Lentil burgers with champignons and bell pepper
Tasty lentil burgers with left-overs!

Often people think that foodbloggers and cooks produce something highly sophisticated and culinary on a day to day basis when cooking for themselves. But maybe especially when you cook so much and and so often, you find yourself in front of an empty fridge with some left-over champignons and pepper in it, and a cupboard with just a bag of lentils and some buckwheat flour in it. Sometimes even foodbloggers and cooks are overcome with laziness or tiredness and they don’t feel like shopping or preparing complicated stuff. And when that happens, for me there is only one option: vegan burgers!

Lentil burgers with champignons and bell pepper
Lentil burgers with champignons and bell pepper

The beauty of burgers is that:

  • you can make them with just about any vegetable
  • you just need some lentils, chickpeas or flour to make them into bakable burgers
  • you can easily make them tasty with ingredients which don’t go bad very fast, like soy sauce, sundried tomatoes, bouillon, salt and pepper
  • they are tasty and quick to prepare
  • you can add all your left-overs
Lentil burgers with champignons and bell pepper
Lentil burgers with champignons and bell pepper

These burgers are made with champignons, bell pepper and lentils and a bit of tamari. But feel free to add all your other left-overs as well!

Lentil burgers with champignons and bell pepper
Print Recipe
Servings Prep Time
10 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
10 people 10 minutes
Cook Time
15 minutes
Lentil burgers with champignons and bell pepper
Print Recipe
Servings Prep Time
10 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
10 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
  1. Bring the lentils to boil. They will take around 45 minutes, so reserve some time for it.
  2. Meanwhile, cut the champignons and bell pepper in small pieces and fry them in a frying pan.
  3. When the lentils are ready, blend half of them together with half of the champignons and pepper, olive oil and tamari. Blend till you get a porridge-like mass.
  4. Transfer the mixture to a bowl, add the rest of the lentils and part of the veggies (you can leave the rest of the veggies for decoration, or add them), and knead/mash.
  5. Add some buckwheat flour. The quantity will depend on how wet the mixture is, so you might need to use less or more of it. The end result needs to be a dough-like mixture that you can easily roll nice balls from.
  6. Form the mixture into balls with your hands and flatten these with your hand to form burgers. Fry them on a reasonably high fire in a bit of olive oil on both sides.

Author: Jonathan

Foodblogger, translator, webmaster, Dante specialist, cook. Passionate about natural food, languages, cycling and travels.

No replies yet

Leave a Reply

Be the First to Comment!

Notify of
avatar
wpDiscuz