If you’ve ever tried making your own veggie burgers from scratch, you know that it’s a bit of an art. These vegan burgers, a recipe specially created for us by superfood chef Julie Morris, achieve that magical longed-for combination: a well-formed patty that retains its shape when cooked, thanks to oats and coconut oil; a profound umami mouthfeel imparted by the lentils, flaxseed, miso and hemp; and great flavoring from the generous amounts of onion and garlic used for the mix.
Here are the ingredients, plus a step-by-step guide with pictures below!
Lentil-Hemp Vegan Burgers
¾ cup dried green lentils
2 tablespoons Dr. Bronner’s Coconut Oil, plus extra for cooking
½ cup red onion, finely diced
3 large cloves garlic, minced
1½ cups zucchini, shredded
1/3 cup ground flaxseed powder
1/3 cup rolled oats
2 tablespoons miso paste
½ cup hemp seeds
Sea salt and ground black pepper
Step by Step Cooking Guide:
Fill a medium pot with 2¼ cups water. Stir in the lentils, and bring to a boil. Reduce the heat to a simmer, and cook until all the liquid has evaporated and the lentils are cooked through; about 20 minutes. Remove from heat.
Warm 2 tablespoons of Dr. Bronner’s Coconut Oil in a sauté pan over medium heat. Add the onions, and cook for 3 minutes.
Stir in the garlic, and sauté for 30 seconds. Add the zucchini, and cook for 3-4 minutes longer, stirring often, until zucchini is wilted.
Remove from heat and transfer the cooked vegetables to a food processor. Add the flaxseed powder, oats, miso, hemp seeds, and the cooked lentils, and process until the ingredients are well combined. Refrigerate the mixture for 30 minutes.
To cook, form the mixture into 6 compact patties, and season both sides with a little salt and pepper.
Melt a little coconut oil in a sauté pan over medium-low heat – about ½ tablespoon oil per batch– and add a few patties to the pan.
Cook each side for a few minutes or until golden.
Serve with your favorite burger trimmings and toppings!