These burgers are a complete meal in one, containing legumes, whole grain and veggies. I add nuts too but that is completely optional. Serve in a sandwich with salad and hummus or tahini dip, alongside potato wedges and ratatouille, or as a meat substitute as part of a roast dinner. If you don’t have any kidney beans in the cupboard then chickpeas or black eyed beans make a good substitute. If you don’t have any cooked wholegrains then these can be left out: the burgers will hold together without.
Here I’ve made the mixture into burgers but you can use it instead to stuff vegetables for roasting; you can press the mixture into a 2lb loaf tin to make a lentil loaf; or you can roll the mixture into balls for meatless meatballs.
These burgers freeze well. I tend to cook the whole batch then freeze any left overs. You can then cook them from frozen: pop them in the oven at 180C for about 15-20 minutes, or until they are cooked through and crispy.
Free from: oil, soya, yeast
Gluten free: use suitable grains and gluten free oats
Nut free: omit nuts or use chestnuts or seeds if they are tolerated
Wheat free: use suitable grains
- 1 tbsp milled chia or linseed
- 2 handfuls kale or spinach
- 3 heaped tbsp walnuts (optional)
- 1 tin green lentils (drained, rinsed and squeezed to remove excess moisture)
- 1 tin kidney beand (drained and rinsed)
- 1 tbsp tomato purée
- 1/2 cup porridge oats
- 1 cup cooked wholegrains (such as rice, quinoa, couscous or bulgar wheat)
- 1 carrot (peeled and grated)
- 1/2 tsp each of garlic granules and onion granules
- salt and black pepper (to taste)
Mix the milled chia or milled linseed with 80mL water. Leave whilst you prepare the rest of the ingredients. It will form a thick gel. This is the egg substitute.
In a food processor blitz the kale or spinach. Transfer to a large mixing bowl.
Next blitz the walnuts and kidney beans in the food processor. You want to leave some chunky bits. Add to the bowl with the greens.
Now blitz the lentils in the processor and add to the greens, nuts and beans.
Add the rest of the ingredients (including the chia or linseed gel) to the mixing bowl with the greens, nuts, beans and lentils. Give it a good stir to mix everything together.
Roll into about 15 balls and press flat onto lined baking trays. Bake at 180C for about half an hour, turning half way through cooking. The burgers are ready when they are crispy all over.