“Looking for more meatless meal ideas? My easy lentil burgers are fabulously delicious! Crispy on the outside, soft and creamy on the inside, and packed with hearty umami flavor – no dry, flavorless veggie burgers here!”
– barley flakes or rolled oats
– onion
– cloves garlic (or to taste)
– shredded carrots
– fresh mushrooms, I like baby bellas
– egg whites (OR ground flax plus water for egg-free/vegan version)
– cooked, cooled green or brown lentils
1. If using a flax egg, combine 2 tablespoons ground flax meal and 5 tablespoons of water in a small bowl and set aside.If baking, preheat oven to 350 and line baking sheets with parchment paper.
3. In a food processor, process barley or oat flakes to small pieces. Barley flakes will take longer running on high. Oats break down much quicker, be careful not to create flour! Pulse several times instead. (See notes for no food processor options)
6. After all veggies are processed, add everything back into the food processor along with the lentils, egg whites (or prepared flax egg), and seasonings.
8. When well-mixed, form into patties (I use a level 1/4 cup for 16 patties) and cook in a preheated ceramic nonstick skillet (heat to medium or just under for best results) or very lightly oiled cast iron skillet heated over medium-high, in batches of 4 if possible.
9. Cook for 5 or 6 minutes (a few minutes longer for thicker patties) until lightly browned, then carefully flip and cook 3 or 4 minutes or until lightly browned on the bottom.