- Prep-time: / Ready In:
- Makes 4 burgers
- Serving size: 1 burger
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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 room temperature in buns with lettuce, tomato, ketchup, and the remaining 4 teaspoons mustard. If you prefer to warm the patties, place them in a nonstick skillet over medium heat and cook for 2 to 3 minutes on each side.
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 (14)
(0 from 0 votes)Someone recommended using chickpea flour (besan). That would not work. Uncooked chickpea flour tastes horrible. The burger would need to be cooked for quite some time for the flour to do its thing (I don’t know what it is, but it changes once thoroughly cooked)!
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?
Hi Jenn, Either would work! We've updated the recipe to include (optional) heating instructions on the stovetop (Step 3). Hope that helps!
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?
Hi Dianne, The original recipe suggests serving the burgers at room temperature, without cooking the patties. But if you’d like them warm, we’ve updated Step 3 with simple instructions for heating them up. If you decide to make them, let us know how they go!
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.