Healthy Gluten-Free Vegan Lentil Burgers

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Healthy Gluten-Free Vegan Lentil Burgers

I hope that you love my Healthy Gluten-Free Vegan Lentil Burgers as much as I do. They are easy to make and freeze great, so they are perfect for prep meals!

Let’s Cook!

  • Add some olive oil or spray a small amount of oil to your pan and heat on medium heat, add your onions and saute until clear.
  • In a bowl add your cooked lentils, flax seed, water, cumin, coconut aminos, chickpea flour, garlic powder, oats, parsley, and cilantro. Mix well.
  • Add 3/4 of your mixture to a food processor and blend until it’s smooth. Add it back into your bowl and combine. Place in the refrigerator for 30 minutes.
  • Heat your pan or griddle to medium heat.
  • While the griddle is heating we are going to split the mixture into 4 patties. Pat them together well so they don’t fall apart. If there are cracks around the edges make them smooth. If they aren’t smooth they will fall apart easier. I like to roll them in a ball and then press them out, it seems to help them stay together.
  • Spray your griddle with a nonstick spray and place the burgers on the griddle. I cook mine for 5 minutes on each side but watch your so they don’t burn since the temperature of the pan or griddle may vary.
  • You can eat these right away or freeze them individually and defrost them as you want to eat them.

The Bread

I loved my burger on this great flax bread that I found online. It’s so easy to make and tastes delicious!

You can also make my Flax Bread for One to have with your burger, it would be amazing too!

Enjoy!

Healthy Gluten-Free Vegan Lentil Burgers
Healthy Gluten-Free Vegan Lentil Burgers

Healthy Gluten-Free Vegan Lentil Burgers

Recipe by Mary McKinneyCourse: Uncategorized

Ingredients

  • 3 cups of cooked black lentils

  • 1/2 onion chopped

  • A handful of Cilantro chopped

  • A handful of Parsley chopped

  • Olive oil for pan

  • Salt to taste

  • 1 teaspoon of garlic powder

  • 1 teaspoon of cumin

  • 2 TSBP ground flax seed

  • 1 1/2 TBSP tomato paste

  • 1/3 cup water

  • 1/2 cup chickpea flour

Directions

  • Add some olive oil to your pan and heat on medium heat, add your onions and saute until clear.
  • In a bowl add your lentils, flax seed, water, cumin, coconut aminos, chickpea flour, garlic powder, oats, parsley, and cilantro. Mix well.
  • Add 3/4 of your mixture to a food processor and blend until it’s smooth. Add it back into your bowl and combine. Place in the refrigerator for 30 minutes.
  • Heat your pan or griddle to medium heat.
  • While the griddle is heating we are going to split the mixture into 4 patties. Pat them together well so they don’t fall apart. If there are cracks around the edges make them smooth. If they aren’t smooth they will fall apart easier.
  • Spray your griddle with a nonstick spray and place the burgers on the griddle. I cook mine for 5 minutes on each side but watch your so they don’t burn since the temperature of the pan or griddle may vary.

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