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
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
-
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.
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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.
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While lentils and rice are cooking, chop onions and garlic. Caramelize them over medium heat with 1 tbsp of olive oil. Set aside.
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Once lentils and rice are cooked, set them aside to cool, about 10 mins.
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Heat up the oven to 350 F.
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Combine all ingredients in one bowl and stir.
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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.
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After, make sure to taste the mixture and add more salt or pepper if necessary.
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Using 1/3 measuring cup, scoop mixture to form patties. Set them directly on a baking sheet.
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Bake at 350F for 15 mins. Let them cool for 10 mins after they’re done.
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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