Adapted from Happy Herbivore by Lindsay S. Nixon
Veggie burgers are amazing. Other than tasting good, there are thousands of possibilities. You can mix so many different beans and vegetables together. Here’s another recipe for veggie burgers. Lentils are a great source of protein as well as iron like the oats, a whole grain. These burgers are super easy and quick to cook up, perfect for a weekday meal.
- 2 cups cooked lentils
- 3 tablespoons Dijon mustard
- 2 tablespoons tomato purée
- 1 teaspoon ground cumin
- 1 ½ teaspoons ground coriander
- ½ cup Quaker old-fashioned oats
- 2 tablespoons lemon juice
- Preheat oven to 350F (177C).
- Pulse lentils in a food processor so most become mush-like but some whole and half lentils still remain.
- Transfer the lentils to a mixing bowl and add the mustard, tomato purée and spices and stir to combine.
- Add the oats and stir to combine.
- Add the lemon juice and stir once more to combine.
- Line a cookie sheet with parchment paper. Divide the mixture into six equal portions and shape into patties. Place on the prepared cookie sheet.
- Bake in the preheated oven for 10 minutes, flip the patties over and bake for another 5 minutes or until the burgers are firm and crisp on the outside.
Comments: These burgers have a strong lemon flavor. My mom liked them but thought they should have a little less lemon juice; I was ok with it. When I ate some leftovers for lunch in a sandwich I found that the bread cuts the tanginess from the lemon a little and I thought they were even better with bread. They might also be good chopped up in a salad. If you really like the lemon, the book suggests adding lemon zest but I don’t think they need it.