I love a lentil burger over a conventional veggie patty for several reasons. The number one reason is, it is soy-free. Sometimes, as vegetarians (and vegans), it’s easy for us to get caught up in a soy frenzy, but there are so many more options available to us!
My number two reason for loving this lentil burger is that it tastes great (when made correctly). Number three is it keeps me full for hours! On to addressing the negative aspects of restaurant veggie patties–they almost always fall apart! This is likely due to the patties not containing an ingredient that will allow for a solid consistency.
- 2 cups of cooked lentils
- 1/2 cup of cooked brown rice
- 1/2-1 cup of brown rice flour
- 1 tablespoon of Braggs Nutritional Yeast Flakes
- 2 tablespoons of curry powder
- 3 tablespoons of ketchup
- 1 tablespoon of vegan butter
- 1 tablespoon of garlic powder
- 1 teaspoon of ground black pepper
- 2-4 tablespoons of butter or olive oil to fry the patties
- Combine all ingredients except for the brown rice flour in a large mixing bowl. Ensure the lentils are slightly overcooked to be easily moulded and mashed into patties. Blend all ingredients together, making sure everything has been mixed.
- Put 1/2 cup of brown rice flour onto a large plate.
- Place clean hands (obviously clean from the very beginning!) into the mixing bowl, and scoop out a little more than a handful of the lentil mix. Roll together in your hands into a ball and flatten out into a burger patty shape. The mixture should yield at least 5 patties. Lay your patties, one by one, onto the brown rice flour, coating each side. You may need to add additional flour to your plate. If you notice your moulded patty begins to fall apart after saturating it in the flour, re-mould into the patty shape with flour on the patty.
- After your first patty has been moulded, venture over to your stove so you can melt two tablespoons of butter in a skillet. Melt on medium heat and once melted. Place 2 patties on the skillet (if the skillet is large enough, of course). Re-mold with your spatula if you notice the patties again begin to fall apart. Don’t despair; the first couple of patties may be flops. As you become used to this moulding, transferring, and frying process, you’ll soon be a veggie burger master! Flip your patties after 45 seconds to brown the other side. The patties need only a good two minutes of cooking time; pay attention to the moistness of your skillet; you may need to add a bit more butter periodically.
- When your patties are done, they should be slightly golden brown on the tops.
- Your lentil burgers can be eaten bunless as I did or in a bun with the fixings of your choice. I earlier recommended Veganese, pickles, and tomatoes, but you can add whatever pleases your palate.