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Curried Pumpkin Lentil Burger

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★★★★★

5 from 2 reviews

I am here to tell you to stop buying store bought veggie burgers. They are so easy to make at home and way cheaper, plus they usually taste better. This curried pumpkin lentil burger recipe is perfect for fall.

Another great thing about making veggie burgers is that they are a great meal prep option. This recipe makes up to four burgers so you can easily reheat them throughout the week and have a healthy plant based meal ready to go. Although I love having this burgers on a fresh bun, they also taste great in a salad for a lighter option.

This recipe is pretty easy to make, and no food processor is required. I don't like processed veggie burgers because they come out mushy. Other than sauteing the onions and garlic this burger is made in one bowl. The oven firms up these burgers and is much easier than pan frying.

These curried pumpkin lentil burgers are also very nutritious. The oat lentil combination makes them a complete protein source. They are also packed with fiber from all of the ingredients, and the curry and turmeric adds anti inflammatory properties.

Try them, and let me know what you think!

Ingredients

Scale

This makes 3-4 burgers

  • Flax egg(1 tbsp ground flax + 2 tbsp water) - can sub real egg but you will need to add more flour
  • 1/2 onion - finely chopped
  • 2 garlic cloves - minced
  • 2 cups cooked brown, green, or french lentils
  • 1/2 cup pumpkin puree (not pumpkin pie mix)
  • 1/2 cup cilantro- finely chopped
  • 1 cup rolled oats
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1 tsp curry powder
  • 1 tsp salt
  • 1/2 tbsp culinary vinegar
  • 1 tbsp flour (I used chickpea but oat or all purpose also works)

+toasted buns and your favorite toppings. I recommend avocado.

Instructions

  1. Preheat your oven to 400 degrees.
  2. Next make your flax egg by mixing together flax and water. Set aside refrigerated for 10-30 minutes.
  3. Heat oil over medium heat. Add onions and garlic. Cook for 10 minutes.
  4. Combine all ingredients including flax egg in a large bowl.
  5. On a lined sheet pan form 3-4 evenly sized burgers. I used a small fistful of mixture per each burger.
  6. Bake for 35 minutes. Let cool and enjoy on a toasted bun with desired toppings.

Find it online: https://avocadoskillet.com/curried-pumpkin-lentil-burger/