I can’t believe I haven’t posted a burger recipe on here yet! It seems especially ridiculous considering I rave about vegan burgers on the blog all the time.
In fact, if you’ve been following along for a while, you’ll know about my long standing love affair. Wherever I go I try their burgers, in Brooklyn, in Manhattan, in Brixton, in Hackney, in Brighton, simply everywhere…
Soooo, today’s the day. Here comes my very first veggie burger recipe: Crispy spiced lentil burgers. Pretty sure it won’t be the last.
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- 200g brown lentils
- 1 stock cube (10g)
- 1l water
- 1 medium sized onion
- 2 garlic cloves
- 200ml vegetable oil
- 1 medium hot chilli pepper
- 3 Tbsp tomato paste
- 2 Tbsp soy sauce
- 2 Tbsp smoked paprika
- ¼ tsp ground cumin
- 2 tsp dried sage
- 200g plain white flour
- Place the lentils and the water in a saucepan and bring it to a boil. Add the stock cube, turn down the heat and let it bubble, stir occasionally.
- Roughly chop the onion and the garlic cloves and place them in a blender or food-processor. Add vegetable oil, a chopped chilli pepper, tomato paste, soy sauce, smoked paprika, ground cumin and dried sage. Blitz until you have a smooth, thin paste or sauce.
- Once the lentils have soaked up most of the water and are fully cooked beat them with a whisk. Whisk until the lentils start breaking down then add the sauce you just blended and stir until everything is well combined.
- Cook the mixture for 5 more minutes then take it off the hob and start mixing in the flour. Roll the dough-like mixture into balls and then flatten them into burger patties. If the dough is too soft to work with add a little bit more flour.
- Now you have to choose from 3 different baking methods.
- You can either fry the patties in (a generous amount) of oil in a pan, which makes them crispy outside with a soft centre.
- Or you can bake them in a pre-heated oven at 180˚C for 25 minutes, then flip the patties and bake them for another 15 minutes.
- The third option is baking them first and then frying them in a pan to make them extra crispy.
- I kept it simple and just had them in a seeded bun with scoop of mustard and ketchup. Enjoy!