Taste, texture, and looks – this burger has it all – except for meat! For anyone dabbling in vegetarianism/veganism THIS is the recipe you MUST try. These burgers are based on ultrarunner Scott Jurek’s recipe, only modified slightly and gluten free.
I promise you, these are not your typical veggie burger. The quality and taste cannot be compared to anything store bought. For the meat-eaters out there: On your next Meatless Monday adventure, give this burger a shot! It might even help to label it something besides a burger (or so I’m told). As my carnivorous co-worker suggested, “Just don’t call it a burger – call it a Veggie Cake or a Veggie Patty so your brain doesn’t think it will taste like a beef burger!” haha!
No matter what your dietary preference is, I think you will enjoy this hearty meal!
Start with the lentil mixture first, since it will take the longest to cook.
1 c. green lentils, uncooked, rinsed and sorted
2 1/2 c. water
1/4 c. onion, chopped into small pieces (1 1/4 c. total, see veggie mixture)
1 tbsp. dried parsley
2 cloves garlic, pressed (3-4 cloves total, see veggie mixture)
In a pot, combine the above ingredients and cook on high heat until it comes to a boil. Turn heat to low and cover, simmering for roughly 30 minutes or until lentils are soft. Remove from heat and use a potato masher to mash the mixture and break up some of the lentils. When done, keep partially covered and set aside.
3 c. baby bella mushrooms, chopped
1 1/2 c. fresh spinach, kale or winter greens, chopped
1/2 c. carrots, chopped into small pieces
1 c. onions, chopped
1-2 cloves garlic, pressed
1 tea. coconut oil
While your lentil mixture cooks, you can get your veggies chopped and started. Heat a large frying pan with the teaspoon of coconut oil and then add your chopped onions. Cook until transparent, adding a little water if needed to prevent sticking. Turn heat to medium-low. Add garlic and stir. Add mushrooms and carrots and cook until carrots are tender. Add whatever greens you want to use and cover with a lid to wilt the greens. Toss mixture and remove from heat.
3 tbsp. balsamic vinegar
2 tbsp. Dijon mustard
Toss to combine.
1 1/2 c. oat flour (blend whole oats in your blender until flour consistency)
1/2 c. almond meal (leftover from almond milk or store bought)
1/2 c. flax seed meal
3/4 c. coarsely chopped walnuts
2 tbsp. nutritional yeast
1 tea. sea salt
1/2 tea. black pepper
1/2 tea. paprika
While the lentil mixture and veggie mixture are cooking or cooling (depending on how fast you prep, etc.) you can prepare your dry mixture in a large bowl. Stir all ingredients until combined.
Once all 3 mixtures are complete, you can add the lentil and veggie mixtures to the dry mix. Use a sturdy spoon to combine all the ingredients into one delicious burger mixture! If the mixture has cooled enough, you can use your hands, just be careful!
I used a 1/2 c. measuring cup to scoop out and help shape each burger. You can either fry them in a pan with some oil, bake them in the oven until heated through or even grill them if you’d like! For this batch, we fried ours in a pan with oil and then wrapped up the rest and put them in the freezer for later use. They work great as a quick lunch for work. I just put it in the fridge and it defrosts slightly by lunchtime. To heat, just microwave for 1 minute and eat with some mustard!
For those of you calorie conscious folks out there, here ya go!
Makes 9 burgers
~ 1/2 c. serving
Carbs: 31 g
Fat: 12 g
Protein: 13 g
Sodium: 151 mg
Sugar: 3 g
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