One of the best things about becoming a vegetarian was learning that the meat was not the reason I liked burgers.
The first meatless burger I had after going vegetarian was a revelation. For the first time, I realized it’s not the meat patty that makes a burger good: it’s the combination of good flavors and textures. The degree to which the bun, patty, and condiments complement each other determines the deliciousness of a burger.
Lentil Veggie Burgers
Since becoming a vegetarian, I’ve experienced more phenomenal veggie burgers than I can count. But the recipe for these Lentil Veggie Burgers is one of my favorites.
This lentil veggie burger recipe is quick and easy. It’s made from leftovers of my recipe for Lentils with Israeli Couscous and Tomatoes. Just add some bread crumbs, cashew pieces, Parmesan (optional), water, salt, and an egg. That’s all it takes to turn one lentil recipe into two very delicious, different, and affordable meals.
A Hearty Burger
These burgers are full of flavor and the texture is amazing. The lentil/Israeli couscous combination makes these burgers hearty, and also binds all the burger ingredients together.
In other words, this is not a veggie burger that will fall apart on you, or smash down to the flatness of a pancake as soon as you take the first bite.
Make Lentil Veggie Burgers
My favorite condiments to pair with these lentil veggie burgers are pretty classic: freshly sliced cheddar, tomato, lettuce, and Vegenaise (vegan mayonnaise) on a toasted bun or toasted sourdough. I also love using these burgers in other meals. Serve these burgers not as sandwiches, but as the protein to a salad or cooked vegetable and a grain, such as rice, pasta, or potatoes.
The next time you need a good burger, make these Lentil Veggie Burgers.
Lentil Veggie Burgers
For the burgers:
- 1 ½ cup Lentil and Israeli Couscous Salad, (find the recipe here)
- 1 egg
- 1 cup bread crumbs
- ⅔ cup water
- ½ tsp sea salt
- ⅓ cup cashew pieces
- 1 Tbsp Parmesan
- tomato, sliced
- burger buns
Make the veggie burger dough
- Add the Lentil and Israeli Couscous Salad, egg, bread crumbs, water, salt, cashews, and Parmesan to a large mixing bowl. With clean hands and a spatula or spoon, mix until everything comes together and a thick dough forms.
Refrigerate the veggie burger dough
- Refrigerate the veggie burger dough for at least 30 minutes. This is an important step that will help the burger dough maintain its shape during frying. (You can also let the dough refrigerate over night and make the patties for dinner the next day.)
- After at least 30 minutes, remove the dough from the refrigerator.
Form the veggie burger patties
- Use 3 Tbsp of burger dough to form 8, three inch patties. Each patty should be about ½ inch thick and 3 inches in diameter.
Fry the veggie burgers
- Add a few Tbsp of olive oil or canola oil to a skillet. Turn the heat to medium, and let the oil heat up for about 30 seconds.
- Add 2-3 burger patties to the skillet, and cook for 3-4 minutes, until the side of the patty in the skillet turns golden brown. Flip each burger, and cook for another 3-4 minutes, until the other side of each burger patty turns golden brown.
- Transfer the lentil veggie burger patties from the skillet to a plate lined with a paper towel to remove excess oil.
- Repeat the process with the remaining patties.
Serve and enjoy
- Serve the lentil veggie burger patties on burger buns or toasted bread with your favorite fixings, such as lettuce, tomato, onion, cheese, and Vegenaise. Or, serve these patties with veggies or a salad and a grain, such as pasta, rice, or mashed potatoes.