Lentil Almond Veggie Burgers

Our Lentil Almond Veggie Burgers are packed with flavor and nutrition! Lentils (brown or green, your choice) and almonds form the base, to which a savory vegetable blend is added, containing chopped carrots, shallots, celery and thyme. Aquafaba and whole wheat bread crumbs are used as plant-based binders. The preparation time on this recipe is deceiving as most of it is inactive time for necessary refrigeration. As such, the mixture can be prepared in advance (in about 30 minutes), then when it is meal time, your lunch or dinner is just 10 minutes away!

Ingredients

  • 6 cups water
  • 1 cup brown or green lentils, uncooked
  • 3/4 cup carrot, finely chopped
  • 1/2 cup whole wheat bread crumbs
  • 1/3 cup shallots, finely chopped
  • 1/3 cup celery, finely chopped
  • 1/4 cup almonds, sliced
  • 3 tablespoons aquafaba*
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon freshly ground black pepper
  • PREP TIME 100
  • COOK TIME 40
  • Serves 5

Directions

  1. Bring a large pot of water to a boil. Add lentils and simmer on medium-low heat until tender and starting to fall apart, about 25-30 minutes. Drain.
  2. Meanwhile, heat a non-stick skillet over medium heat. Add chopped carrots, shallots, and celery and cook about 3 minutes or until softened, stirring and adding a drop of water if needed.
  3. Add sliced almonds, thyme, and pepper and cook until almonds are lightly toasted, about 2 minutes.
  4. Transfer vegetable mixture to a food processor and add 1 cup cooked lentils. Pulse until mixture is coarsely ground, scraping the sides as needed.
  5. Pour mixture into a large bowl, then add the remaining lentils. Stir and let cool for 10 minutes.
  6. Add whole wheat bread crumbs, aquafaba and lemon juice. Stir then place in the refrigerator for at least 1 hour.
  7. Remove from refrigerator and form into patties.
  8. Cook patties on a non-stick skillet over medium-high heat for 3-4 minutes per side or until lightly browned.

*Aquafaba is the viscous liquid in which canned legumes (e.g. chickpeas) have been cooked. Three tablespoons is equal to one egg or one egg white. In this recipe, aquafaba replaces egg as a binding ingredient, along with the whole wheat bread crumbs. This helps the mixture stick so it can be formed into patties. The refrigeration period (required) will also help the mixture stiffen up. If patties are not forming well, additional bread crumbs can be added.