Peta Lentil Carrot Burgers

These are sturdy, no-nonsense veggie burgers built on mashed lentils and grated carrots. No eggs, no cheese, no fancy binders. Tomato paste and bread crumbs do all the structural work, holding the patties together through the fry.

Mashing the cooked lentils is what makes these hold their shape. You want them mostly smooth with a few whole lentils left for texture. Too many whole ones and the patties fall apart. Too smooth and they turn pasty. Aim for somewhere in the middle.

Cooking the onion and carrot in water before mixing softens them so they blend seamlessly into the patties instead of creating raw, crunchy spots that weaken the structure. Drain off any excess water before combining or the mixture will be too wet to form.

Tomato paste adds concentrated savory flavor and acts as a subtle glue. Paired with fresh parsley, it gives these patties a flavor that’s earthy and bright at the same time.

Pro Tips

• Make sure the lentil mixture is cool enough to handle before forming patties. Warm mixture is harder to shape.
• Use a light hand when forming. Over-compacting makes the burgers dense and heavy.
• Fry on medium heat so the crust develops slowly. High heat browns the outside before the center heats through.
• These hold up well on a bun with lettuce, tomato, and your favorite sauce.

Variations

• Add cumin and smoked paprika for a spicier, more aromatic patty.
• Mix in cooked quinoa or rice for more body and a different texture.
• Bake at 375°F (190°C) for 20 minutes instead of frying for an oil-free version.