Crispy Lentil Burger with Curried Avocado Mayo

Pin It

You can always tell the success of your veggie burger by the amount that has (or has not) spooged out the back end after a couple bites. I’ve been feeling some serious burger envy lately, as my man has been concocting different veggie patties for himself packed with eggs and cheese, and the spooge-factor has been very low. These enviable binders, although effective, can be mimicked quite effectively using the amazing flax egg. So I whipped up these simple veggie patties to enjoy with him tonight on our lovely patio, and they successfully held their form after the telling first bites. You can never have too many varieties of veggie burgers on a vegan food site, I always say.

I used flax seed in these burgers in place of flour, and it worked well. Add the quinoa, ground pumpkin seed and lentils, and they are just loaded with fiber and complete protein. This batch will last me three to five days in the fridge, and I’ll use the batter to make lentil balls and smaller patties for salad toppers as well.

Ingredients: Burger Patties (makes 8-12)

1 large can of lentils, rinsed and drained

1 cup of cooked brown rice

1/4 cup cooked quinoa

1/4 cup of ground flax

2 tbsp ground flax ‘egg’ (see link above for directions)

1/2 small white onion, chopped fine

1/2 cup of ground pumpkin seeds

1/2 tsp cumin

1 tsp curry

1 tsp high grade sea salt

Cracked pepper to taste

2 tbsp tahini

1 clove of garlic, minced or chopped very fine

3 green onions, chopped

Mary’s Crackers bashed into crumbs (to coat and provide crispiness)

2 tbsp coconut oil, for frying

Ingredients: Curried Avocado Mayo

1 avocado, nice and ripe

3 tbsp Vegenaise

1 tbsp vegetable oil

1 tsp curry powder

1 clove of garlic, minced

2 tbsp yellow onion, chopped

1 tsp salt

1/4 tsp cayenne pepper

Method: Lentil Burgers

I decided to hand-mash these babies with a large potato masher instead of using my food processor. Whichever method you choose, all you need to do is combine all ingredients except the Mary’s Crackers and blend well. The patties are pretty moist, and the cracker crumbs stuck well to mine, but if you’re having sticking problems, just whip up a bit more flax egg, coat the patties, and then press them into the crumbs on a plate so both sides are coated well.

Fry your patties in the heated coconut oil on medium-low, and cook for about 7 minutes on either side, or until crispy and cooked through.

Method: Avocado Mayo

Combine all ingredients into a small food processor, or mash up with a fork. Extra mayo can be used for a dipping sauce.

Using your bun of choice (I used a gluten-free variety) slather up both sides with the avocado mayo. I decided to make mine a double decker (hungry vegan!), so I put a patty down, threw on some cucumber, lettuce and tomato, and then put another patty on top. I served my burgers with half fries, half salad (which I always do in restaurants because I’m a pain in the ass), and garnished with some of the avocado mayo for dipping.

Delicious, and perfect for upcoming barbecue season!

~The Vegan Project



  1. […] cup of prepared Crispy Lentil Patty, divided into 1/8 cup portions and pan fried in coconut oil until […]

Speak Your Mind