Vegan Tahini Lentil Veggie Burgers Recipes

VEGAN LENTIL BURGERS

Steps:

• Boil lentils in the water with the salt for around 45 minutes. Lentils will be soft and most of the water will be gone.
• Fry the onions and carrot in the oil until soft, it will take about 5 minutes.
• In a bowl mix the cooked ingredients with the pepper, soy sauce, oats and bread cumbs.
• While still warm form the mixture into patties, it will make 8-10 burgers.
• Burgers can then be shallow fried for 1-2 minutes on each side or baked at 200C for 15 minutes.

VEGAN TAHINI LENTIL VEGGIE BURGERS

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook until onion is softened, but not browned. Set aside to cool slightly. Wipe out the skillet once done, you will use it again to cook the patties.
• Place the cooked onion mixture, lentils, 3 tablespoons tahini, cumin in the base of a food processor and pulse 6-8 times until coarsely chopped.
• Add the carrots, cilantro and bread crumbs to the food processor and pulse another 2-3 times to just combine.The mixture should be able to pinch off into a ball; if it's too dry, add more tahini. If it's too wet, add some bread crumbs. Remove and place into a large bowl. Season to taste and add more salt/pepper/cumin if needed. I find that the burgers need to taste well uncooked to taste seasoned once cooked.
• Divide the mixture into 4; then shape into patties.
• Toss together the cabbage, remaining tablespoon of tahini, red wine vinegar and olive oil in a bowl until well combined; I usually use my hands to get the cabbage well-covered. Set aside.
• Heat the remaining olive oil in a large skillet. Add the patties and cook for 4-5 minutes on each side or until golden brown and crispy on the outside.
• Serve on buns with the cabbage slaw!

VEGAN LENTIL BURGERS

Steps:

• Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
• Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.