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Lentil Burger Recipe With Brussel Sprouts Slaw
This delicious vegan lentil burger recipe is brimming with seasonal veggies and spices, so it certainly has a bit of Christmas flair to it. The lentils are enriched with fresh leek, cremini mushrooms, toasted walnuts, and quinoa. It's paired with a zingy mustard-turmeric slaw made with Brussel sprouts and grated beets, guacamole, and lettuce - all on a soft brioche bun!
Ingredients
Lentil burger
- ½ cup quinoa, thoroughly washed and drained
- ¾ cup water, for cooking quinoa
- 2 tbsp olive oil, extra virgin
- 1 leek, medium, washed, cut into medium rings
- 2 cups cremini mushrooms, dirt removed with damp kitchen towel, cut into medium slices
- ½ cup walnuts, plain, toasted
- 2 cups brown lentils, canned, washed and thoroughly drained. You could use dry lentils that have been cooked instead of canned, if you prefer
- 1 tsp oregano, dried
- ½ tsp garlic powder
- ¼ tsp cinnamon powder
- ½ tsp chilli flakes
- ½ tsp smoked paprika
- 1 tsp salt, sea salt
- ½ tsp olive oil spray, to coat the oven sheet pan and top of patties
Brussel sprouts slaw
- 10 Brussel sprouts, large, outer leaves removed, ends snipped, washed and shredded in food processor
- 2 inch fresh ginger, peeled and finely chopped
- 2 tbsp apple cider vinegar, organic, if possible
- ¼ tsp salt, sea salt
- ¼ tsp black pepper
- 1½ tbsp dijon mustard
Burger add-ins
- 4 tbsp guacamole, ½ tbsp for each burger
- 4 lettuce leaves, large, washed, dried. Half a leaf for each burger
- 2 beets, small, washed, peeled, and grated
- 8 brioche buns, you could opt for gluten free buns, if you prefer
Equipment
Instructions
Lentil burger
- To cook quinoa, place ½ cup dry quinoa that's been thoroughly washed and drained, and 3/4 cup water in a saucepan. Bring it to a boil over medium heat. Then reduce the heat to low, cover the pan and simmer for about 8 minutes - until water is absorbed. Let it sit (covered) for 5 minutes before fluffing with a fork. It should not be mushy.
- In a medium pan, saute the leek on medium heat until translucent.
- Add the mushrooms and cook for a few minutes or until soft.
- While the leek-mushroom mixture cooks, toast the walnuts on low heat until golden.
- Blitz walnuts, spices, and salt in a large food processor until granular.
- Add lentils, quinoa, and leek-mushroom mixture, and process using your food processor's "pulse" function. Take care not to over-process for too long; otherwise, the patties won't hold their shape. I pulse mine 4-5 times.
- Transfer the lentil burger mixture to a large bowl. With damp hands, shape into 8 large patties.
- Spray olive oil on an ovenproof baking sheet, carefully place the patties, and broil for 3 minutes until golden. Broil on the top shelf of your oven.
Brussel sprouts slaw
- In the meantime, prepare the Brussel sprouts slaw for layering: Combine the slaw ingredients in a small mixing bowl and mix well. Refrigerate until it's time to assemble and serve the burger.
Lentil burger assembly
- On a bun, spread ½ tbsp of guacamole and place a half lettuce leaf and grated beets. Next, place a lentil patty on top and finish with slaw.
Notes
- It's super important to drain the lentils completely; otherwise, the patties won't stay together. I like to allow them to sit while I prepare the rest of my ingredients.
- The vegan burgers mixture should not be over-processed — you want to savour the hearty texture of this burger, and the mixture holds together.
- Damp hands will help prevent the lentil burger mixture from sticking to your hands as you form the patties. You can use a bit of oil or cooking spray, too.
- When shaping the lentil burger patties, they shouldn't be wet or sticky; therefore, they don't need to be refrigerated like other recipes.
- You don't have to turn the burgers since they should be golden on both sides after the allotted time.
- When it's time to serve, assemble the burgers so that you can enjoy all the freshness and flavour of the add-ins.
Nutrition Information:
Calories: 500kcal (25%)Carbohydrates: 71g (24%)Protein: 23g (46%)Fat: 14g (22%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 20mg (7%)Sodium: 667mg (28%)Potassium: 897mg (26%)Fiber: 20g (80%)Sugar: 9g (10%)Vitamin A: 1398IU (28%)Vitamin C: 28mg (34%)Calcium: 76mg (8%)Iron: 6mg (33%)
Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.
* Percent Daily Values are based on a 2000 calorie diet.
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