Meaty Meatless Burger | Vegan, Gluten Free

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Quite the statement to say this vegan burger is meatiest and meatless. Many would say this is impossible, and I can agree at times!

I’ve had so many meatless burgers as I was exploring vegan food and I always struggled to find anywhere that can deliver a vegan burger full of flavour & substance. Whether you eat meat or not, we want our burgers to be meaty and flavoursome, so making a vegan burger should be no different!

I became pretty good at making my own that ticked all the boxes!



Full of flavour 


I made these burgers when my husband Mogli left me his carrot pulp from his morning juice, knowing I would make use of it! He knows me well – I like to make use of my ingredients and make cost effective meals.  Vegan burgers are one great way of using the pulp! I looked at what else I could use up from the cupboard and fridge as we were running low on fresh ingredients.

Lentils are a great source of protein if you don’t eat as much meat as you used to. This seems to be the way for a lot of people, which is great to see people being more conscious of how much meat they eat AND where it is sourced from.


I hope you enjoy making these lentil vegan burgers ??


Meatless Meaty Burgers

Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine Gluten Free, Vegan
Servings 8 burgers


  • 1 cup brown lentils cooked.
  • 2 cups carrot pulp made from orange carrot & ginger juice pulp
  • 1 cup kale
  • Large handful fresh green herbs Coriander works well here, finely chopped
  • 4 cloves
  • 1 cinnamon stick
  • 1 tsp cumin seeds
  • 1/2 tsp cayenne pepper
  • 1 tsp coriander
  • 1 Flax Egg Ground flaxseed & water
  • Salt Pepper
  • Chickpea Flour as needed
  • Olive oil as needed



  • Cook lentils in 2 cups of water until soft, usually about 20 minutes. Let them cool.
  • Meanwhile, Make your flax egg using 1 tbsp of ground flaxseed with 2 tbsp of water, mix well and set aside.
  • Then we start with dry cooking the spices. (Dry cooking them really brings out their flavour) Heat up a non-stick frying pan on a medium heat. Add the cloves, cinnamon stick and cumin seeds letting them cook until you smell their beautiful aroma. Be careful they don't burn, this won't be a nice flavour to these meatiest meatless burgers!
  • Remove from heat and blitz in a spice / coffee grinder. If you don't have a grinder, you can grind them by hand using a pestle & mortar.
  • Using the same frying pan, add olive oil. Add the kale and some salt until nicely wilted, then set aside.
  • Add carrot pulp to a large mixing bowl. Add cayenne, coriander, flax egg, salt & pepper until well combined. Then add in the dried, cooled lentils along with the kale & fresh herbs.
  • Bring it together with as much chickpea flour as needed so the patties aren't too sticky and hold together well.
  • Leave to set in fridge for 30 minutes so they hold together during cooking & heat oven to 180'C.
  • To Cook Your Burgers you can either cook them just in the frying pan, or you can sear them in the pan and then finish off in the oven which I did.
  • Heat a little oil in the pan, make sure it is hot enough before you add your burger(s). Sear on one side for a couple of minutes, then turn it over to sear the other side. They should be nicely golden brown. If you're not vegan, you can add grass-fed organic butter into the pan to baste the burgers, add some fresh herbs and garlic cloves to the pan and then pop it into the oven to finish cooking.


Serve with grilled asapargus, rocket & avocado salad & toasted pumpkin seeds. Yum!
Keyword Burgers, Gluten Free, Kale, Lentils, MEatless, Vegan

Check out some of our other recipes! If you like a meaty burger, then why not try a meaty meatless meatball! Or maybe you fancy a gluten free pizza or  quinoa salad.

Ibiza chef, food alchemist, Abi Fox, vegan burger

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