These vegan lentil patties are perfect for burgers. Made with green (puy) lentils, eggplant and breadcrumbs. The texture is similar to a burger but made with lentils. Enjoy on their own or sandwiched between burger buns with a side of coleslaw!
2/3 cup green lentils
3 garlic cloves
1 small yellow onion
3 tablespoons olive oil
1 teaspoon fine sea salt
1 small eggplant
1 cup panko bread crumbs
2 tablespoons nutritional yeast
Zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon tamari
1 tablespoon tahini
1 teaspoon white miso
1/2 teaspoon chili powder
1/8 teaspoon black pepper
8 hamburger buns
Vegan mayonnaise, optional
Vegan coleslaw, optional
Pickled onions, optional
Fill a small saucepan with water and bring to a boil. Add the lentils and cook until soft, about 10 minutes. Strain and set aside.
In a medium skillet add the garlic and onion, drizzle with the olive oil and sprinkle with the salt. Bring to medium heat and cook to soften for about seven minutes. Add the eggplant and stir to combine, cover with a lid and cook until softened, stirring occasionally about 10 minutes.
In a food processor add the panko breadcrumbs and pulse into a ground meal. Transfer to a bowl and keep aside. Then add the eggplant mixture to the food processor with the cooked lentils, nutritional yeast, lemon zest, lemon juice, tamari, tahini, miso, chilli powder and pepper. Pulse to combine.
Add ¾ cup breadcrumbs to the food processor and pulse to combine. The breadcrumb will help to thicken the patties. The texture of the patty mixture should be moist, but you want it dry enough to handle with your hands and hold its shape. Add the remaining one-quarter cup of panko breadcrumbs if needed.
Transfer the lentil patty mixture to the fridge and let cool for 15 to 30 minutes (this will make it easier to mould with your hands). Mould the patties into round flat disks, about the size of your palm (the mixture should make eight patties total). Place the patties on a wood-cutting board.
Heat a frying pan with a generous drizzle of olive oil, and cook the patties until deeply browned and very crisp on the bottom side, about three minutes. Carefully turn and repeat on the second side, adding more oil as needed to maintain a light coating around the patties in a skillet. Optional to also cook on the BBQ either directly on the grill, or place the patties on a sheet pan that's drizzled lightly with olive oil for a crispier patty, flip and cook each side for three minutes or until crispy.
Serve these lentil patties sandwiched between burger buns and toppings of choice. Enjoy!