Fructose Free Vegan Lentil Burger
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 roasted red pepper, finely chopped
- 3 tbsp sun-dried tomatoes (oil-packed), finely chopped
Ingredient noteSun-dried tomatoes concentrate the fruit's fructose, which a low fructose diet limits; the small amount used here (about a tablespoon or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid sun-dried tomato, please tap it and change its rating to Red.
- 3 tbsp fresh parsley, finely chopped
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp black pepper
- ½ cup rolled oats
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 2 tbsp olive oil, divided
For serving
- 4 vegan burger buns
- 4 leaves butter lettuce
- 1 large tomato, sliced
- vegan mayonnaise, to taste (optional)
Instructions
- 1
Combine the lentils, water, and 1/2 tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer and cook, uncovered, until the lentils are completely tender and most of the water has been absorbed, about 20–22 minutes. Drain any remaining 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 into a thick paste, with some whole lentils remaining for texture.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!