These tasty burgers are made with spicy lentil patties, crunchy red cabbage, and a creamy lemon tahini dressing.
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They are vegan and gluten-free, packed with wholesome plant-based ingredients.
With 20g of fibres and ten times fewer saturated fats, they are a nutritious and healthier alternative to all-beef burgers.
Health
Time
40mCost
442 kcal
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
2
Blitz onions, black beans, lentils, carrots, and fresh parsley into a chunky paste.
| Onion | 45g |
|---|---|
| Cooked Black Beans | 75g |
| Cooked Brown Lentils | 65g |
| Grated Carrots | 45g |
| Parsley | 1tbsp |
| Garlic Clove | 1 |
| Oat Flour | 1tbsp |
| Ground Flaxseeds | 1tbsp |
| Paprika | 0.5tsp |
| Chillies | 0.5tsp |
| Cumin | 0.25tsp |
| Cayenne Pepper | 0.25tsp |
| Tahini | 0.5tbsp |
|---|---|
| Lemon | 1 |
| Red Cabbage | 65g |
|---|---|
| Gluten-Free Bread Rolls | 2 |
| Lettuce | 20g |
Transfer the lentil mixture to a mixing bowl and incorporate oat flour, ground flaxseeds, paprika, chilli flakes, cumin, cayenne pepper, and salt.
| Onion | 45g |
|---|---|
| Cooked Black Beans | 75g |
| Cooked Brown Lentils | 65g |
| Grated Carrots | 45g |
| Parsley | 1tbsp |
| Garlic Clove | 1 |
| Oat Flour | 1tbsp |
| Ground Flaxseeds | 1tbsp |
| Paprika | 0.5tsp |
| Chillies | 0.5tsp |
| Cumin | 0.25tsp |
| Cayenne Pepper | 0.25tsp |
| Tahini | 0.5tbsp |
|---|---|
| Lemon | 1 |
| Red Cabbage | 65g |
|---|---|
| Gluten-Free Bread Rolls | 2 |
| Lettuce | 20g |
Roll a handful of lentil dough in your hands and then flatten it down over a baking tray giving it a round shape. Repeat until you have used all the mixture and then bake the burgers for 20 minutes at 235°C (455°F).
| Onion | 45g |
|---|---|
| Cooked Black Beans | 75g |
| Cooked Brown Lentils | 65g |
| Grated Carrots | 45g |
| Parsley | 1tbsp |
| Garlic Clove | 1 |
| Oat Flour | 1tbsp |
| Ground Flaxseeds | 1tbsp |
| Paprika | 0.5tsp |
| Chillies | 0.5tsp |
| Cumin | 0.25tsp |
| Cayenne Pepper | 0.25tsp |
| Tahini | 0.5tbsp |
|---|---|
| Lemon | 1 |
| Red Cabbage | 65g |
|---|---|
| Gluten-Free Bread Rolls | 2 |
| Lettuce | 20g |
Thinly shred red cabbage and set it aside. In a mixing bowl, combine tahini with lemon juice and stir well.
| Onion | 45g |
|---|---|
| Cooked Black Beans | 75g |
| Cooked Brown Lentils | 65g |
| Grated Carrots | 45g |
| Parsley | 1tbsp |
| Garlic Clove | 1 |
| Oat Flour | 1tbsp |
| Ground Flaxseeds | 1tbsp |
| Paprika | 0.5tsp |
| Chillies | 0.5tsp |
| Cumin | 0.25tsp |
| Cayenne Pepper | 0.25tsp |
| Tahini | 0.5tbsp |
|---|---|
| Lemon | 1 |
| Red Cabbage | 65g |
|---|---|
| Gluten-Free Bread Rolls | 2 |
| Lettuce | 20g |
Slice the bread roll and stack a handful of lettuce, one lentil burger, a tablespoon of tahini dressing, and some red cabbage. Cover with the top half of the bread and serve warm.
| Onion | 45g |
|---|---|
| Cooked Black Beans | 75g |
| Cooked Brown Lentils | 65g |
| Grated Carrots | 45g |
| Parsley | 1tbsp |
| Garlic Clove | 1 |
| Oat Flour | 1tbsp |
| Ground Flaxseeds | 1tbsp |
| Paprika | 0.5tsp |
| Chillies | 0.5tsp |
| Cumin | 0.25tsp |
| Cayenne Pepper | 0.25tsp |
| Tahini | 0.5tbsp |
|---|---|
| Lemon | 1 |
| Red Cabbage | 65g |
|---|---|
| Gluten-Free Bread Rolls | 2 |
| Lettuce | 20g |
This handy blender is a staple in our kitchen as we use it to mince, dice, chop, blend, and puree to perfection. Meal prepping made easy!
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