Name: Herb & Lentil Veggie Burgers
Prep time: 25 min
Cook time: 25 min
Total time: 1 h
Yield: 7 patties
Cuisine: Vegetarian
Ingredients: 1 Tbsp olive oil; 1 cup red onion (finely chopped); 3 garlic cloves (minced); ½ cup raw cashews; ½ cup gluten free rolled oats; ½ cup fresh parsley and basil (lightly packed); ¼ cup sun dried tomatoes (drained and chopped); 1 (14 oz / 398 ml) can lentils (drained and rinsed); 1 Tbsp lemon juice; 1 Tbsp tomato paste; ½ to 1 tsp red pepper flakes (to taste); ¾ tsp fine sea salt (or to taste); black pepper (to taste); ½ tsp smoked paprika; 3 Tbsp gluten free oat flour; buns (for serving, optional); mashed avocado (for topping); vegan feta or regular feta (optional, for topping); sliced tomato (for topping)

1

Searing the Beef

Texture tip: Keep mixture coarse, not smooth, so the burgers hold.
Make ahead: Shape patties and chill up to 24 hours before baking.
Serving suggestion: Great with a crisp salad or roasted sweet potato fries.
Leftovers: Store in fridge up to 3 days, or freeze unbaked patties for later.

Notes

1

Preheat oven to 350°F (175°C). Line a sheet pan with parchment.

2

Sauté onion and garlic in olive oil until softened.

3

Pulse cashews, oats, and herbs in a food processor until coarse. Add onion mixture, sun dried tomatoes, lentils, lemon juice, tomato paste, red pepper flakes, salt, pepper, and smoked paprika. Pulse to combine without over processing.

4

Stir in oat flour, let rest 5 minutes to thicken.

5

Shape into 7 patties and place on tray.

6

Bake 23–25 minutes until golden, then let rest on tray 10 minutes to firm up.

7

Serve with toppings of choice.

Instructions

1 Tbsp olive oil

1 cup red onion (finely chopped)

3 garlic cloves (minced)

½ cup raw cashews

½ cup gluten free rolled oats

½ cup fresh parsley and basil (lightly packed)

¼ cup sun dried tomatoes (drained and chopped)

1 (14 oz / 398 ml) can lentils (drained and rinsed)

1 Tbsp lemon juice

1 Tbsp tomato paste

½ to 1 tsp red pepper flakes (to taste)

¾ tsp fine sea salt (or to taste)

black pepper (to taste)

½ tsp smoked paprika

3 Tbsp gluten free oat flour

buns (optional)

mashed avocado (for topping)

vegan feta or regular feta (optional)

sliced tomato (for topping)

Herb & Lentil Veggie Burgers

Anthology of Crumbs

women chef with white background (3) (1).jpg

average rating is 5 out of 5

Veggie burgers can be finicky, but this version proves that a wholesome patty can hold together and taste delicious. Lentils bring hearty substance, cashews add a nutty undertone, and herbs lift everything with freshness. Sun dried tomatoes deepen the flavor while smoked paprika adds warmth. Baked in the oven until golden, these burgers are tender yet sturdy, ready to be served on soft buns with avocado, feta, and ripe tomato.

Servings :

7

Calories:

Prep Time

25 min

Cooking Time

25 min

Rest Time

10 min

Total Time

1 hr