As much as I love my go-to veggie burger recipe, I’ve been craving a few more veggies in my burger itself, instead of just added on top.
While we were in Charlottesville a few weeks ago, I had the best local veggie burger made with lentils and carrots that I just knew I had to recreate.
I did end up using two eggs as a binder since the added veggies made it a little harder than usual to hold the ingredients together into patty form, but if you want to make them vegan, just substitute a flax egg (flax + water that sits till it gels) instead.
Lentil Veggie Burgers
Makes about 9 patties
1 cup lentils, cooked according to package directions
1 cup cooked quinoa
1 cup kale, chopped
1/4 cup carrots, grated
2 cloves garlic, minced
1 tablespoon ground flaxseed
Pre-heat oven to 400 degrees.
Combine all ingredients in a large bowl, mixing until the mixture will stick together when pressed. Season with salt and pepper.
Form into individual patties and place on a silpat or parchment lined baking sheet.
Bake for 20 minutes then remove and let cool. If serving immediately, fry in a little olive oil to crisp up and reheat. Or freeze on baking sheet for at least one hour and then transfer to a freezer baggie to store in the freezer for later use.
Time: 30 minutes