Vegan burger

Vegan lentil burger

  • Servings: 8 to 10 burgers depending on size
  • Difficulty: medium
  • Print

vegan burger


  • flax egg : 2½ Tbsp ground flaxseed mixed with ½ cup warm water
  • ¾  cup (measurement before cooking) white short grain rice (best to use white, as it’s more glutenous) – washed, drained and boiled separately
  • 1 cup (measurement before cooking) puy lentils * – washed, drained, and boiled separately (see instructions on pack and don’t over-cook them) Puy lentils have the correct texture that helps create the ‘right-bite’ and texture that this burger yields.  Other beans or lentils will not work as well.
  • 1 cup pecan nuts, finely processed
  • 1 red onion (about ½ cup), finely chopped
  • 1 medium sized portobello mushroom (about ½ cup), finely chopped
  • 1 cup oat flour, or other gluten free flour of your choice
  • 2 slices wholewheat bread (or gluten free), finely processed
  • 1/3 cup sunflower seeds, finely processed
  • a handful of fresh parsley, processed
  • ½ tsp baking powder
  • ½ tsp Himalayan salt
  • ½ tsp chilli powder (optional)
  • ½ tsp curry powder (optional)
  • 2 Tbsp teriyaki sauce (optional)
  • 1 tsp Thai style seasoning
  • just under ¼ tsp asafoetida (fennel) powder

For an even denser burger, add more flax eggs (use 50 % more). Also, make sure you do not overcook the puy lentils, then, when you have drained them well, allow them to dry for an hour or so next to a window so that they lose more moisture, and add a little more dried breadcrumbs. These 3 tips will yield a denser burger.


  1. Start off by making your flax egg mixture. Grind your flaxseed in a coffee grinder or a high speed blender  – this is far more advisable than using ready ground flaxseed, which can often turn rancid.
  2. Use a small hand whisk or fork to mix the ground flaxseed with ½ a cup of warm water in a medium-sized bowl until well blended and thick, and then place your flax egg mix in the fridge for at least 15 minutes (ideally closer to an hour), to give it time to set.
  3. Meanwhile boil your rice and puy lentils separately in plenty of water. Be careful not to overcook the lentils, as they need to be a little chewy, and not mushy.
  4. Finely chop your onion and mushroom, and place in a large bowl.
  5. Then process your pecan nuts, and add them to the onion and mushroom mixture.
  6. Add in the remaining ingredients (to the onion and mushroom mix), except for the flax egg, and stir thoroughly.
  7. Then add in the flax egg mix, and continue to mix until well combined. Using your hands to mix gives you better control, and the flavours are better distributed.
  8. Then, using slightly wet hands, form into tight round patties, transfer onto a pre-greased baking tray, and place in the freezer for 20 to 30 minutes – this helps them to bind better in readiness for frying or baking.
  9. Then take out the burgers you need for cooking now, the remainder can be frozen (they cook just fine from frozen).
  10. If you prefer to bake rather than fry your burgers, pre-heat your oven to 400ºF (200ºC), and bake on a pre-greased baking tray for 15 minutes or so on each side until golden (I haven’t tried baking them, because I find most burgers taste far better fried than baked).
  11. Otherwise griddle fry your burgers for 5 or 6 minutes each side, until they have a deep golden colour, then transfer into a well-greased ovenproof dish – do not cover, and place in the oven on a low heat (around 210ºF/ 100ºC) whilst you prepare your accompaniments.
  12. Assemble and enjoy!



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