Vegan Gluten Free Cheddar 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, plus more to taste
- ¾ cup gluten free oats
- ¾ cup shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 2 large eggs, lightly beaten
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 tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 2 tbsp olive oil, divided
For serving
- 4 gluten free burger buns
- 4 leaves lettuce (optional)
- 1 medium tomato, sliced (optional)
Instructions
- 1
Combine the lentils, water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20–22 minutes, until the lentils are completely tender and have absorbed most of the water. Drain any excess liquid and spread the lentils on a baking sheet 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 — the mixture should be thick and cohesive with some whole lentils remaining for texture.
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