Homemade Veggie Burgers are packed full with spring veggies and made from easy to digest, high protein red lentils. These protein packed, gluten free, vegan veggie burgers will become a quick favorite at your house. They bake up in just 20 minutes and could not be easier to make!
The arrival of spring. The trees are blooming tulips are blooming and all I want is something light yet delicious. Gone are the days of heavy casseroles or big pots of soup, instead I’m craving things like broccoli and fresh mushrooms and can’t wait to get the grill started. Since it’s still a little early to be grilling outdoors on a daily basis after work, I made veggie burgers in the oven.
Did I mention that these burgers are packed with protein, fiber, iron, calcium, are gluten-free, dairy free, and full of Omegas. I added some of my favorite ingredients, hemp heart and walnuts to make sure these had adequate fats. Remember fats are important to help you absorb fat soluble vitamins. These veggie burgers are not heavily seasoned which give the vegetables a chance to SHINE in their spring glory! I used just a bit of garlic powder to give them some flavor.
Red lentils are easily digestible and you’ll be surprised how easily they want to help you make a veggie burger stick together. I use gluten-free oat brand to bind these instead of traditional breadcrumbs. After some experimenting, I found that the oat bran not only provides additional fiber but it’s also the perfect gluten-free binder when paired with ground flax.
Although I do love that heavily seasoned veggie burger, I wanted to make a burger that could go with anything. My favorite toppings are the traditional burger toppings, just lettuce, tomato, avocado, a squeeze of spicy brown mustard, and a pickle if you have one! You really can’t get much better than that in my opinion. These veggie burgers would be great crumbled up over a salad or in veggie wrap paired with some roasted garlic hummus. These veggie burgers are great option for people who are trying to eat less meat or get more veggies in their everyday diet.
You could really add any vegetables you like to this, maybe shred some carrots or zucchini, just make sure that whatever veggie you’re adding is not going to add a lot of moisture. For instance you would want to make sure that all extra liquid was pressed out of the zucchini before adding. Sautéed spinach or wilted kale would also be great to add as well. The possibilities are really endless.
Lentils are have both soluable and insoluable fiber. Fiber is great for your digestive system. It not only helps you feel full when eating, but it also helps keep everything moving in your digestive system, which can help protect you from colon cancer. Soluable fiber can help regulate your blood sugar, which is important, especially if you are diabetic.
Did you know that one cup of lentils provides 90% of the recommended daily allowance for folic acid. This is great for pregnant women but also great for everyone else as folic acid can help protect your artery walls.
Lentils are also packed with plant based protein, one cup of red lentils has 18 grams of protein!
Lentils are packed with iron, magnesium, and zinc. Magnesium has been shown to improve the flow of blood, oxygen and nutrients, so it’s an important mineral to get enough of. You will also get Vitamin C and B-6.
Add hemp hearts to vegan dishes to increase the omega 3’s and protein! Hemp hearts are easy to digest and add a nutty flavor to this dish!
Be sure to save yourself some grief and use parchment paper on your baking sheet before making these. I like to also lightly spray the parchment with coconut oil, just to be sure nothing sticks.
Spring Veggie Burgers
- 1 cup red lentils cooked
- 1/2 cup broccoli
- 1/4 red onion chopped
- 1/2 red bell pepper chopper
- 1/2 container of mushrooms 1/2 cup cooked
- 1/2 tsp. garlic powder
- 1/2 tbs. fresh thyme
- 1/4 cup parsley chopped
- 2 tbs. walnuts chopped
- 1 tbs. ground flax seeds
- 2 tbs. oat brand
- 1 tbs. coconut flour
- 3 tbs. hemp hearts
- 1/2-1 tsp salt
- black pepper to taste
- 1 bay leaf
- In a large pot, add 1 cup lentils and 2 cups water, (after rinsing lentils) and 1 bay leaf and pinch of salt. Boil and cook 20 minutes.
- While lentils cook, chop veggies and saute with 1/4 tsp. salt until lightly browned about 6-7 minutes.
- Add veggies to a large bowl. Add oat brand, ground flax, coconut flour, hemp hearts 1/4 tsp salt and garlic powder.
- Chop parsley and add to veggies.
- When lentils are done, add to veggies. Mix to combine. Add walnuts and mix.
- Divide into 6 equal patties.
- Bake at 400 for 20 minutes. Flip after 15 minutes.
- Top with your favorite toppings!
What about you?
- What spring time food is your favorite?
- Do you ever make lentil veggie burgers? Do you use red lentils or green?
- What’s your favorite burger topping?