Summer is coming to an end here in New Zealand, while spring is coming to the Northern hemisphere. Time to talk about BBQ! And I keep thinking about these burgers that I made several times for a vegan BBQ evening with friends. They went down a treat , so I decided to share the recipe.
These vegan, gluten-free lentil burgers are super easy to make. You can also add different spices or herbs of your choice and play around with the flavours. I cooked them in my trusted titanium ceramic frying pan that works with no or just a teeny tiny bit of oil. If you are looking for cooking with less oil, I can only recommend this kind of frying pan.
Tip: The lentils are best when soaked. I tend to soak bigger batches and then store them in smaller containers the freezer. This way I always have some soaked lentils at hand when needed.
Makes about 8 burgers:
1 cup lentils, soak in water for at least 8 hours, then rinse and drain
some cooking oil (I use coconut oil)
1 small onion, finely diced
3/4 cup (190ml) water
1/2 teaspoon smoked paprika
1/4 teaspoon ground allspice
1 teaspoon dried thyme
2 tablespoon rice flour
1 tablespoon psyllium fiber husk
1 tablespoon tahini
1 tablespoon soy sauce
1/4 to 1/2 teaspoon salt (depending on how salty you like it)
2-3 tablespoon additional water if needed
1. Preheat a pot with some cooking oil. Add finely diced onion and cooked until slightly golden.
2. Add lentils and 3/4 cup of water to the pot. Stir in herbs and spice. Simmer with open lid for approx. 5 to 10 minutes or until the lentils look fairly soft. 3. When the lentils are soft, add rice flour, fiber husk, tahini, soy sauce and salt and mix well. Use a potato masher to mash the lentils fairly well.
4. It should result in a sticky dough that can be formed with your hands. Should the dough be too dry and crumbly, add a little bit more water. I recommend to start with 1 tablespoon and see how it goes.
5. Preheat frying pan. Form patties and place in frying pan, slightly pressing them down. Cook on both sides until golden brown.