Food

Here's How to Make a Not-Boring Vegan Burger With Lentils

Because it's time to meat something meat-free.
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Burgers, oh burgers. For most of human history, burgers have only been about beef. Let us tell you, you're missing out if you haven't had the chance to try a meat-free alternative. After all, there's so much variety these days from plant-based options to amazing imitation meat.

Our burger patty of choice of the moment? Lentil. Not only are they easy to prep, but lentil burgers are also extremely tasty and flavorful. Not to mention, healthy. Here's a not-boring vegan burger with lentil recipe.

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RECIPE

  • 1 cup or 190 g. lentils
  • 2 cups water
  • 1 tbsp. flaxseeds
  • 3 tbsp. water
  • 3 garlic cloves
  • 1 small onion, diced
  • 2/3 cups chickpeas
  • 2/3 cups walnuts, chopped
  • 2 tsp. miso paste
  • 1 tbsp. smoked paprika
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup all-purpose flour

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METHOD

1| In a pot, put the lentils in and cover with water.

2| Gently bring water to a soft boil, then lower to medium heat and stir every once in a while for 10 minutes.

3| Strain the lentils and allow them to cool for 10 minutes to remove any excess water and set aside.

4| In a small bowl, prepare your flegg (vegan egg substitute) by mixing the flax seeds and three tablespoons water.

5| In a food processor, put the garlic, onions, chickpeas, walnuts, and pulse until coarsely chopped.

6| In a large bowl, put the cooled cooked lentils, the food-processed ingredients, miso paste, paprika, salt, pepper, and flegg.

7| Mix thoroughly with a spatula or wooden spoon, then later with your hands.

8| Shape the mixture into balls, then flatten into patties.

9| Refrigerate for 10 minutes for the mixture to set.

10| Heat pan with olive oil, and place a patty in it and cook it for two to three minutes both sides.

11| Assemble the sandwich and serve.

Watch below as Go Salad!'s chef Cibbie Gonzales guides you through a lentil burger recipe.

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Paolo Chua
Paolo Chua is the Associate Style Editor of Esquire Philippines.
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