Once upon a time I would have baulked at the idea of lentil burgers! But these are amazingly tasty and nutritious. I made a huge batch of mixture and we had burgers on gluten free bread (pictured) and froze the rest of the mixture. Some days later we made batch of burgers in rolls for the kids (plus an extra we were looking after) which they ate (woohoo!) and Dave and I had ours on top of green salads. Yum.
And we STILL have more in the freezer. SO this is a good mix for feeding a lot of people or having ready made meals in the freezer. They could be easily done as little lunch box lentil balls too.
2 cups red lentils, rinsed and cooked and drained (or tinned)
1 cup spinach
1/2 cup broccoli
1/4 cup corn kernels
1/4 cup tomato paste
1 T mustard
2 T chia seeds
season with cumin/paprika/oregano/chilli/garlic/salt/pepper -choose your favourites
fresh spring onion
Optional: 1 cup breadcrumbs (I used gluten free rice crumbs)
Finely dice/grate/chop everything to your preferred size.
Saute the leek first then add the spinach, leek and lentils in the food processor to blend and add the chia seeds, tomato paste, mustard and spices.
Add the remaining ingredients and mix together.
The texture really is up to you. You can blend the whole lot in the food processor if you want it unrecognisable and blended 🙂
I grated the carrot and zucchini and added them with the corn later to give a little texture.
The lentil burgers will work without the added bread/rice crumbs but they will be more moist. Dave prefers them without and I prefer them with so we had some of each going. Again, it is doable either way and is up to your preference!
(I recommend the rice crumbs! I think they give it more texture and they hold together much better).