Well, I’ll be darned if I ain’t gone and forgotten to post a recipe for a burger on here yet! Seems downright silly, seein’ as how I can’t help but holler about vegan burgers all over this blog of mine.
Now, y’all been with me for some time will know about my deep-seated fondness.
No matter where I find myself, be it Brooklyn, Manhattan, Brixton, Hackney or Brighton…I just gotta try their burgers. Anywhere and everywhere…
Well, today’s the day y’all. Here comes my very first veggie burger recipe: Crispy spiced lentil burgers. Bet your bottom dollar it won’t be the last one.
If you whip up this recipe at your own homestead be sure to tag your photo with #myvibrantkitchen. It warms my heart seein’ all your lovely reinterpretations.
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Vegan Spiced Lentil Burgers Recipe
- 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!
I have several other recipes you can try, each one delicious and unique in its own way. If you enjoyed my previous recipes, I highly recommend these four favorites of mine.
The first one is my Spicy Lemongrass Infused Ginger Coconut Soup With Crispy Tofu recipe. This soup will surely make your taste buds dance with delight!
If you’re more in a mood for pizza, give my Vegan Pesto Pizza With Green Winter Vegetables recipe a try; it’s a delightful spin on the traditional pizza we all know and love.
For those who prefer soup during cold winter days, my Vegan Purple Cream Of Mushroom Soup With Wild Black Rice recipe is the perfect comfort food.
Lastly, for an intriguing take on French-German cuisine, don’t forget to check out my Vegan Tarte Flambée (Aka Flammkuchen) recipe.
Each of these dishes is guaranteed not only to satisfy your hunger but also to surprise your palate with their explosion of flavors.