It’s hard to find a good veggie burger, so our solution is to make our own. This particular burger tastes great and is pretty good for you too.
Another great thing about this recipe is that it makes around 12 burgers, so you can freeze some for a summer barbecue.
Here’s the recipe.
Lentil and Bean Burger Recipe
- 1 x Carrot
- 1 x Red onion
- 5 x Mushrooms
- 3 x Cloves of garlic
- 1 x Tin chickpeas
- 1 x Tin red kidney beans
- 200G Green Lentils (cooked)
- 1 x Teaspoon Paprika
- 1 x Teaspoon Chilli Powder
- 3 x Teaspoons of Sweet Chilli Sauce
- 2 x Eggs
- 300G Oat Flour (can be made by processing porridge oats into a fine powder)
- Salt and Pepper
Place the flour in a large dish.
The carrot, onion, mushrooms and garlic need to be chopped finely. Think of the consistency of carrots in coleslaw and you get the idea. Once you have chopped these ingredients finely, add these and the chickpeas, red kidney beans, cooked lentils and two eggs into a food processor. Now add in the spices, sweet chilli sauce, salt and pepper and blend until you have a mixture with a chunky consistency. Next make a burger shape (it’ll be quite wet) and place into the flour. Get a spatular and turn the other side into the flour. Place to one side ready for frying.
This mixture makes around 12 burgers, so you can also place some in cling film and put in the freezer.
To cook the burgers heat some extra virgin olive oil in a pan and cook until crisp and ready. This should take around 7-10 mins on a medium heat. Serve in a burger with salad, cajan mayonnaise (the recipe for which follows) and if you wish sweet potato wedges.
Cajan Mayonnaise Recipe
- 3 heaped tablespoons of mayonnaise
- 1 teaspoon ground cayenne red pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Mix the ingredients together and add to the burger to enjoy.