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Mediterranean Veggie Burgers

A mixture of lentils, sun-dried tomatoes, spinach, and Mediterranean seasonings, these burgers have a real Italian flair. As with most bean-based burgers, mashing the cooked lentils and adding rolled oats help bind them together.

Serves 4

What you need:

  • 2 cups filtered water
  • 1-2 cups lentils, sorted and rinsed 
  • 1 bay leaf
  • 1/2 teaspoon each dried basil, oregano and thyme
  • 1/2 teaspoon each garlic powder and chili powder
  • 1/4 teaspoon each sea salt and freshly ground black pepper
  • 1/4 cup sun-dried tomato halves, snipped into small pieces with scissors
  • 1-1/4 cups rolled oats
  • 1/2 cup spinach, triple washed, patted dry and roughly chopped 
  • 1/4 cup each carrot and red onion, finely diced
  • Olive oil, for cooking

What you do:

  1. In a small saucepan, combine water, lentils and seasonings and cook over medium-high heat for 25 minutes. Add sun-dried tomatoes and continue to cook until lentils are tender and all of the liquid is absorbed. Remove saucepan from heat, then remove bay leaf and discard.
  2. Mash lentils with a potato masher. Add remaining ingredients and stir well to combine. Allow mixture to cool for 5 minutes. Portion mixture into burgers.
  3. Lightly oil a large skillet with a little olive oil. Cook the burgers over medium heat until well browned, about 5 to 7 minutes per side, adding additional oil, if needed, to prevent sticking.