Wednesday, June 26, 2013

Homemade Vegan Lentil Burger

Homemade Vegan Lentil Burger

Burgers are a summertime treat. We enjoy them often, whether its at home, BBQs, picnics, or a quick lunch. Adults to kids love the simply pleasure that is a big burger with your favorite toppings. This burger is no different, it's a change of pace from the usual day to day vegan burger we all know. This burger fits the build for a perfect burger that will sneak its way into your heart. This recipe shows  you how to make a simply lentil burger with a yummy twist. Not the norm and can be changed up repeatedly when the mood strikes you. Great paired with your favorite buns, beverage, and toppings...this burger will keep you coming back for more and pleasing all tummies who try it. Serve to order, freeze and reheat, and they get even better as leftovers. What's not to love? Enjoy! 

Homemade Vegan Lentil Burger


-1/4 cup oil (I used Hemp oil in this), plus extra for frying (1/4 to 1/2 cup)
-1 large shallots, roughly chopped
-1 teaspoons kosher salt
-Freshly ground black pepper, to taste
-2 cloves garlic, minced
-1 teaspoon fresh thyme, minced
-1 teaspoon fresh rosemary, minced
-1/2 teaspoon cumin 
-1 teaspoon annatto powder (optional)
-1/2 cup frozen green peas, thawed
-Two 15-ounce cans lentils, rinsed and drained
-1 cup cornmeal or all-purpose gluten free flour, if needed 1/8 cup more can be added if not thick enough 
-2 Tablespoons vegan mayo
-1/2 teaspoon liquid smoke 
-1/3 cup flour (gluten-free flours can be subbed)

*The Burgers go great with Homemade Quick Dill Pickles (Recipe Below)


In a food processor, add the lightly chopped shallots, garlic, and minced fresh herbs (thyme & rosemary). Mince the ingredients finely in the processor. Once minced, set aside until ready to use. 

Chunked Shallot, Garlic, & Herbs
Minced Shallot, Garlic, & Herbs
Once the veggie mixture has been minced, add in the peas, lentils, cumin, liquid smoke, vegan mayo, annatto, and salt/pepper. Process until smooth in a blender. 
Lentils, Peas, & Salt Added

Processed Lentil Mixture
Transfer the pureed peas and lentils to a medium bowl. Add cornmeal and flour and mix to combine.  

Lentil Mixture with Added Cornmeal & Flour
Fully Mixed Lentil Mixture
(Ready to Form)
Form 1/3 to 1/2 cupfuls of the mixture into eleven patties.

Formed Lentil Burgers
(Yields: 6 good sized burgers) 

Heat 1/4 cup of the oil over medium-high heat in a 12-inch nonstick skillet. Cook the burgers until golden brown on each side, about 4 minutes on each side. Once each burger is done cooking, place burgers on a plate lined with paper towels. 

Frying Burgers
Golden Brown each side
Golden Brown each side
Drain each Burger after Frying
Ready to Assemble Burgers
When ready to serve, pair with your favorite topping. Pairs great with avocado, sliced tomatoes, lettuce, and homemade pickles (Recipe Below). Sandwich between a vegan ciabatta bun and your favorite spread. Serve with your favorite summer beverage and enjoy. 

Ready to Serve Burgers

Homemade Quick Dill Pickles


-1/2 cup apple cider vinegar
-1 cup distilled white vinegar
-4 teaspoons sugar
-4 teaspoons kosher salt
-1 teaspoon mustard seeds
-1 teaspoon coriander seeds
-1 teaspoon dill weed
-2 small or 1 large bay leaf
-1/8 teaspoon red pepper flakes
-2 cups hot water
-6 pickling cucumbers, sliced 1/4 inch thick
-2 to 3 fresh dill sprigs
-3 garlic cloves, coarsely chopped


Begin by preparing the cucumbers and slicing them in 1/4 inch pieces.

Washed & Ready to use Pickling Cucumbers
Prepared Cucumbers
Next prepare you garlic by chopping into a medium mince.
Prepared Garlic
To Make the Brine
In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, bay leaves, and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.

Boiling Brine until Dissolved
In a large container or bowl, toss the cucumbers with the dill and fresh dill.

Ready to Use Cucumbers
Fresh Dill
Cucumbers & Dill Combined
Pour the now prepared brine over the cucumbers and turn to coat. This brine goes in hot. Place a small bowl or plate over the cucumbers to keep them submerged, then cover the container or bowl with a lid or plastic wrap.
Brine & Cucumbers Combined
Submerged Ingredients
Refrigerate the pickles for 24 hours, stirring once or twice.

Brined Pickles
Brined Pickles
Serve the pickles cold along side your favorite recipes or eat by themselves for a great quick snack. Stores in the fridge and can be enjoyed repeatedly. The longer they sit, the better they become. Enjoy!

Ready to Serve Pickles


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