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Mediterranean Lentil Burgers

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Hearty Mediterranean lentil burgers packed with cashews, fresh herbs, Kalamata olives, and sun-dried tomatoes. Baked until crisp around the edges, they make a satisfying plant-based meal.

Ingredients

  • 3 cups cooked green lentils (see note)
  • 1 cup raw cashews
  • 1 cup rolled oats
  • 1 tablespoon extra virgin olive oil
  • 2 cups diced yellow onion
  • 5 medium garlic cloves, minced
  • 1 red bell pepper, diced
  • 1 teaspoon fine sea salt, plus a small pinch
  • Freshly cracked black pepper, to taste
  • 1 1/2 teaspoons dried oregano
  • 1 cup fresh herbs, finely chopped (basil, parsley, mint, or a combination)
  • 1/4 cup pitted Kalamata olives, finely chopped
  • 2 tablespoons oil-packed sun-dried tomatoes, finely chopped
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon nutritional yeast
  • 2 tablespoons ground flax seeds
  • Burger buns
  • Sliced tomato
  • Lettuce or arugula
  • Green Goddess Pesto or your favourite pesto
  • Tzatziki
  • Hummus

Instructions

  1. Place the oats and cashews in a food processor fitted with the S blade and grind into a meal. Transfer to a large bowl. Add the cooked lentils to the food processor and pulse five times. Transfer the lentils to the bowl and stir to combine.
  2. Warm the olive oil in a large skillet over medium heat. Add the onion, garlic, and a small pinch of salt. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the bell pepper and cook for 3 minutes more.
  3. Stir in the remaining salt, black pepper, oregano, fresh herbs, sun-dried tomatoes, olives, balsamic vinegar, lemon juice, and nutritional yeast. Remove from the heat.
  4. Transfer the vegetable mixture to the bowl containing the cashews, oats, and lentils. Add the ground flax seeds and mix thoroughly until well combined.
  5. Preheat the oven to 375 degrees Fahrenheit and line one very large or two medium baking sheets with parchment paper.
  6. Form the lentil mixture into 6 to 8 patties, depending on your preferred burger size. Arrange the patties on the prepared baking sheet, leaving about 1 inch between each.
  7. Bake for 30 to 35 minutes, rotating the baking sheets halfway through. The burgers are ready when crisp around the edges and they slide easily from the parchment without leaving residue.
  8. Serve the burgers on buns with sliced tomato, lettuce or arugula, pesto, tzatziki, hummus, or your preferred accompaniments.

Notes

  • Use well-drained cooked green lentils so the burger mixture does not become overly wet.
  • Mixing the burger mixture by hand can help ensure the ingredients are evenly incorporated.
  • Form 6 larger patties or up to 8 smaller patties according to your preferred serving size.
  • For a fully vegan serving option, choose vegan burger buns and serve with hummus or a dairy-free pesto or tzatziki.

Nutrition

Find it online: https://yumfamilyrecipes.com/mediterranean-lentil-burgers/