Sometime when I get a bit lazy I make leftover lentil burgers. 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 leftover mushrooms 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!
Vegan lentil burgers with leftovers
The beauty of burgers is that:
- you can make them with just about any vegetable
- all you need is some lentils, chickpeas or flour to make them into bakeable burgers – it’s good to make sure to always have a couple of packages of gluten-free flour at hand, like Bob Red Mill’s Garbanzo Bean Flour (another name for chickpeas) or this almond flour
- you can easily make them tasty with ingredients which don’t go bad very fast, like soy sauce, sun-dried tomatoes (which by the way I always buy online – so much cheaper than those small packages in the shop), bouillon, salt and pepper
- they are tasty and quick to prepare
- you can add all your left-overs
These burgers are made with mushrooms, bell pepper and lentils and a bit of tamari. But feel free to add all your other left-overs as well!
Lentil burgers with mushrooms and bell pepper
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