These lentil burgers are incredibly healthy, and very delicious. Packed with fibre and folate, they are an easy mid week meal and can be prepared ahead.
160guncooked green or brown lentils or 400 g cookedsee notes above
1onionpeeled and finely chopped
3tablespoonolive oil
2tablespoonground almonds
4tablespoonoats, ground to a coarse flourcertified GF if required
2eggs
1tablespoonWorcestershire saucecertified GF if required
¼teaspoonmustard powder
salt and pepper
1teaspoondried mixed herbs or use fresh, see notes above
Instructions
If using dried lentils, cook them in boiling water for 20-25 minutes until soft. Drain well. If using canned lentils, drain the liquid away.
Meanwhile, fry the onion in a teaspoon of the olive oil for around 10 minutes until golden and soft.
Add the lentils, onion, 2 tablespoons of olive oil and all the remaining ingredients to a bowl. Blitz briefly with a hand blender, or mix well with a fork. The mixture should be well mixed with the lentils slightly broken down, but don't over blend so it becomes a mush. You could also use a food processor, but pulse gently and take care not to over process.
Using your hands, form the mixture into 6 large patties, approx 1.5 cm thick. Fry in the remaining olive oil for 2-3 minutes on each side until golden.
Notes
You can use an egg replacer if you prefer. Mix 2 tablespoon of ground flaxseed into 5 tablespoons of water and leave to stand for 10 minutes.For nut free burgers, use all oat flour rather than ground almonds. Or for grain free burgers, replace the oats with extra ground almonds.For meal prep, the uncooked burger mixture can be stored in the fridge until you are ready to cook.