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Peta Lentil Carrot Burgers

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Submitted by Poupoun

Vegan lentil carrot burgers with mashed lentils, tomato paste, and bread crumbs pan-fried until golden. A simple, egg-free plant-based patty ready in 25 minutes.

YIELD

4 servings

PREP

15 min

COOK

10 min

READY

25 min

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.

Ingredients

¼ 59
CUP ML ONIONS
finely chopped
¼ 59
CUP ML CARROTS
grated
¼ 59
CUP ML WATER
3 710
CUPS ML LENTIL
cooked, mashed
2 30
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
3 45
TABLESPOONS ML TOMATO PASTE
¾ 177
CUP ML BREAD CRUMBS
1
X SALT
to taste *
1
X VEGETABLE OIL
for frying, to taste *

Directions

Cook the onion and carrot in the water until tender, about 10 minutes.

Drain off excess water, then combine the onion and carrot with the remaining ingredients except oil.

Form into patties and fry in a lightly oiled frying pan until browned on both sides and heated through, about 10 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 209g (7.4 oz)
Amount per Serving
Calories 605 4% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 175mg 7%
Total Carbohydrate 35g 35%
Dietary Fiber 46g 183%
Sugars g
Protein 81g
Vitamin A 30% Vitamin C 20%
Calcium 13% Iron 69%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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