Vegan Lentil Burgers with Avocado Mayo

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Average Rating: 5 | Rated By: 1 users

Vegan burgers don’t go out of style, but they can certainly be updated. I have added cumin and tahini keeping the burgers moist with a Mediterranean flavour. The creamy avocado mayo finishes the burgers perfectly. I enjoy my lentil burgers over red cabbage leaves, but you can serve them with gluten-free sesame buns and all the trimmings.

Ingredients

  • 1 medium-size carrot, roughly chopped
  • 1/4 cup roughly chopped fresh herbs such as parsley, basil and/or cilantro
  • 1 1/2 cups cooked lentils (if using canned, rinse and drain well)
  • 2 Tbsp. tahini paste
  • 2 Tbsp. Melted coconut oil, divided
  • 2 garlic cloves, minced
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. GF ground cumin
  • GF cracked black pepper and pure sea salt to taste
  • AVOCADO MAYO
  • 1 large ripe avocado, mashed
  • 1/4 cup Gluten-Free Vegan mayonnaise, I use Hampton Creek
  • 1 tsp. Fresh lemon juice
  • 1 minced garlic clove
  • Pinch of sea salt
  • Instructions

  • Place carrots in a food processor and pulse until the carrot is finely grated
  • Add herbs, lentils and tahini and pulse 4 or 5 times, until the mixture is coarsely chopped. Do not over process or the burgers will fall apart
  • Transfer lentil mixture in a bowl and add 1 tablespoon of melted coconut oil, garlic, apple cider vinegar, cumin, salt and pepper. Stir well to combine. Refrigerate for a minimum of 30 minutes or until ready to cook
  • Divide and shape mixture into 4 patties. Heat remaining coconut oil in a non-stick pan over medium-high heat. Add patties and cook 5 minutes per side
  • For the avocado mayo, combine all the ingredients in a bowl and spread mixture over the cooked patties. Serve with cabbage leaves, onions, tomatoes, lettuce and or gluten-free hamburger buns


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