Thai Lentil Burger Recipe (2024)

FAQs

Why do my lentil burgers fall apart? ›

Not using a binder to hold the ingredients together.

A good veggie burger isn't just, well, veggies — it needs a binder, something to hold all the ingredients together and keep the burger intact. Without a binder, your burger might completely crumble and fall apart the second it hits the grill or when you bite into it.

Place the ingredients into a canister: Add the drained lentils, garlic, shallot, carrot, tomato paste, cilantro, salt, and black pepper to a food processor. Shape the patties: Scoop out ¼ cup of the mixture at a time. Option 1 Bake: Bake the patties for 10 minutes.

Red and green lentils are very different and don't make good substitutes for each other. Green lentils have thick skins and hold their shape when cooked. Red lentils are hulled with the skins removed and tend to become soft and mushy.

If you want a veggie burger that holds together, use binding agents like cooked grains (rice, quinoa, millet), eggs, flax eggs, bread crumbs, oats, flour or nut/seed flours like almond flour. The amount of grains or flour will depend on the recipe, but it's usually anywhere from ¼ to 1 cup.

Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.

Just make sure not to overcook them; we want them tender but still holding their shape, otherwise your lentil burgers might turn out mushy.

Pound for pound, raw lentils have more protein than steak. While not as protein-dense once cooked, they pack even more iron than meat, in addition to other vitamins and minerals. Fast to cook, easy to store and exalted enough to be buried with the pharaohs of ancient Egypt, these seeds have sustained empires.

Since lentils have more fiber, lentils win this round. Lentils contain more protein than Chickpeas. Both chickpeas and lentils are great sources of vegetable protein. However, since lentils have more of this healthy nutrient, lentils win this round.

Beans, peas, and lentils are excellent sources of plant protein, and also provide other nutrients such as iron and zinc. Because they are similar to meats, poultry, and fish in their contribution of these nutrients, they are considered part of the protein foods group.

Black Lentils (Beluga lentils)

Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

What are the tastiest lentils? ›

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

Do red lentils need to be soaked before cooking? No, there is no need to soak red lentils before cooking but it is a good idea to give them a quick rinse.

The binder holds the patties together and keeps them from falling apart as they cook, and can also add extra flavor to your burger. Common veggie burger binders include eggs, flax egg, wheat germ, breadcrumbs, oats, miso paste, or even water.

Slice up some onions and (optional) beets thinly. The onions help to keep the burgers moist and add steam and flavour during cooking. If you don't like onions, try sliced mushrooms. Spices like garlic powder and a good barbecue sauce are also important for that authentic barbecue flavour.

We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible. Or if you'd rather work smarter than harder, use a stuffed burger press like the Big Boy Burger Binder, which shapes the perfect burger every time. Go easy on the flipping too.

Red and Yellow Lentils

Good For: Because of their “split” nature, this variety of lentil tends to disintegrate when cooked, making them ideal to use in soups or stews (especially as a thickener), and in casseroles or any other dish where they are pureed.

Try to work as efficiently as possible and avoid squeezing too hard, since overworking the beef is a big reason why burgers fall apart. If you don't want to grill them right away, however, throw them in the fridge while you wait – colder burgers are less likely to break down when you cook them.