Pecan Lentil Burgers
Adapted from a recipe
in 1,000 Vegan Recipes
by Robin Robertson
photo by Bacon and Tofu on flickr
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I'm not a big "burger" person, but these tasty things are not your typical vegan burgers by any means! The ground pecans add a great texture that is normally missing from most vegan burgers, as well as flavor and a "stick-to-your-ribs" heartiness.
The original recipe is from Robin Robertson's 1,000 Vegan Recipes, a GREAT resource for any kitchen (vegan or not!). I've made several modifications .... I so enjoyed the pecans that I increased the amount in relation to the lentils to a 1:1 ratio. Additionally, the original recipe used bread crumbs and gluten flour, and hubby is gluten free, so I replaced those with tofu for the binding qualities that those two ingredients normally provide.
I also replaced the olive oil called for in the original recipe with ketchup.
If you are gluten free, note that there is 3/4 cup of oats in this version of the recipe. Oats are gluten free, but in the US, they often come into contact with gluten during storage with other grains which do contain gluten. Certified Gluten Free Oats are available. I'd like to try replacing all the oats with cooked rice in my next experimentation with this recipe. That would eliminate any source of potential gluten, and I think add to the great texture that these already have.
Pecan Lentil Burgers
makes 4 - 6 patties
1 cup cooked lentils
1 cup ground pecans
3/4 cup old fashioned oats
3/4 cup firm or extra firm tofu (about 7 ounces)
(the amount of tofu does not have to be exact)
(... just enough to provide enough "goo" to hold stuff together)
1 medium onion, cut into chunks
1/4 cup ketchup
1/2 tsp. salt
If you do not already have some cooked lentils available, get those started (1/2 cup dried lentils cooked in 1 1/2 cups water for 30-45 minutes). Make sure the lentils are fairly dry before adding them to the recipe. If you've just cooked them, draining them into a colander while still hot will work perfectly. Otherwise, cooking them briefly in dry fry pan will reduce any remaining moisture. Moist is OK, soupy is not.
In a food processor fitted with a metal blade, put your oats, tofu, onion chunks, ketchup, and salt and puree till smooth. Add the lentils and pecans and pulse till combined, but be sure to leave some good texture.
Shape into patties and pan fry on each side in a little oil or Pam Spray until crispy and browned. Serve with your choice of "fixings" on toasted buns.
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