I have honestly never made a veggie burger before, just been disappointed in most of the pre-made ones that I’ve tried. Worse still, most veggie burgers aren’t even gluten-free, so our choices have been limited from the get-go!
As with most everything else gluten free, I eventually stop complaining about pre-made versions and just make my own! I’ve been eager to try my hand at making a really good one from scratch, so when the USA Dry Pea & Lentil Council asked me to write some recipes for their blogger recipe challenge, I knew I had my excuse to get to it! Lentils should be the base of any respectable veggie burger – their texture and beautiful color varieties are just begging to be lovingly patted into shape, and you can’t beat their nutrition. Did you know lentils offer not only dietary fiber, but also loads of protein, iron, magnesium, zinc and folate, all with no saturated fat? Indeed!
I paired this burger with my fabulous homemade gluten free buns, but you could certainly eat it sans bun for a low-carb, but really filling meal option. You can also bake these puppies and freeze them for later, or even break them into crumbles for taco filling, put them on your salad, or use them as meatballs for your favorite gluten-free pasta dish! It’s really an impressively versatile (and super healthy) recipe!
Sans bun ideas:
- “Eat Your Veggies!” Zucchini Bread
- Light (& Healthy?!) Chocolate Cake
- Chilled Mexican Pea or Lentil Salad
- Easy Pumpkin Hummus
Gluten Free Veggie Burger
Ingredients
- 1 cup dry lentils
- 3 cups water
- 1/2 cup toasted gluten free bread] crumbs (start with 1 cup of any [gluten free bread, sliced & cubed)
- 1/2 cup toasted sunflower seeds (optional – may substitute with equal measure of nuts or crumbs)
- 1/2 cup walnuts, chopped fine (optional – may substitute with equal measure of seeds or crumbs)
- 1 Tbs. olive oil
- 1/2 cup onion, diced
- 1/2 cup gfJules™ Certified Gluten-Free Oats
- 3/4 cup shredded carrots
- 2 Tbs. nutritional yeast flakes (optional, but super healthy & yummy)
- 2 tsp. cumin
- 1/4 tsp. cayenne pepper (or more, to taste)
- 1/2 tsp. mustard seeds (optional)
- 1-2 Tbs. gluten-free soy sauce (e.g. San-J Organic Tamari or Bragg® Liquid Aminos)
- 1/4 cup minced fresh basil leaves
Instructions
Rinse and drain the dried lentils, then place in a large pot with 3 cups water and bring to a boil. Reduce heat to simmer, then cover to cook for 25-35 minutes, or until the lentils are soft, but not mushy, and have absorbed most of the water. Drain, then pulse in a large food processor or blender, or use a potato masher. Do not completely pulverize the lentils, leaving some intact for texture.
Preheat oven to 300° F.
Spread the bread cubes and sunflower seeds across separate cookie sheets and toast for approximately 30 minutes, stirring occasionally. Once lightly browned, grind the toasted bread cubes in a food processor or blender to create bread crumbs; measure out 1/2 cup of crumbs and reserve extra for other recipes by freezing in a zip-top bag. Next, pulse the toasted sunflower seeds in a blender or food processor to form a coarse meal, leaving some seeds intact for texture. Lastly, briefly pulverize the walnuts until they become fine crumbs, but not for so long that they release their oils and start to form nut butter.
Heat oil in a small pan over medium-high heat, then add the onion and sauté for approximately 5 minutes, or until transparent. Set aside once cooked.
Combine the lentils, bread crumbs, sunflower seeds, ground walnuts, onions, oats, carrots, nutritional yeast, spices, soy sauce and basil in a large bowl. Stir to combine well, adding more oats or bread crumbs if too wet, or more soy sauce if too dry. The mixture should hold together well when formed into a patty. Shape into 8-10 disc-shaped patties, cover and refrigerate for 30 minutes.
In sauté pan add 1-ounce olive or avocado oil; cook burgers for 2 to 3 minutes per side.
