These burgers are super quick and easy to make and there are a few ways you can eat them..
With some baked potato chips, salad and avocado (they go especially well with avocado).
In a burger.
Or why not roll them into balls instead of patties and make spaghetti with 'meatballs'!
These have so much delicious flavours and are also a great source of protein in the place of a meat patty. They are also great for meal prepping!
Lentil Burgers (gluten-free)
(makes 8 medium patties)
2 cans of cooked brown lentils (500g)
1/2 large white onion (diced)
1 spring onion (chopped small)
Around 6 white cup mushrooms (chopped small)
1/2 red capsicum (diced)
1 heaped tbsp tomato paste
2-3 tbsp nutritional yeast
Squeeze of ketchup
Squeeze of bbq sauce
(alternatively to ketchup and bbq sauce you can use a dash of agave syrup - but it adds extra flavour)
3/4 cup almond meal
Juice of 1/2 lemon
Spices (you can roughly add as much as you want to suit your needs):
Pink himalayan salt
Dried mixed italian herbs
All purpose seasoning
Preheat oven to 180ºC.
Drain and rinse lentils and set aside.
Add a dash of oil to a pan or alternatively use a non-stick pan.
Fry white onions and capsicum until they soften a little.
Add the mushrooms, spring onions and all of the spices and cook for a few minutes until roughly soft.
Make sure most of the moisture has been drawn from mixture.
Set pan aside to let cool for a few minutes.
To a large mixing bowl add all of the ingredients and all spices except cayenne pepper (unless you like it spicy). Make sure lentils are mostly dry by patting them down with some kitchen roll before adding rest of ingredients to the bowl.
Mix through with a spoon and then use your hands to roughly mash the lentils/mixture and make into patty shapes.
Place them on a tray lined with baking paper.
Place in the oven and cook for 20-25 mins.
The patties should look browned and be slightly firm.
Store in an airtight container in the fridge for up to a week or the freezer for longer storage.
Watch how I make them here!