Recipe: Yummy Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!

Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!. These vegan burgers are super meaty! Served with red cabbage tahini slaw. I loved burgers before I went vegetarian and I love veggie burgers now.

I received tons of compliments for them even Presented here is the basic lentil veggie burger patties recipe and you can modify it as you please. This is a delicious vegetarian recipe for lentil veggie burger patties, with vegan version too! These Spicy Chickpea Lentil Burgers have mung dal, chickpeas and taco spice. You can cook Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious! using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious!

1. You need 1 cup of red lentils (small, a deep coral color).
2. You need 1/2 cup of red quinoa.
3. Prepare 1/3 cup of cooked brown rice, optional.
4. It's 1 of small purple onion.
5. You need 4 clove of garlic.
6. It's 1/2 bunch of parsley, leaves only.
7. It's 1 1/2 tbsp of olive oil.
8. It's 2 tbsp of almond butter, optional.
9. It's 1 tbsp of raw tahini (sesame seed butter), optional.
10. Prepare 1 of salt and pepper to taste.
11. Prepare 1 of vegetable oil for frying.

Vegan Food Blog with Healthy and Flavorful Vegan Recipes. This patty has mung dal (petite yellow lentils) which is split and dehusked green mung bean, and chickpeas with roasted red pepper and a taco spice blend. No collection of vegan recipes can be complete without a vegan burger recipe - or two. It takes only four ingredients to make my new Vegan Lentil Burger patty.

Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious! step by step

1. The day before: Rinse lentils well, place in a bowl or jar, cover with water to twice the height of the lentils and leave to soak for 12-24 hours. In a pinch: boil a pot of water, remove from heat and add lentils. Soak for 30-45 mins and continue with recipe..
2. Note about optional ingredients: The rice makes the patties slightly fluffier, the nut and seed butters make them moist and add nutrition..
3. Prepare rice and quinoa. I like to make a large amount for a meal the day before and put aside enough for the patties..
4. Quinoa: Rinse well and leave to soak (optional) for 30 mins up to 4 hours. Drain, place in small pot with 1 cup of water. Bring to a boil, turn down heat, cover and leave to simmer for 15 mins. Fluff with a fork and leave uncovered for another 5 mins..
5. Rice: Rinse well. Place in pot with 3 times the amount of water (for example, 1.5 c water for 1/2 c of rice). Bring to a boil, turn down heat to very low and leave covered to simmer for 45 mins. Remove from heat and leave covered another 5 mins..
6. Drain lentils. Place them in food processor (or bowl for stick blender) with onion, garlic, parsley, olive oil, almond butter, sesame butter and seasoning. Blend until mixture becomes a pasty batter. You can stop a little sooner for more texture..
7. Add rice and quinoa to the mixture and check seasoning. Frying makes the patties bland, so the seasoning should taste a little too strong..
8. Heat oil in skillet. Spoon out or shape patties with your hands and gently place in oil. Fry both sides until lightly browned, about 3 mins per side..
9. Yields 8 burger-style patties or 12-16 smaller patties..
10. I have successfully frozen the mix, thawed it in the fridge overnight and prepared patties from it..

It's perfect with the sweet and spicy flavors of the creamy Mustard Sauce with Maple I created specifically for this burger. This super healthy veggie burger recipe is so EASY to make and completely delicious. They will quickly become your new favorite veggie burgers! Thick, fat, juicy, meaty, super healthy veggie burgers… that are totally plant based! The best part about these savory vegan veggie burgers.