Serve as you would a burger, with all your favorite toppings on a yummy Gluten-Free Bun!
Serves 6-8.
Jules, I’d love to try this recipe, but have a question: if I have already-cooked lentils (we make two pounds at a time, and freeze them until we need them), how many cups would I need to skip the lentil-cooking part?
Thanks!
Hi Jackie, my recipe needs approximately 3 cups of cooked lentils. It’s a great idea to cook lots at one time so you’ll have them ready for recipes like this one! Add the lentils to the rest of the mix gradually, so you’ll be sure not to add too many – the goal is to get them patties to hold together well. Enjoy!
Jules, these look great. I am newly diagnosed, and since I am a vegan, beans are a big part of my diet. I cannot find gluten-free dried beans (preferred), or even canned beans, at the grocery store. Every time I call the manufacturer the canned or dried beans are processed on shared equipment with gluten . I know cross-contamination is an issue, so please let me know which brand of beans do you recommend, that I can buy in a grocery store, rather than online. I have also just started reading your first book, thanks for writing it!
Hi Vik, if you’re worried about contamination in the beans you’re finding, try Arrowhead Mills dried beans and lentils and other dedicated growers like Elegant Beans and Rancho Gordo. Glad you’re enjoying my First Year: Celiac Disease and Living Gluten Free book!!
Just made this whole recipe this week and my family loved it! Even the meat eaters. We especially loved the beer bun recipe. My only frustration was keeping the burger together once it is baked. It has a tendency to fall apart. Any suggestions?
Hi Barbara – SO glad everyone loved the veggie burgers & beer buns!!! They really do make a great combo! As for the burgers staying together, they may have been a bit too dry. Next time add more GF soy sauce until you can squish it together into a nice, soft patty. Hope that helps!
Finally a healthy veggie burger. I can’t wait to try it! I hope it tastes as delicious as it sounds. With Jules creating the recipe, it’s bound to be a winner.
I have made tofu burgers but have only had store bought veggie burgers so will give these a try.
These are fantastic! I have the same experience–the only frozen variety I can eat are the Sunshine burgers
they are the best.
Thanks for another great recipe.
Any chance you could start adding analysis to the recipes?
The GF Buns are wonderful. I have made a variety of versions of bread, buns, and rolls using your flour, and they all turn out great.
I am so excited to try the bun recipe!! I think I miss a good burger the most!
I’m looking forward to try making these. They sound delicious.
Have had to stay away from regular veggie burgers because of gluten, thank you!
this sounds terrific, can’t wait to try it this summer and see how it does camping!
Something fun to try this weekend! Can’t wait!
I’m a farm girl from ND…not sure on this one…
Lentils are a definite winner! I love those power packed legumes and I’m very excited to try your newest recipes, Jules. You are an inspiring GF woman and truly help other Celiac’s live a more normal life with your great products and wonderful recipes. Thanks Jules!
The girls and I love veggie burgers, hubs not so much but he’ll eat them.
I like the colors in this one, looks delicious!
Those sound really great – My “Jules” book is growing daily. How well would these freeze – either pre-cooking or cooked?
Jane – happy to add to your “Jules” book with this recipe! You could form the patties and refrigerate for a few days, then cook them, or you could freeze them after cooking – either way. I had several cooked ones left in the refrigerator after I made this batch and we ate them for days! SO NICE to be able to open the fridge and see something yummy for a meal at the ready!
These sound great! They’re similar to a GF veggie burger that I make that has Trader Joe’s Soy Chorizo in it but since finding that my son also has a sensitivity to soy I’d been wondering what to sub in place of it. Duh. LENTILS! Thanks for the great idea and recipe.
These sound great! They’re similar to a GF veggie burger that I make that has Trader Joe’s Soy Chorizo in it but since finding that my son also has a sensitivity to soy I’d been wondering what to sub in place of it. Duh. LENTILS! Thanks for the great idea and recipe.
Wow, that does look good. And I’m with you, the commercial ones (even the gluten free kind) leave a lot to be desired.