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Red Lentil Burgers With Kale Pesto

I have been working hard trying to perfect a recipe for a hearty, filling, and scrumptious vegan burger patty. While I totally enjoy being vegan, my boyfriend still needs constant persuasion that eating vegan food can bring all the pleasures a meat-eater enjoys. As per his request the burgers cannot be chewy or mushy. They also need to be crispy enough on the outside so we can pretend the patties were grilled. The patties should, of course, be super tasty so I can keep convincing my omnivorous boyfriend that being vegan is cool and delicious.

Red Lentil Burgers With Kale Pesto

This Recipe is :

Dairy FreeHigh ProteinVegan

Ingredients

Red Lentil burgers

  • 2 cups of dry red lentils (cooked in 4 cups of water with bay leaves and dashi seaweed to reduce gas)
  • 1 cup of raw almonds, pulsed into a rough meal
  • 1/2 cup of raw sunflower seeds
  • 1 carrot, shredded
  • 2 small potatoes, shredded
  • 1 tbsp olive oil
  • 1 tbsp chia seeds
  • 1/4 cup of water
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • Black pepper to taste
  • 2 tbsp soy sauce
  • 1-2 tbsp agave nectar

Kale Pesto

  • 3-4 cups of washed, chopped kale
  • 4 tbsp of agave nectar
  • 1 tbsp dry basil (that’s all I had, but to make it extra delicious use 1/4 cup of fresh basil)
  • 1 tsp of dry oregano
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 cup of water

Preparation

Red Lentil Burgers

Preheat the oven to 175 degrees Celsius. Line a baking sheet with parchment paper.

  1. Mix the chia seeds with 1/4 cup of water. Set aside so the mixture can gel.
  2. Wash and cook your lentils. Set aside and let them drain and cool as much as possible.
  3. Cook the carrot and the potatoes with the spices in olive oil just until they soften. About 5 minutes. Do not overcook.
  4. Combine the drained lentils, almond meal, chia gel, soy sauce, and agave nectar in a food processor and mix until a uniform but slightly chunky mass is formed.
  5. Combine the lentil mixture, sunflower seeds, and the cooked vegetables in a bowl. If the mixture is too wet, add more almond meal. If the mixture is too dry add some water. Do not make it too dry or the burgers will fall apart in the oven.
  6. Measure out about 1/4 cup of the mixture and shape into patties. Bake the patties for about 20 minutes on each side or until each side is crispy.

Kale Pesto

  1. Mix all the ingredients except for water in a food processor. Blend until a paste texture is achieved.
  2. If the mixture is too dry, gradually add water, 1 tbsp at a time, until desired consistency is achieved.

Notes

We eat these patties as a post workout meal because of the high protein content found in lentils and chia seeds. The carrots and kale pesto take care of your vegetable servings while barley and potatoes provide the carbohydrates. The sunflower seeds take care of some amino acids as well as your healthy fats. This is a vegan meal that is delicious and complete. Kale pesto is raw and is packed with vitamins A, C, and K, as well as calcium. It is also relatively high in protein. Perfect for growing and maintaining muscles.

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6 comments on “Red Lentil Burgers With Kale Pesto”

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Nancy Beckham
8 Months Ago

Why on Earth do you not have a Print Friendly button on these recipes? I just wasted 5 sheets of paper to get a copy that should have taken one page. Please fix this.


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Wayne Potash
2 Years Ago

Delish! Only had one potato so I grated it and an ONION and TWO carrots. Used canned beans because cooking the beans was not figured in the timeline. Trader Joe now has chia seeds. Baked at 350 Fahrenheit Loved the pesto too which stayed fresh for a week.


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Ava
07 Oct 2014

Thanks for the info. I am planning to make this recipe this week.

Midge
2 Years Ago

I just came across this recipe. Wow, sounds yummy. Will have to try it. For the broth to cook the lentils with, did you mean kombu seaweed, not dashi seaweed?


Reply
nik
2 Years Ago

Kale pesto! I love lentil burgers and this is a perfect combo. The pesto will be great on pizza too and with pasta and mushrooms I think. Thanks for the recipe!


Reply
Cut `n Clean Greens
2 Years Ago

Love this! How simple, nutritious and perfectly easy! We're going to feature this on our Facebook page and link here so people can see how you did it, and your lovely photography. If you wish, come LIKE us on Facebook for more recipes and tips on greens like kale, chard, beet, mustard, turnip, collard, spinach, escarole, dandelion and other super healthy green leafies. https://www.facebook.com/Cut.n.Clean.Greens --Your friendly farmers at Cut `n Clean Greens https://www.facebook.com/Cut.n.Clean.Greens


Reply
Maria Benoit: Blogger, Wayfaring Teacher
30 May 2012

Thank you :)



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