Nut-Free Lentil Burger
Sink your teeth into these flavorful Nut-Free Lentil Burgers, a hearty and wholesome plant-based meal that's perfect for anyone looking to enjoy a protein-packed vegetarian option. Made with tender brown lentils, sautéed vegetables, and warm spices like smoked paprika and cumin, these patties are rich in flavor and wonderfully satisfying. Unlike other veggie burgers, this recipe is completely nut-free, making it a safe and delicious choice for those with nut allergies. The combination of oat flour, breadcrumbs, and a single egg ensures the patties hold together beautifully while offering a delightful texture. Serve these golden-brown burgers on toasted buns with your favorite toppings—think fresh lettuce, juicy tomatoes, and creamy avocado—for an irresistible bite. Ready in under an hour, this recipe proves that plant-based dining can be both easy and indulgent. Perfect for weeknight dinners or casual gatherings, these Nut-Free Lentil Burgers are sure to become your new go-to!
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Recipe Information
Ingredients
- 1 cup brown lentils
- 2.5 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 pieces garlic cloves
- 1 large carrot
- 1 cup mushrooms
- 2 tablespoons soy sauce
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup oat flour
- 0.5 cup breadcrumbs
- 1 large egg
- 4 pieces burger buns
Instructions
Rinse the lentils under cold water, add them to a saucepan with 2.5 cups of water, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the lentils are tender but not mushy. Drain any excess water and set the lentils aside to cool slightly.
While the lentils are cooking, finely chop the onion, garlic, carrot, and mushrooms. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, sauté for 2 minutes until they start to soften.
Add the chopped carrot and mushrooms to the skillet. Cook for an additional 5-7 minutes, until the vegetables are tender. Stir in the soy sauce, cumin, smoked paprika, salt, and black pepper. Set aside to cool slightly.
In a large mixing bowl, combine the cooked lentils with the sautéed vegetables. Add the oat flour, breadcrumbs, and beaten egg. Mix thoroughly until the mixture holds together and is easy to shape. If it feels too moist, add more breadcrumbs.
Shape the mixture into four equally sized patties.
Heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat. Cook the patties for about 5-6 minutes on each side, or until they are golden brown and heated through.
Toast the burger buns if desired. Assemble the burgers by placing each lentil patty on a bun and add your choice of toppings such as lettuce, tomato, or avocado.
Serve immediately and enjoy your delicious nut-free lentil burgers!
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 4320 mg | 188% | |
| Total Carbohydrate | 222.1 g | 81% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 27.2 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 397 mg | 31% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2364 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
