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Lentil Burgers (Complete Protein, Gluten-Free)

May 16 by Nara Leave a Comment

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My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

These gluten-free Vegan Lentil Burgers are packed with protein! They combine two key ingredients to form a full protein that will sure keep you full!

Yesss! Burgers! Love them all day and every day! Especially, Lentil Burgers. Lentils are by far my favorite ingredient to make vegan burgers.

There are a few reasons. One is the taste. Green lentils, which are used in this recipe, have richer flavor compared to other lentils, such as brown or red. I find them a bit sweeter too. This sweetness factor plays really well in a vegan patty!

Second reason is protein. Lentils are packed with protein. One Lentil Burger patty in this recipe contains over 10 grams of protein! Plus all the fiber you get – which also happens to be 10 grams per patty! It’s like a double win!

These vegan Lentil Burgers combine two key ingredients to make it a complete protein: lentils + brown rice. Combining brown rice with lentils completes the amino acid profile making it a complete protein.

I guess that is why rice and beans is a staple meal combination in many cuisines around the world. It provides you with all the protein you need and it isn’t costly at all. I find it so exciting to learn about scientific facts and then connect them to century old practices and traditions – it all makes sense!

P.S. Try my FREE 5-Day Vegan Clean Eating Challenge to help you cut down on packaged and processed foods and enable long-term, clean eating habits!

This lentil vegan burger is packed with flavor! You can have in a traditional style as a burger patty on a bun or as a patty in a salad. SimpleFitVegan is all about coming up with multiple meal ideas using the exact same recipe. It’s like reversible clothing!

Meal prep the smart way! Check out my FREE guide How To Meal Prep Without A Recipe.

These lentil vegan burger patties make excellent left-overs as well. I like to have them in my salad for lunch every day during the week. I also switch up my salad game throughout the week while keeping the same protein source which helps with left-over fatigue.

These lentil burgers also freeze very well. So if you make more than you can eat, don’t worry! Just wrap them in a freezer paper. Seal tight and keep in the freezer for up to 3 weeks.

If you make this recipe, let me know! Leave a comment, rate it and don’t forget to hashtag #simplefitvegan on Instagram!

Don’t forget to download your FREE Healthy Vegan Dinner Recipes e-cookbook!

Vegan Lentil Burgers
Print
Lentil Burger (Complete Protein, Gluten-Free)
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
 

Protein packed Lentil Burgers that you can enjoy on a bun or as a patty on a salad! 

Course: Main Course
Cuisine: American, Gluten-Free, Vegan
Calories: 163 kcal
Author: Simple Fit Vegan
Ingredients
  • 1 cup of dry green lentils
  • 1/4 cup dry brown rice
  • 6 tbsp gluten free oat flour (ground oats)
  • 1 red onion
  • 3 garlic cloves
  • 5 tbsp nutritional yeast
  • 2 tbsp smoked paprika
  • 2 tbsp water
  • 1 tbsp olive oil
  • salt and pepper to taste
Instructions
  1. Rinse dry green lentils. Cover with 4 cups of water in a pot. Bring to boil, then cover with a lid and simmer for 30-45 mins until lentils are soft.

  2. Make rice at the same time as lentils. After rinsing, cover brown rice with water and bring to boil. Cover with a lid and simmer for 30-45 minutes until fully cooked.
  3. While lentils and rice are cooking, chop onions and garlic. Caramelize them over medium heat with 1 tbsp of olive oil. Set aside.
  4. Once lentils and rice are cooked, set them aside to cool, about 10 mins.
  5. Heat up the oven to 350 F.
  6. Combine all ingredients in one bowl and stir.
  7. Transfer to a food processor or blender and pulse a few times. Depending on the size of your food processor/blender, you may have to do this in a few batches. Note: do not pulse the mixture until completely mashed, leave some pieces chunky – this will help add texture to the patties.
  8. After, make sure to taste the mixture and add more salt or pepper if necessary.
  9. Using 1/3 measuring cup, scoop mixture to form patties. Set them directly on a baking sheet.
  10. Bake at 350F for 15 mins. Let them cool for 10 mins after they’re done.

  11. Store in the airtight container in the fridge for 4-5 days or freeze for up to 1 month.

Recipe Notes

Nutritional Information: 1 patty   Calories: 163   Fat: 2.9 g   Saturated fat: 0.4 g   Carbohydrates: 25.8 g   Dietary Fiber: 10.3 g   Sugar: 1.3 g   Sodium: 7 mg   Protein: 10.3 g 

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

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