- Prep-time: / Ready In:
- Makes 4 burgers
- Serving size: 1 burger
- Print/save recipe
Made with pre-cooked black lentils, sweet shredded carrots, earthy walnuts, and umami-rich sun-dried tomatoes, these 15-minute, no-cook vegan burgers prove you don’t need heat to bring the flavor. The combination of un-rinsed cooked lentils and chia seeds creates just the right stickiness to help the mixture hold together beautifully. Served on toasted buns, rolled into a wrap, or tucked into a pita pocket, these scrumptious patties are perfect for a hot day or whenever you crave a wholesome no-cook meal that doesn’t compromise on flavor or satisfaction.
Tips
Make your own bread crumbs: Let 3 oz. whole wheat bread sit out at least 12 hours. Break bread into smaller pieces. Place in a food processor and process until a crumb mixture forms.
Gluten-free version: Use gluten-free bread crumbs and skip the whole wheat bun. Serve on a gluten-free bun or lettuce wraps instead.
For more inspiration, check out these tasty ideas:
Ingredients
- ¼ cup sun-dried tomatoes (not oil-packed)
- 2 8-oz. pouches cooked black lentils or one 15-oz. can no-salt-added black lentils (1½ cups)
- 1 cup coarsely shredded carrots
- ½ cup dry whole wheat bread crumbs (see tip, recipe intro)
- ¼ cup chopped walnuts, toasted if desired
- ¼ cup thinly sliced scallions
- 2 tablespoons chia seeds
- 1 tablespoon reduced-sodium coconut aminos
- 2 teaspoons smoked paprika
- 3 cloves garlic, minced
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon sea salt
- 6 teaspoons Dijon mustard
- 4 whole wheat hamburger buns, toasted if desired
- 4 lettuce leaves
- 4 slices tomato
- 4 tablespoons no-sugar-added ketchup
Instructions
- In a small bowl soak sun-dried tomatoes in enough very hot water to cover 10 minutes; drain. Chop tomatoes. If using canned lentils, drain lentils.
- In a food processor combine chopped sun-dried tomatoes, lentils, and the next 10 ingredients (through salt). Add 2 teaspoons of the mustard. Cover and pulse until mixture is well combined and starting to hold together but still slightly chunky. If necessary, add water, 1 tablespoon at a time, and pulse until mixture holds together.
- Shape lentil mixture into four ¾-inch-thick patties. Serve patties in buns with lettuce, tomato, ketchup, and the remaining 4 teaspoons mustard.
Per serving (1 burger): 505 calories, 79 g carbohydrates, 25 g protein, 9 g total fat, 1 g saturated fat, 0 g cholesterol, 753 mg sodium, 25 g fiber, 12 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (11)
(0 from 0 votes)I wouldn't eat a cold burger in summer at the equator, but à chacun son goût...
If I wanted to heat these, what would you recommend? In a pan on the stovetop? Bake in the oven?
I can't imagine not baking or frying these. Think the recipe is missing final steps.
my error. i don't think we back or cook these.
So you don't heat this? It's served cold?
can I substitute black beans for the black lentils?
If you skipped the walnuts would that reduce the saturated fat?
I have eliminated flour out of my diet. Can I omit the bread?
I have the same question, Colleen. I also need to be gluten free. I wonder if rolled oats would work. Any thoughts, FOK folks?
Rolled oats will work as well a chickpea flour
Rolled oats will work as a replacement binder, but I suggest starting with less than half a cup and adjust as needed. Give the mixture time to absorb any liquid. Oats do this more slowly than breadcrumbs.