Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Chef, and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Za’tar Lentil and Mushroom Vegetable Burgers! Spiced, protein packed burgers. Perfect for Labor Day weekend.
Any fun plans for Labor Day? I think this is the first time in years that we aren’t traveling, and while I’m sure I’ll experience some type of beach-trip FOMO, I’m content with staying home to catch up on life. It’s been a busy summer and I could use a little down time to read all of the books I keep stacking on my nightstand, meal prep and relax.
One thing that will definitely be happening? A cookout. Even as long-time vegetarians, BL and I still relish a good cookout. I make the burgers, he fires up the grill for corn on the cob, zucchini and banana sundaes for dessert. After all this time, we know our roles.
No surprise here that BL would happily eat frozen veggie burgers every day of his life, while I crave something more. I definitely experience flavor ADD, constantly needing new, new, new. Which, is good if you own a food blog, not so good if your husband craves meal consistency.
I haven’t been able to get za’tar seasoning out of my head; my mom and I talked about doing something with it when she was here a few weeks ago and the itch needed to be scratched. I also needed to make burgers for BL so… the idea was born.
What I love most about these lentil burgers is that they hold their shape after cooking, which- if you’ve ever tried to make homemade veggie burgers- isn’t always a guarantee. I planned on making these vegan to fit everyone, but after trying a version with a flax-egg that crumbled after cooking, I went back to the real thing.
I remember seeing a recipe that used chickpea flour to help bind a meatloaf, which was so genius, I stole it for this. Regular flour, thanks to gluten, can create dense, rubbery veggie patties. Chickpea flour, which is gluten-free, binds in the same way, without the gluey texture. You can find it in the baking aisle or in the bulk-section of more stores.
Of course, you can substitute regular flour. I did to see if it would work and it does, thought I preferred the chickpea. Just, be careful not to overmix the batter.
To keep the za’tar flavor going, I made a quick mayo sauce with lemon juice, more za’tar and a minced garlic clove. Add a generous stack of fresh lettuce, heirloom tomatoes and a toasted bun and dinner is served. Round out the meal with melon ball skewers, red, white and blue potato salad, corn, mint and tomato salad, peach pie bars and watermelon lemonade.
Wishing you a wonderful Labor Day. xo
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
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Za’tar Lentil and Mushroom Vegetable Burgers! Spiced, protein packed burgers.
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