‘Tis the season for veggie burgers! Of which, I eat an absurd amount of. I loved burgers before I went vegetarian and I love veggie burgers now. If I’m out to dinner and see a homemade patty on the menu, odds are that I’m ordering it.
My basement freezer is stocked with all different kinds- the bulk bag from Costco, homemade ones from a few weeks ago, and at least a few packages from my favorite meatless brands. They are so easy to put together, especially on days when I am tired of cooking. Yup, it happens to all of us.
For those evenings, veggie burgers are key to our survival. Sometimes we eat them plain and sometimes I muster up enough energy to throw together a pasta salad or roasted veggie for a side. Sometimes BL and I finish an entire jar of pickles or sauerkraut alongside and call it a day. It’s always a great dinner.
These patties are super easy to put together, vegan AND stay together! The trifecta of veggie burgers. They aren’t sturdy enough where I would trust them to a grill, but they hold up beautifully in a cast-iron skillet.
I’m relying on pre-cooked lentils that I buy from the produce section of the grocery store, but you can also cook lentils before making these. Just know that the prep time will be longer.
From there, it’s time to give thanks to your food processor. Throw everything in, pulse together and form into patties. That’s it! These are lightly spiced and taste ah-mazing with the red cabbage slaw piled on top. Actually, I think that’s what makes these veggie burgers one of my favorites- the contrast of textures from the patty and the slaw. It’s so good, you almost don’t need a bun. Almost.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Tahini Lentil Burgers! These vegan burgers are super meaty! Perfect for summer cookouts.
- 3 tablespoons olive oil, divided
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1 1/2 cups cooked lentils
- 1/4 cup tahini paste, divided
- 1/2 teaspoon ground cumin
- 1/2 cup freshly grated carrot (pre-grated carrots won’t work the same way)
- 1/4 cup chopped cilantro
- 1/4 cup bread crumbs
- 1 cup shredded red cabbage
- 1 tablespoon red wine vinegar
- burger buns, for serving
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook until onion is softened, but not browned. Set aside to cool slightly. Wipe out the skillet once done, you will use it again to cook the patties.
- Place the cooked onion mixture, lentils, 3 tablespoons tahini, cumin in the base of a food processor and pulse 6-8 times until coarsely chopped.
- Add the carrots, cilantro and bread crumbs to the food processor and pulse another 2-3 times to just combine.The mixture should be able to pinch off into a ball; if it’s too dry, add more tahini. If it’s too wet, add some bread crumbs. Remove and place into a large bowl. Season to taste and add more salt/pepper/cumin if needed. I find that the burgers need to taste well uncooked to taste seasoned once cooked.
- Divide the mixture into 4; then shape into patties.
- Toss together the cabbage, remaining tablespoon of tahini, red wine vinegar and olive oil in a bowl until well combined; I usually use my hands to get the cabbage well-covered. Set aside.
- Heat the remaining olive oil in a large skillet. Add the patties and cook for 4-5 minutes on each side or until golden brown and crispy on the outside.
- Serve on buns with the cabbage slaw!
To make things easy, I use pre-cooked lentils that I find in the produce section of the grocery store.
- Serving Size: 1 burger
- Calories: 474
- Sugar: 3.8 g
- Sodium: 334 mg
- Fat: 19 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 15 g
- Carbohydrates: 59 g
- Fiber: 11 g
- Protein: 22 g