Red Lentil Veggie Burgers (Oil-Free & Gluten-Free)
No more sloppy veggie burgers! After many years of experimenting, we finally found that using red lentil flour in our veggie burgers helps them firm up nicely. These burgers are great served on a gluten-free bun with lettuce, sliced tomato, and condiments of your choice.
- 4 cup cooked vegetables see notes
- 2 cup red lentil flour
- 1 cup warm water
- 2 tbsp ground flaxseed
- 2 tbsp ketchup
- 2 tbsp gluten-free tamari
- 2 tsp cumin
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1 1/2 tsp dried parsley
- 1 tsp coriander
- 7 dash Franks RedHot Original
- Pulse the cooked vegetables in a food processor until pea-sized. Add to a large mixing bowl along with all of the other ingredients, and mix until well combined. Let the mixture rest for 10 minutes to firm up a little.
- Preheat oven to 400°F.
- Put a little bit of water in a small bowl, and set to one side. Using a 1/4 cup measure of the mix and wet hands, shape the burgers into patties and place on a parchment-lined baking tray.
- Bake for15 minutes, flip the burgers and then bake for an additional 15 minutes.
- You can make the mixture ahead of time, and keep it in the fridge for up to 3 days if you don't want to make the burgers all at once.
- You can store the cooked burgers in an airtight container in the fridge for up to 5 days, or freeze for longer.
- It doesn't matter what roasted vegetables you use. You can use a combination of any root vegetables, mushrooms, onions, cauliflower, or squash.
- You can make your own lentil flour by grinding split red lentils into a flour in a high-speed blender. Note that this is a very light flour, so try not to breathe it in when using it.