Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Vegan (of course!)
This is not your average veggie burger. This is a meatball sub in burger form! Yes, a meatball-sub-tasting burger that is vegan… crazy, right? This burger is so delicious that you will not even miss the cheese or the meat! To boot, it is extremely simple to make, and it goes perfectly with my homemade burger buns!
For the burger:
- One cup of split red lentils
- One and a half cups of water (to cook the lentils)
- 1/4 of a cup of garbanzo bean flour
- Two to three garlic cloves
- One and a half tsp. of dried basil
- One and a half tsp. of dried oregano
- One and a half tsp. of dried parsley
- Salt and pepper to taste
For the topping:
- One jar or can of tomato sauce (I used Muir Glen, and found it to give th this burger best Italian flavor)
- My homemade burger buns*, or buns of choice
How to make:
- Preheat your oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper.
- Rinse the lentils.
- Bring the water and the lentils to a boil.
- Once the water is boiling, turn the heat down to low and simmer the lentils until they have absorbed the water and are mushy.
- Once the lentils are done cooking, add them to a food processor with the herbs, flour, salt, and pepper, and blend until they are fully combined.
- Form the batter into patties and place them on the baking sheet.
- Bake the burgers for 20 minutes.
- Once the burgers are done cooking, serve them with lots of tomato sauce and the buns.
*If are using my homemade burger buns, you may find that both the top and bottom bun can be a little too much bread for this burger; furthermore, I like to enjoy this open-faced, so that the bread is not too overpowering.