This is hands-down my go-to veggie (AND BEST) burger recipe. The carrots add moisture and a brightness to the veggie burger. You will want to make this recipe on repeat every week. It is that good.
A food processor really makes the process so easy to make and clean. You just throw everything in the food processor I like to make this at the start of the week and use throughout the week in lasagna, on pizza, in sandwiches and wraps, and as a side.
You will need to soak 1 pound of brown lentils overnight. You can do this in three easy steps.
- Place your lentils in a bowl and sort through for any debris or rocks.
2. Rinse with room temperature water.
3. Cover with water and leave soaking overnight. I usually soak my peas/beans around 9:00pm – 10:00pm. Rinse and drain in the morning.
Lentil Veggie Burgers
Ingredients
- 1 lb Soaked Lentils soaked overnight
- 4 medium Carrots
- 1 Clove of Garlic
- 3 Green Onions
- 1 tsp Curry Powder
- ½ tsp Cayenne Pepper
- Sea Salt to taste
Instructions
Making the burgers
- Peel and finely cube carrots. Roughly chop the green onions and garlic.
- In a bowl mix the lentils, carrots, green onions, and garlic.
- Divide the lentil mixture into two batches.
- Add all the ingredients into the food processor and blend until you have a fine mixture.
- Repeat for the second batch.
- Place the lentil veggie burger mixture in a bowl and add in the curry powder, cayenne peppers, and sea salt to taste.
- To test for salt, fry up a burger and taste. Adjust the salt if necessary.
Frying the Burger
- Heat a frying pan with coconut oil on medium low heat.
- Take a scoop of lentil mix and shape into round
- Fry for about 3 minutes in each side until golden brown.
- Remove the cooked lentil burger from the pan and place onto an opened brown bag to absorb any excess oil.
- Serve warm and enjoy.
Once made you can keep this mix in the fridge in an airtight container for up to 1 week.
Let me know how you are using these Lentil Carrot Burgers in the comments below.
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