With this vegan lentil and spinach burger you can prepare a super nutritious and healthy dish thanks to the carbohydrates, proteins and vegetable fats that the different ingredients used provide. In addition, you can always vary them to your liking and add or remove vegetables and/or spices to alter the flavors. But I assure you that yes or yes you will like these spinach and lentil burgers that I show you, and if not… you’ll see!
Ingredients to make Lentil and Spinach Burger:
- 1 pot of cooked lentils
- 2 onions
- 100 grams of mixed julienne vegetables (to your liking)
- 1 bag of clean leaf spinach
- 1 pinch of salt
- 1 pinch of minced garlic
- 1 pinch of ground black pepper
- 200 grams of oat bran or breadcrumbs
- 1 splash of extra virgin olive oil
- Other spices to taste
How to make Lentil and Spinach Burger:
1.Peel and chop the onion and place it in a pan over medium-low heat with a drizzle of olive oil. Add the vegetables (to taste) cut into julienne strips and fry everything together until well done.
Trick: It is not necessary to chop the onions or the vegetables very small because we are going to grind them later. You can use a bag of pre-cut frozen mixed vegetables like I did to save time.
2.Drain the cooked lentils in the meantime and wash them a little so they are loose.
3.Sauté the spinach on the other hand for a few minutes until they are poached with a bit of oil.
Tip: You can also blanch the spinach if you prefer so as not to use more vegetable fat (olive oil).
4.Crush the canned lentils in an electric blender or with the blender, but you don’t need to have them completely made into a paste. Just mash them a bit to get a creamier texture and to form the vegan spinach patties well without the need to use eggs, but you can leave whole lentils without problems. Booking.
5.Do the same with the vegetables and onions when they are well fried and blend them a bit. Booking.
6.Also shred the sautéed spinach a bit, not too much, or you can leave the leaves whole if you prefer to find them that way in lentil veggie burgers.
7.Place all the ingredients for the lentil and carrot burgers in a large bowl or dish and add the salt, black pepper, ground garlic and the spices you want to taste.
8.Mix everything with the help of kitchen gloves and add the oat bran (or breadcrumbs) until you get a thick and slightly compact dough. You may need more or less than the 200 g that I indicate in the ingredients, depending on the moisture of the spinach and lentil burger dough that you have made.
Tip: I prefer to use oat bran, which provides more fiber and vegetable protein than breadcrumbs.
9.Place a sheet of parchment paper on a tray (I used the oven tray) and put on clean kitchen gloves. Take portions of the dough and form the vegan burgers by making balls and then flattening them. Cover the tray with plastic wrap and store it for at least 1 hour in the fridge so that they remain well compacted.
Trick: I got 11 burgers with this amount of ingredients, but it all depends on the size of the portions of dough you take to make them.
10.Once they have hardened, you can freeze the spinach burgers perfectly if you are not going to use them right away, or you can directly fry or bake them.
Trick: If you freeze them, take advantage of the vegetable paper by cutting it in the shape of the vegetable burgers and wrapping them well with plastic wrap.
11.If you want to prepare them at the moment, put a little oil in a frying pan and fry the legume burgers for a few minutes. Think that all the ingredients are already made so you do not need to cook them too much, just until they are golden brown.
12.Once browned, serve the vegan lentil and spinach burgers accompanied by a varied salad, for example with cherry tomatoes as I have done. And good luck!
