Since we all loved the lentil ball recipe that I made so much I decided to make the recipe into patties, add some different spices and created a vegan chicken burger! We have been eating the Smoky Hickory Black Bean and Quinoa Burgers a lot these days, so I thought I would give a different burger a try. It was a hit!
Breaded Vegan ‘Chicken’ Burgers
While obviously not made with chicken, these vegan burgers are similar in taste and appearance. Made with red lentils, a good source of protein, slow-burning carbohydrates and cholesterol-lowering fiber, they are sure to keep you satisfied. Serve on a whole wheat bun for a hearty meal or with a salad for something lighter. Any way you have them, they are simply delicious!
Makes 6 burger patties
- 1 cup dry red lentils
- 2 1/2 cups vegetable stock
- 2 tablespoons sunflower oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 1/2 cups whole wheat bread crumbs
- 1/2 cup nutritional yeast
- 1 flax egg (2 tablespoons ground flax seed + 3 tablespoons warm water)
- 1 teaspoon parsley
- 1/2 teaspoon sage (not ground)
- 1/2 teaspoon sea salt
- 1/8 teaspoon pepper
In a medium saucepan, bring the vegetable stock and red lentils to a boil. Reduce heat to low, cover and simmer 20-25 minutes, until the vegetable stock has absorbed and the lentils are completely soft. Once the lentils have cooked, remove them from the heat, uncover, stir and allow to cool a little. Meanwhile, heat the sunflower a oil in a skillet on medium heat. Add the onion and garlic and saute 5-7 minutes until soft. Whisk together the flax seed and warm water in a separate small bowl and let sit a few minutes to thicken. Place the cooked lentils in a large mixing bowl and add the flax egg. Next add the cooked onion and garlic, bread crumbs, nutritional yeast, parsley, sage, salt and pepper. Mix all ingredients until well combined then place in the fridge for 25-30 minutes, until the mixture has cooled a little and you can get your hands in it.
While the burgers are in the fridge, prepare the cornmeal breading.
- 3/4 cup whole wheat bread crumbs
- 1/4 cup yellow cornmeal
- 1 teaspoon dried sage (not ground)
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
Place all ingredients together in a small bowl and mix until combined.
Next, preheat the oven to 350°F. Remove the burger mixture from the fridge and roll the burger mixture into large 2 1/2 inch balls.
Flatten down the ball slightly to create the burger patty.
Place the burger patty into the Cornmeal Breading mixture and coat on each side.
Place the breaded patties on a parchment lined baking sheet and bake for 30-35 minutes, flipping halfway through cooking time. The burgers are ready when they are slightly browned.
Serve with lettuce, tomato and Garlic Dill Mayonnaise on a whole wheat bun!
Garlic Dill Mayonnaise
A creative spin on a classic spread. Garlic and dill, what could be better!
Makes 1/2 cup of mayonnaise
- 1/2 cup vegan mayonnaise
- 1 clove garlic, pressed
- 2 teaspoons dill
Whisk all ingredients together in a small bowl until blended. Makes 1/2 cup.
The kids had a hard time eating these in a bun because they are so huge but devoured them cut up and dipped in ketchup.
After supper, we took some time to sit outside and enjoy the remainder of a beautiful day. We decided to check the garden and we have peas!
The girls were pretending to be flower fairies and wanted lilacs in their hair.
Then one flower fairy got cranky!
And it was time to cuddle up to some Little House on The Prairie and fall asleep in mommy’s arms.
Life is wonderful! 🙂