Lentil Burgers

Veggie burgers. Do you love them or hate them? If you have trouble finding premade ones that don’t taste like cardboard, then give this recipe a try!

It does require a little preparation work and you’ll need to start the prep work about 3-4 hours before you want to cook them, but they can be made the day before if needed. You can also store them in the fridge for a few days and reheat when needed, or cook a double batch and freeze them for a later date when you need something quick.

This recipe is in line with the ingredient serving sizes noted in the Monash University FODMAP Diet and FODMAP Friendly app (at the time of writing) if you stick to one burger at a time.

Serve on the side of a plate of vegetables or as a bunless burger with lettuce, tomato, cucumber and your favourite burger ingredients!

Makes: 6 patties
Servings: 3-6

Ingredients for lentil burgers

• 2 cups cooked quinoa (½ cup dry quinoa)
• 1 x 400g/15oz can of lentils
• ½ cup almond flour
• 1 tbs chopped chives
• ¼ cup chopped parsley
• 2 tsp mustard powder
• 1 tsp dried oregano
• ½ tsp salt
• Water

Directions for lentil burgers

1. Rinse 1/2 cup dry quinoa in a fine sieve, then place the quinoa and 1 cup water in a small saucepan with a lid
2. Bring the water to the boil and then turn to a simmer until all the water has been absorbed
3. Allow the quinoa to cool in the saucepan with the lid on then place the quinoa in a bowl in the fridge until chilled (about 1-2 hours)
4. Once chilled, add the quinoa to a food processor with the can of (drained and rinsed) lentils, almond flour, chopped chives and parsley, mustard powder, oregano and salt and blend until just combined
5. Line a baking tray with baking paper
6. Then using a 1/3 cup measurement, make about 6 balls of the mix and pat the balls into patties and place them on the tray
7. Place the tray into the fridge for at least an hour to chill
8. Then preheat a moderate oven and bake the patties for 25 mins, then flip and cook for a further 5 mins. Remove and enjoy!