Anti Inflammatory Gluten Free Smoky BBQ Lentil Burgers
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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
- ½ cup gluten free oats
- ¼ cup gluten free breadcrumbs
- 2 tbsp tomato paste
- 1 tbsp tamari
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 1 large egg, lightly beaten
- 2 tbsp olive oil
For the BBQ glaze
- 3 tbsp bbq sauce (gluten free)
- 1 tsp apple cider vinegar
- ¼ tsp smoked paprika
For serving
- 4 gluten free burger buns, toasted
- 4 leaves romaine or butter lettuce
- 1 large tomato, sliced
- ¼ red onion, thinly sliced (optional)
Instructions
- 1
Combine the rinsed 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 baking sheet to cool for 10 minutes.
- 2
Transfer the cooled lentils to a large mixing bowl. Use a potato masher or fork to mash them until roughly two-thirds are broken down into a thick paste, with some whole lentils remaining for texture.
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