Veggie Burgers for the Win!



Veggie burgers are such an easy “make-ahead” menu item that ensures you are getting a load of yummy, plant-based vitamins and nutrients! I keep a stock in my freezer so I’m ready for a busy meatless Monday.  I encourage you to try these and although they may be messy on the grill pull out your cast iron pan and you can still cook ’em up outdoors!

Here’s how I make mine:

  • 2 cups brown lentils, cooked
  • 2 cups red lentils, cooked (or 2 cups cooked/canned beans partially mashed)
  • 1 large carrot, grated
  • 1 md onion, finely diced
  • 1/2 cup mushrooms, finely diced (optional)
  • 1/2 cup frozen spinach, drained well (optional)
  • 1/4 cup quick oats
  • 1 egg (or egg substitute, I’ve used 1 heaping tbsp chia seeds soaked in 3 tbsp water)
  • Salt and Pepper to taste
  • spice blend option 1: 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp paprika, 1/2 tsp dried oregano, 1 tsp dried parsley
  • spice blend option 2: 2 tsp fresh chopped chives, 2 tsp fresh chopped parsley, 1/2 tsp ground cumin, 1 tsp lemon zest

Sauce mushrooms, onion and grated carrot until tender and moisture has evaporated.  Cool and add to cooked and cooled lentils/beans.  Add remaining ingredients and form into patties.  I like to place the patties in between squares of parchment paper and freeze them on a cookie sheet before transferring to ziplock bags.  They freeze amazingly well!

To cook, panfry them in a touch of oil until golden crisp on both sides. They are fairly soft and somewhat messy to fry so try to only flip them once so that they firm up in your frying pan.

Serve with your favourite burger toppings.  I like mine with lettuce, tomato, sprouts and cilantro or basil mayo.  (Mayo with fresh chopped basil or cilantro, salt and pepper).  A great healthy burger alternative to try out this summer!  I can’t wait for my garden produce to be ready so I can experiment loading them with other yummy veg! (Think grated beets, fresh dill and topped with pickled apple slaw, or leek, mushroom and spinach topped with brie).  Just make sure to keep your lentil and bean base the same and they sky’s the limit!

***Side note: make them into cute little sliders for an easy appetizer friendly for herbivores and carnivores alike!!!***




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