and pepper and cook for another two minutes. Remove from heat and place into a food processor.

3

in that same saucepan add the chopped mushrooms. Cook for seven- eight minutes or until juices have evaporated.

4

Cook for another minute and paprika, cajun seasoning, chipotle seasoning, salt, pepper, and tamari. Cook for 1-2 more minutes or until aromatic. Remove from heat and add to food processor.

5

In the same saucepan, add lentils, two cups of spring water, and bbq spice mix seasoning

6

Bring to a boil then reduce heat, cover, and let simmer until tender, 20 minutes. Drain excess liquid from lentils and transfer to a food processor.

7

Transfer the lentils to the food processor with the garlic and onion mixture, oats, and flax egg. Pulse until chunky.

8

Transfer the lentil mixture to the bowl with the mushrooms. Mix well, using your hands if needed, then shape into 5 patties. Place on a baking sheet and cover with plastic wrap, then freeze for 20 minutes.

9

Remove the patties from freezer. In a large saucepan, heat the remaining tablespoon of grapeseed oil over medium heat. Once the oil begins to shimmer, add 2-3 patties, careful not to overcrowd the pan. Cook for 5 minutes, then flip and cook for 5 minutes on other side. Repeat with the remaining patties.

(I placed them in the oven on 400 for about 15 minutes to make sure that they cooked all the way through after cooking them on the stovetop.)

10

Make your burgers!

Topping ideas: 
fried shallots, arugula, spinach, bbq sauce, carrots, tomato, arugula, roasted red peppers, smoked cashew cheese

Pair with either a: buckwheat bun or Ezekiel Bun

LENTIL BURGER PATTIES