Made with pre-cooked black lentils, sweet shredded carrots, earthy walnuts, and umami-rich sun-dried tomatoes, these 15-minute, no-cook vegan burgers prove you don’t need heat to bring the flavor. The combination of un-rinsed cooked lentils and chia seeds creates just the right stickiness to help the mixture hold together beautifully. Served on toasted buns, rolled into a wrap, or tucked into a pita pocket, these scrumptious patties are perfect for a hot day or whenever you crave a wholesome no-cook meal that doesn’t compromise on flavor or satisfaction.
Tips
Make your own bread crumbs: Let 3 oz. whole wheat bread sit out at least 12 hours. Break bread into smaller pieces. Place in a food processor and process until a crumb mixture forms.
Gluten-free version: Use gluten-free bread crumbs and skip the whole wheat bun. Serve on a gluten-free bun or lettuce wraps instead.
For more inspiration, check out these tasty ideas:
- Grilled Mushroom Burgers with Tarragon Crema
- Pineapple Teriyaki Burgers
- Sneaky Chickpea Burgers
- Five-Ingredient Veggie Burger
- ¼ cup sun-dried tomatoes (not oil-packed)
- 2 8-oz. pouches cooked black lentils or one 15-oz. can no-salt-added black lentils (1½ cups)
- 1 cup coarsely shredded carrots
- ½ cup dry whole wheat bread crumbs (see tip, recipe intro)
- ¼ cup chopped walnuts, toasted if desired
- ¼ cup thinly sliced scallions
- 2 tablespoons chia seeds
- 1 tablespoon reduced-sodium coconut aminos
- 2 teaspoons smoked paprika
- 3 cloves garlic, minced
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon sea salt
- 6 teaspoons Dijon mustard
- 4 whole wheat hamburger buns, toasted if desired
- 4 lettuce leaves
- 4 slices tomato
- 4 tablespoons no-sugar-added ketchup
Instructions
- In a small bowl soak sun-dried tomatoes in enough very hot water to cover 10 minutes; drain. Chop tomatoes. If using canned lentils, drain lentils.
- In a food processor combine chopped sun-dried tomatoes, lentils, and the next 10 ingredients (through salt). Add 2 teaspoons of the mustard. Cover and pulse until mixture is well combined and starting to hold together but still slightly chunky. If necessary, add water, 1 tablespoon at a time, and pulse until mixture holds together.
- Shape lentil mixture into four ¾-inch-thick patties. Serve patties in buns with lettuce, tomato, ketchup, and the remaining 4 teaspoons mustard.
The post 15-Minute Lentil Burgers (No Cooking Required!) appeared first on Forks Over Knives.
