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Lentil and Oat Burgers
A vegan burger that holds together without a binder from a packet: lentils cooked down dry, blitzed with oats, and baked rather than fried so nobody stands over a pan. They freeze raw, which is the whole point of making a batch.
Serves 4Prep 20 minCook 40 minlentils
Containsgluten
Protein 17%Carbs 62%Fat 21%
About 510 kcal a serve — 22 g protein, 80 g carbs, 12 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the lentils down dry
LentilsPut the lentils in a saucepan with 500 ml of water and simmer 20-22 minutes, until soft and the water has almost entirely gone. Dry is what you want — a wet lentil makes a patty that falls apart, and there is no rescuing it later.
In the saucepanLentils →
22 min
Soften the onion with the spices
OnionMeanwhile fry the onion in half the oil until soft and golden, add the garlic, cumin, paprika and oregano and cook another minute until fragrant.
In the frying panOnion →
8 min
Pulse it coarse, never smooth
BlitzTip the lentils, the onion mixture, the oats and the salt into a food processor and pulse — pulse, don't blend. You want a coarse mixture you can still see lentils in; a smooth paste bakes into a puck.
In the food processorBlitz →
3 min
Rest it so the oats can drink
RestStir the fresh coriander through, then leave the mixture to sit for 15 minutes. The oats drink up the last of the moisture in that time and the patties stop being sticky — skipping this is why they crack.
In the mixing bowlRest →
15 min
Shape and bake, turning once
BakeHeat the oven to 200C and line a tray. Shape four patties, brush both sides with the rest of the oil and bake 10 minutes a side, turning once, until firm with a dry crust.
On the oven trayBake →
20 min
Into toasted buns
BuildToast the buns and build: lettuce, patty, tomato, and whatever sauce your house argues for.
At the benchBuild →
3 min
Cook's noteFreeze them raw with baking paper between the patties and bake from frozen with an extra five minutes a side. They are also good without a bun alongside rice and a salad, which is how the leftovers usually get eaten.
Estimated per serve
510 kcal · 22 g protein · 80 g carbs · 12 g fatestimates, within ~10%
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