Green lentil burgers are my latest food addiction.
I’ve been a vegan for two years now and a vegetarian since I was eight – and only once in those years have I made my own veggie burgers. It was five years ago and a big failure. I remember that I was so sad watching my soy meat burgers just falling apart, and since then I’ve only bought pre-made veggie burgers and “meat”balls. Until two weeks ago.
I love to experiment with food and that’s something I’ve got to do a lot since I became a vegan. After two years, I have to say that I’ve mastered the art of finding substitutes and experimenting with ingredients.
So, with newfound courage, I decided to give green lentil burgers a try. And this time it was a success! Here is my recipe:
Ingredients for the burgers:
Corn starch (or potato starch)
Oil for frying
For the wrap:
Bread to use for wrapping (or salad as in my Taco Bean Star)
Garlic- and tomato sauce
Use one part lentils and three parts water when you cook the lentils. I always put one vegetable broth in the water to give them a nice flavour.
When the lentils are ready, put them in the fridge for a few minutes to cool down.
Take the lentils out and season them with garlic and your favourite spices. I like chilli, curry, cumin, salt and pepper. Add cornstarch and mix with the lentils by hand until you are satisfied with the texture. Shape the mixture into burgers and fry in a pan.
When the burgers are ready, put them in a wrap with salad, tomatoes, cucumber, fried potatoes, garlic- and tomato sauce.