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 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
Ingredients
- 2 cups dupuis lentils
- 250 grams mushrooms
- 1 big bell pepper
- 1 big dash of tamari
- 5 tbsp olive oil
- 1 cup buckwheat flour
- salt and pepper
Instructions
- Bring the lentils to boil. They will take around 45 minutes, so reserve some time for it.
- Meanwhile, cut the mushrooms and bell pepper in small pieces and fry them in a frying pan.
- When the lentils are ready, blend half of them together with half of the mushrooms and pepper, olive oil and tamari. Blend till you get a porridge-like mass.
- 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.
- 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.
- 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.
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