0,00 GBP

No products in the basket.

Spiced Red Lentil Mini Burgers

Latest Recipes

Spiced Red Lentil Mini Burgers

Vegan, Vegetarian
A burger-less burger. That’s my idea of heaven. I’m a vegetarian and I don’t eat bread so I am just used to avoiding burgers altogether. These little micro burgers are so useful for bite sized sustenance you can grab and eat when you are busy. They can be made ahead of time and store well in the fridge. Likewise you can freeze the ‘dough’ to make them quickly at will, handy for spontaneous camping trips or BBQs. The addition of quinoa makes them hearty and filling, and their size makes them versatile for snack boards or picnics or sliders. They make a great lunch spread with Handmade Hummus, Summer Tomato Salad and Golden Flatbreads.
5 from 1 vote
Prep Time 12 mins
Cook Time 23 mins
Total Time 35 mins
Course Dinner, Lunch
Servings 1
Diet Vegan, Vegetarian

Ingredients
  

  • 2 cup Cooked quinoa
  • 1 Cashews & sultanas
  • 2 tbsp Golden linseeds/ flaxseeds
  • 150 g Red lentils
  • 400 g Chopped tomatoes
  • 1/2 Water
  • 1 tsp Curry powder
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Sea salt
  • Ground pepper
  • 2 Grated carrots
  • 2 Garlic cloves
  • 1/2 tbsp Chickpea flour
  • 1/2 Garlic powder
  • 3 tbsp Nutritional yeast
  • Olive oil
  • White sesame seeds

Instructions
 

  • Mix linseeds in a small bowl with 2-3 tablespoons of water, and set aside. Over a low heat cook lentils, tomatoes, water, spices and a pinch of salt in a medium saucepan until fragrant, the liquid is absorbed and lentils are soft, about 20 minutes (add more water as you cook if necessary, little by little). Add linseed mixture and stir well.
  • Cook quinoa as per packet instructions while the lentils are on, then sautée carrots and garlic together in a fry pan or skillet that you will use later to fry the burgers in.
  • Add all ingredients (except sesame seeds) while still hot to a large bowl and mash with a fork or a potato masher. Mix well until thoroughly combined and a thick dough is formed. Allow to cool before you make into burgers. If the mixture is too wet, add a little more flour, if too dry, add a drizzle of olive oil.
  • Add all ingredients (except sesame seeds) while still hot to a large bowl and mash with a fork or a potato masher. Mix well until thoroughly combined and a thick dough is formed. Allow to cool before you make into burgers. If the mixture is too wet, add a little more flour, if too dry, add a drizzle of olive oil.
  • Once you have a tray full of little burgers, sprinkle with sesame seeds and press them on a little bit.
  • You can either bake or fry these guys: Bake in the oven at 200ºC/Gas mark 6/ 395ºF for 15 minutes, turning burgers over half way. If frying, using a skillet or fry pan, fry in a little olive oil, over medium heat, 2-3 minutes each side, until crispy and golden brown and firm to touch. (Frying method tip: Fry sesame side down and sprinkle more on the other side while you cook) Cook in small batches so you have room in the pan to move them around and flip over.
  • Serve with a spicy, sweet chutney, sriracha mayo or your favourite hummus and some salad leaves or put in a burger bun, lightly toasted and top with some salad, sliced tomato and chutney for a very flavourful, moorish veggie burger situation.
Keyword lentil, nutritional yeast, quinoa
Tried this recipe?Let us know how it was!

If you liked this, you may like these…

- Advertisement -spot_img

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

[wprm-recipe-hack]

Recipe Categories

Inspiring the Van Life community with great recipes and food, cooked by real Van Lifers in their vans.

Follow us for regular recipes, nutrition, events and competitions.

Latest Featured Vanlifers

- Advertisement -spot_img
- Advertisement -spot_img

More Recipes Like This

- Advertisement -spot_img