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
- 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.