Red Lentil Burgers With Kale Pesto [Vegan]

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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 [Vegan]

This Recipe is :

Dairy Free High Protein Vegan

Calories

3105

Ingredients

For the 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 tablespoon olive oil
1 tablespoon chia seeds
1/4 cup of water
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon coriander
Black pepper to taste
2 tablespoons soy sauce
1-2 tablespoons agave nectar

For the Kale Pesto:

3-4 cups of kale, chopped
4 tablespoons of agave nectar
1/3 cup basil, dry
1 teaspoon of dry oregano
1 tablespoon olive oil
1/4 teaspoon salt
1/4 cup of water

Preparation

To Make the Red Lentil Burgers:

Preheat the oven to 345° F. Line a baking sheet with parchment paper.

Mix the chia seeds with 1/4 cup of water. Set aside so the mixture can gel.
Wash and cook your lentils. Set aside and let them drain and cool as much as possible.
Cook the carrot and the potatoes with the spices in olive oil just until they soften. About 5 minutes. Do not overcook.
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.
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.
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.

To Make the Kale Pesto:

Mix all the ingredients except for water in a food processor. Blend until a paste texture is achieved.
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.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:

Red Lentil

AUTHOR & RECIPE DETAILS

Maria is a Science teacher, an environmentalist, and an aspiring vegan who loves all things healthy. Maria’s love for yoga and nature has finally pushed her to ditch the meat and live a healthy vegan lifestyle. When she is not busy relaying wisdom to a classroom full of teenage girls, Maria uses her blog Wayfaring Teacher as a place to inspire people to live a happy, healthy, and active life.

Red Lentil Burgers With Kale Pesto [Vegan]