Made with red lentils and spicy chili garlic sauce, these veggie patties are perfect for weeknight meals. They're also freezable, vegan-optional, and gluten-free.
1tablespoonextra virgin olive oilor other neutral oil
1mediumgreen bell pepperdiced
½cupmatchstick carrots
½cupsliced green onions
¾cuprolled oatsAKA old-fashioned oats
¼cupfresh chopped cilantro
1 and ½tablespoonschili garlic saucesee note #1
1teaspoonground cumin
1pinchred pepper flakesoptional, see note #1
1largeeggwhisked until smooth; see note #2
For serving: burger buns, spinach, guacamole
Instructions
Combine lentils, water, and ¼ teaspoon salt in a small pot. Bring to a rapid simmer over medium-high heat. Reduce to a gentle simmer over medium-low heat. Cover and simmer for 7-8 minutes, or until lentils are tender.
Transfer the cooked lentils to a fine mesh sieve to drain. Gently pat with a paper towel enough to remove excess moisture, but not hard enough to push the lentils through the sieve.
While the lentils are cooking, heat a medium skillet over medium heat. Drizzle with olive oil. Once hot, add the diced peppers, carrots, and green onions. Sprinkle with ¼ teaspoon salt. Sauté until softened, about 5-7 minutes. Stir occasionally to prevent burning.
Transfer all ingredients to a large mixing bowl: cooked red lentils, cooked bell pepper, carrots, green onion, rolled oats, cilantro, chili garlic sauce, cumin, optional red pepper flakes, and whisked egg. Stir to combine.
Use a ½ cup measure to form six patties about the width of your palm. For best results, make sure the burger is no more than ½ inch thick.
Cook on a lightly oiled skillet over medium heat for 3-4 minutes on each side, or until golden.
Serve on burger buns with your favorite fixings, such as spinach, tomatoes, and guacamole. Enjoy!
Video
Notes
Chili garlic sauce: I use Huy Fong brand, which is found in the international aisle at most major grocery stores. It is gently spicy, whereas other brands can be very spicy. If using another brand I recommend adjusting this ingredient to taste. Add an extra pinch of red chili flakes for a spicier patty.
Egg: One large egg can be replaced with one flax egg to make this recipe vegan. To make a flax egg, combine 1 tablespoon ground flaxseed with 3 tablespoons warm water in a small bowl. Let rest for 5 minutes before using. The vegan patties hold together, but not as well as egg-based patties.
Leftovers and reheating: Keep leftovers refrigerated in a closed container for up to 3-4 days. Cook per recipe instructions.
Freezing patties: Freeze individual cooked or uncooked patties for up to 3 months. Reheat on the stove or let thaw completely in the fridge overnight.
Oven instructions: Line patties on a parchment paper lined baking sheet (optional) and bake at 350 degrees F for 20 to 25 minutes. Flip halfway through. This method will yield slightly dryer patties.