These vegan lentil burgers are virtually fat free and packed full of protein! If you fancy a burger but don’t like meat substitutes lentils are a great option. They are a good source of fibre, potassium, calcium, zinc, vitamin k, protein, folate, iron – powerful little things!
Tinned lentils also work really well. It will mean you can whip up these burgers in no time. I always keep some in my cupboard and we should be eating more in our diets with all their benefits!
I served them in a burger bun with pickles, facon (see my blog post: Rice Paper Bacon) and ketchup – but serve with your favourite toppings. Go for it!
- 200 g Dried Green Lentils
- 1 Large Onion
- 1 tbsp Tomato Puree
- 50 g Vital Wheat Gluten
- ½ tsp Basil
- ½ tsp Sage
- 1 tsp Cumin
- 1 tsp Garlic Salt
- 6 tbsp Water
- Pinch of Salt and Pepper
- Oil Spray (for frying)
- Cook lentils until soft on a low heat for 20-30 minuets
- Finely cut the onion and fry until lightly brown
- Blend half of the lentils with the water
- In a large bowl combine the vital wheat gluten, basil, sage, cumin, garlic salt, pepper and salt
- Add the lentils, the blended lentils, tomato puree and onions to the mixture and mix well
- Split the mixture into 4 equal amounts
- Shape into burgers
- Brown the burgers in a griddle pan with a little oil
- Cook at 180oC for 15 minuets to fully heat through
| Per serving | 250 cals | 22.7 g Protein | 36.8 g Carbs | 1.7 g Fat |