These brown lentil burgers are so tasty and sure to please even meat eaters. When I serve these at parties or a barbecue I always get at least one comment on how tasty they are.
They are a great plant based option for a barbecue, they are great in burgers, and they are also great as part of a meal with veggies or salad.
These brown lentil burgers freeze perfectly so I always like to keep a batch in the freezer for a quick meal.
I love these brown lentil burgers because they have a ‘meaty’ kind of texture – they are chewy and firm, yet still moist. My favourite way to eat them is on a bun with lots of salad, American mustard and barbecue sauce.
These burgers are not gluten free, but you can make a couple of simple adaptations to make them gluten free. First, omit the rolled oats and use 50g (3 tablespoons) of brown rice flour in its place (you can usually find brown rice flour in the health food section of the supermarket). Second, use gluten free soy sauce or tamari instead of regular soy sauce.
- 1 onion, finely diced
- 1 carrot, grated
- ½ cup (50g) rolled oats
- 1 ½ cups cooked brown lentils
- 1 cup cooked brown rice
- 2 tablespoons soy sauce
- 1 tablespoon barbecue sauce
- Fry the onion and carrot in a small pan for 5 minutes, until just cooked (add a splash of water if it starts to stick). Place in a large mixing bowl.
- Place the oats into a food processor or blender and grind into flour. Add to the onion mixture.
- Add the remaining ingredients and stir well to combine. Press a handful of the mixture into a patty shape. If it is not coming together, mash a little of the mixture and stir again to combine.
- Form into 8-10 burgers.
- Fry patties over medium heat in a non-stick fry pan for 5 minutes on each side, or until cooked through and lightly browned. (Don't lift or move the patties until 5 minutes or the patties will break or fall apart.)
- To oven bake: Preheat oven to 180ºC. Place on a baking paper lined oven tray and bake for 10-15 minutes, until lightly browned then flip and bake for a further 10-15 minutes, until lightly browned on the other side.
You will need to pre-cook your rice and lentils in preparation for this dish. I like to keep some cooked brown rice and cooked lentils in the freezer so I can make these patties any time.
To make these gluten free use 50g (3 tablespoons) of brown rice flour in place of the rolled oats. Also, use gluten free soy sauce or tamari in place of the regular soy sauce.