Vegan Gluten Free Avocado Ranch Lentil Burger
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Learn more →Ingredients
4 servings
For the patties
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ½ tsp salt
- ½ cup gluten free oats
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tbsp gluten free flour
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For the avocado topping
- 2 ripe avocados, pitted and peeled
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 4 gluten free burger buns
- 4 leaves romaine lettuce
- 1 large tomato, sliced
- ¼ red onion, thinly sliced (optional)
Instructions
- 1
Combine the lentils, water, and 1/2 tsp salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20–22 minutes, until the lentils are fully tender and have absorbed most of the water. Drain any excess liquid and spread the lentils on a plate or sheet pan to cool for 10 minutes.
- 2
Transfer the cooled lentils to a large mixing bowl and mash with a potato masher or fork until roughly two-thirds of the lentils are broken down into a paste, with some whole lentils remaining for texture.
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