It’s official. I have a new favorite veggie burger recipe!
I whipped these up a couple weeks ago on a whim for lunch and was so happy with how they turned out. Easy to make and packed with fiber and protein, too.
I especially loved the flavor — almost like a healthy version of falafel!
Easy Lentil Veggie Burgers (vegan)
Makes 6 burgers
These vegan veggie burgers are packed with fiber, protein, and flavor. Serve on top of greens or in a pita topped with avocado, salsa, and hot sauce.
- 1/2 cup dried green lentils
- 1 cup garbanzo beans, drained and rinsed
- 6 cloves garlic
- 1/2 cup fresh mushrooms
- 1 Tbsp. olive oil
- 2 Tbsp. ground flaxseed
- 5 tsp. Dijon mustard
- 3 Tbsp. tomato paste
- 1 tsp. chili powder
- 1 tsp. turmeric
- 1 tsp. cumin
- 1 cup cooked brown rice (I used 90 second rice)
- Cooking spray to grease baking sheet
Preheat oven to 375.
1) Cook lentils (and brown rice, if not using 90 second rice like I did — cook about 1/2 cup dry to get 1 cup cooked) according to package directions.
2) While the lentils are cooking, add garbanzo beans, garlic, mushrooms, and olive oil to food processor and process 30 seconds until somewhat uniform. Remove mixture and put in a large bowl.
3) Add cooked and drained lentils and all other ingredients to the bowl. Mix and mash until contents are evenly spread out.
4) Form mixture into 6 patties and place on greased or sprayed cooking sheet.
5) Bake 20 minutes, flipping once half way through.
These veggie burgers were even Matt approved, you guys will be happy to know! He enjoyed the flavor — especially when hot sauce was added He was really intrigued when I was making them because apparently he thought all veggie burgers were made entirely of mushrooms? Haha.
What’s your favorite veggie burger recipe? Feel free to share links!
And if you like the sound of these, check out my other veggie burger recipes:
Have a wonderful day!
p.s. I finally created a press page — have a look! It’s nice to have articles I’ve contributed to/been featured in easily accessible in one place.