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Vegan Lentil Burgers

Today we made some lentil burgers. They turned out great, plus they freeze real nice so you can make a bunch of them, then take them out at a later date and reheat them! Enjoy!


100 grams brown lentils
50 grams frozen peas
2 large carrots
2 large celery sticks
1 avocado
1 small onion
rice milk or sunflower seed milk

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Start by cooking the lentils, carrots and celery. You can cook the onion if you want a less stronger taste or omit it completely. For the peas, you want to just let them thaw out or run them under hot water for a couple minutes.

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When everything is soft, put it all together into a blender with the avocado, peas, rice milk (or whatever vegan milk you like), salt and pepper. Blend it all together. When it’s done, pour it into a bowl and add some flour. It should be kind of liquid, but not too much. If it’s a little more liquid then you like, it’s OK. You can always add extra flour or bread crumbs to it.

When everything is mixed you can start forming the burgers. They should be compact and somewhat thick. I spoon them directly onto the frying pan with a bit of olive oil so they don’t stick.

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Let them cook for a couple minutes on each side until they are golden brown and firm. Then you can eat them up! Otherwise you can freeze them. They last for a couple months in the freezer and only take a couple minutes to reheat on the stove 🙂

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