These burgers deserve an exclamation mark!!! Wowzers! I was seriously skeptical before I tried them and have been putting off trying the recipe for weeks but boy, I did not know what I was missing! These were fabulous! They definitely beat out my previous bean burger recipe and are maybe tied with my tofu burger recipe.
I love making stuff that I can freeze and veggie burgers always freeze well. It makes me feel like I am really getting the most of my time – cooking once but getting multiple meals! I LOVE optimizing! High-five to me!
Makes 5-6 burgers
1/2 cups dried green mung lentils
3 inch piece kombu*
3 cups water
1 cup onion, chopped
1 cup carrot, grated
1 cup breadcrumbs (gluten-free)
2 tbsp of ground chia combined with 6 tbsp water
1 teaspoon garlic salt
1/2 teaspoon oregano
1/2 teaspoon salt
1 teaspoon chili powder, more depending on your tastes
1 tbsp olive oil
1. Wash and soak lentils overnight
2. Preheat oven to 350
3. Combine the chia and water in cup and let sit for about 15 minutes
4. Wash and drain lentils, add water and kombu, and bring to a boil in a large pot or pressure cooker
5. When it starts to whistle (if using pressure cooker) or boil, lower heat, cover, and cook 10 minutes (if using pressure cooker) or more until lentils are ALMOST cooked
6. Add onions and carrots and cook for another 10 minutes or until the lentils are very tender
7. Remove from heat and cool slightly
8. Stir in bread crumbs, flax-water mixture, garlic salt, oregano, chilli powder and salt.
9. Grease a baking tray with the olive oil
10. Make burgers with hand using 1/2 measuring cup per burger and place on baking tray
11. Bake for 30 minutes (or until they start to brown), turning burgers over once
12. Top each burger with your fave toppings (guacamole is always my favourite), some happygut buns and a side of greens!
*I just discovered kombu! It’s awesome – I add it to my dried lentils and beans when I cook them to make it easier to digest. It works fo real, I get minimal to no bloating and farts! 🙂