Spicy Lentil and Oat Burgers.

I’ve decided with all this bread making ive been doing I need more things to go with the bread, so I made these lovely burgers outta things I usually have about the house, and who doesn’t love a good veggie burger? Lentils are my go-to source of protein and yummies, at the beginning of winter I brought about 4 kg of red lentils from an asian food mart and it has saved me a tone of cash! And guess what? I’m only half way though my lentil stash. Lentils also hold a special place in my heart for having lotsa iron in them and……. okay rather than me talking about my love affair with lentils for a few hours, how bout I just give you the recipe? Enjoy!

lentil burger 2

1 cup dried red lentils
2 tbsp chipotle infused oil
1 onion, diced
1 red bell pepper, diced
1 stalk celery, finely diced
1 tsp minced red chili
1 clove garlic, minced
1 tsp cumin
1 1/2 tsp paprika
1 tsp chilli powder
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 1/2 cup oats ((rolled/jumbo oats give the best texture) use gluten free for gluten free burgers)

Cook the lentils according to package directions, drain, and set aside in a mixing bowl to cool. Heat the oil in a pan and saute the onion, bell pepper and celery until softened, add the chill and the garlic and cook for a couple of minutes more. Mix together your spices and tip them into the pan. Stir about for a few minutes, then add the contents of the pan into the mixing bowl with the lentils in. Give a mighty good stir and then stir in the oats, salt and pepper. Taste a little bit of the mix and add extra spices to your taste, if you like it really hot you can always add some hot sauce! Now for the fun part, shaping them,line a baking tray or two with baking parchment, then brush with a little oil, grab a 3 1/2 inch cookie cutter or ring mold and place in on the tray, scoop out about two tablespoons of the mix and place inside the cookie cutter/ring mold and press the mix evenly into shape, Remove the cutter/ring mold and voila! perfect burgers, repeat until all the mix is made into burgers. Preheat the oven to 180c/350f then brush the burgers with olive oil and season with a little bit of salt n pepper. Bake for 10-15 minutes until nicely browned. If you want to fry these, then go a head! Fry on a medium high heat for about 3-4 minutes each side. Serve in burger buns with hot sauce and vegan mayo!

Also great for freezing, freeze the uncooked burgers with a piece of parchment between each burger ready to cook up as and when you need a burger fix. You can also shape the burgers a day in advance and leave them in the fridge over night, this makes them even tastier as the flavours get to meld before cooking.

19 thoughts on “Spicy Lentil and Oat Burgers.

  1. I reckon that oats are a much underused ingredient in homemade veggie burgers, they’re highly absorbant which is something usually required with vegetable and boiled pulse mixtures and they give an excellent texture to chomp into too. Ditto that frugal thought about bulk bags of red lentils as well! I shall give these a go 🙂

  2. Oats and lentils is a very healthy combination. Including them in snack time meals like burgers is a great idea. It is really creative to combine the two as both have their unique texture which will blend well to make burgers

  3. I am happy that you created this vegan top burger! Yeah for us!
    My dinner for tomorrow evening! I will add some spicy oven baked sweet potato fries! Thanks! 🙂 x

  4. Burgers of any sort are off the menu for me at the moment but these beauties look delicious. I love the red flecks adding visual interest and they would look just as gorgeous on a plate with salad as they would bedecked with accoutrements on a big burger bun. Another keeper to add to the collection, cheers 🙂

  5. I don’t know what I want more, the burger or the recipe for that swirly bread. I’ll have to keep reading to see if you posted it. SO behind on my blog reading. Sigh. xx

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