Given that it’s July, I think I’m well within my rights to start craving some more summer-style foods – and for me, that includes burgers! However, this is also my first summer as a vegan and my usual answer to a burger craving – nipping to the local butcher and picking up a pack of their quarter pounders – isn’t an option any more. So, I figured it was time to get creative.
Cue: homemade lentil burgers time!
To be fair, I’ve been making my own burgers for awhile. I used to favour turkey mince and dried apricot, oddly enough (trust me, they were good). But, when I was planning what to make this week I knew I wanted something more smoky and deep in flavour, rather than something with an edge of apricot-laden sweetness. And what food blog would be complete without a burger recipe? Not this one, that’s for sure!
So, these lentil burgers then? Soft, smoky and tasty. The liquid smoke and spices combo give them a real depth of flavour that works great with
- bbq sauce
I personally tend to have a little of all of them… but I am weird like that. BBQ sauce is the general winner with people who aren’t condiment addicts.
All the spices, seriously?
You’ll see that whilst the ingredients list is quite simple (sweet potato, carrot, quinoa, lentils) the ensuing spices list is pretty intense. Essentially, it’s because I was too lazy to cook off any onions or garlic and also because I like things spicy. If you want to keep things simpler, just substitute some premade spice mix. I recommend getting some liquid smoke if you can though: that stuff is amazing and really makes the smoky, BBQ feel more intense – I use it in my smoky mac and cheese recipe too, if you like smoky flavours!
Meatless Monday: BBQ sweet potato and lentil burgers
Luci Rebecca, Made by Luci
- Prep: 50 minutes
- Cook: 40 minutes
- Total: 1 hour, 30 minutes
- Serves 8
- Calories 144
- 1/2 cup red lentils, dry
- 1/4 cup quinoa, dry
- 1 1/2 cups water
- 1 medium (~285g) sweet potato
- 1 small carrot (~85g), diced
- 3 tbsp chickpea flour
- 3 tbsp shelled hemps seeds
- 2 tbsp ground linseed
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 3/4 tsp dried parsley
- 1/2 tsp red chilli powder
- 2 tsp smoked paprika
- 3/4 tsp ground cumin
- 1 1/2 tsp liquid smoke
- 1/2 tsp vegan worcestershire sauce
- 1/8 - 1/4 tsp hot sauce
- Rinse the lentils and quinoa then add to a saucepan with the water and bring to a boil. Cook until all the water has been absorbed, then set aside to cool.
- Meanwhile, cook the sweet potato and carrots until soft, and set aside to cool.
- Once these are cool enough to handle, add the cooked quinoa, lentils, sweet potato and carrot to a bowl with all the remaining ingredients and mash together.
- Chill in the fridge for at least 30 minutes (to help it firm up).
- After at least 30 minutes, turn the oven on to 180°C (fan) and line a baking tray with parchment paper dusted with flour. Divide the mix into eight and shape into patties - the mix can be quite sticky so I tend to put some oil on my hands while shaping the burgers.
- Bake in the oven for 15-20 minutes, then flip them over and bake for another 15-20 minutes.