Lentil Veggie Burgers
These meatless lentil burgers are hearty, tasty and hold their shape well. They come together easily in the food processor. Bake them to golden perfection, and
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Cooking tools:
- Food processor
- Grater
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
- Spatula
- Kitchen towel
- Paper towel
- Oven
- Toaster
- Microwave
- Refrigerator
- Freezer
- Zip-top bag
Ingredients
- 2 ½ cups cooked regular green lentils*
- ½ medium yellow or white onion
- 3 cloves garlic, peeled
- 2 large eggs (optional*)
- ½ cup old-fashioned oats
- ⅓ cup fresh cilantro or parsley leaves
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- 1 medium carrot, peeled and grated on a box grater
- Up to ½ cup flour of choice, if needed (oat flour, all-purpose, etc.)
- Avocado oil or extra-virgin olive oil, for brushing
- 8 buns of choice (hamburger buns, English muffins or flatbread), toasted
- Sauce: Guacamole, Avocado Pesto, Avocado Dip, Green Goddess Tahini Dip, ketchup, mayonnaise or mustard
- Greens: Lettuce, arugula or spinach
- Add some crunch: Dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers
- Tomato slices
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