Spicy Lentil Veggie Burger with Pickled Cabbage

Oh yes! It’s vegan too. This spicy lentil veggie burger is so easy to make that you will fall in love with it.

Just ensure to pre-soak your lentils a few hours before or even a night before. Throw everything in food processor, process, add spices and veggies and make patties. Your spicy lentil veggie patties are ready for baking. And use the healthy, low-carb burger buns to create these amazing spicy lentil veggie burgers.

My Spicy Lentil Veggie Burgers:

Most lentil veggie burger recipes ask for cooked lentils. But, my spicy lentil veggie burger doesn’t require cooked lentils. Just the presoaked ones, and you are good to go. For veggies, I used a variety of mixed veggies. Sometimes, I toss my leftover stir fried veggies, tofu, and even cooked dry sabzis or spiced vegetables in this burger.

In this version of spicy lentil veggie burgers, I sautéed some veggies with salt and spices and pulsed it with the lentil mixture. In that way, I can add a good amount of fiber to each serving of the spicy lentil veggie burger too.

Pickled cabbage:

It’s super easy to make. All you need is vinegar, pickled jalapenos, water and salt. That’s it! I don’t usually make pickled cabbage and store it in the refrigerator. But if you want, you can actually store it for a month in the refrigerator.

How to Make Spicy Lentil Veggie Patty:

Step-1:

Pre-soak the lentils. I pre-soaked them overnight to make them super soft. The ground rule to know if the lentil is soaked well is by pressing each lentil grain between your nails and it should break with little pressure.

Step-2:

In a food processor(yes, you will need one), take the lentils, herbs, and spices. Pulse it for a few minutes to have a grainy mixture. Check this picture to see the consistency.

Step-3:

In a frying pan, add a teaspoon of oil and cook the veggies until tender but not mushy. Add salt and spices as they cook. I always add a teaspoon of cumin powder, half teaspoon coriander powder or more, chili powder based on my preference and salt. Sometimes, I also add a pinch of dried garlic powder, oregano and grilled seasoning too. But that’s totally optional.

Variations: You can even add curry paste, dried herbs only and even dry ranch seasoning too.

• Allow the veggies to cool a bit.
• Then process them separately and mix with the lentil mixture or process everything together until a grainy and well-combined mixture is formed.

Step-4:

Keep your grill, griddle or baking tray ready. If baking, preheat the oven to 350 F.

Step-5:

• Make the lentil veggie patties by pressing a ball of the dough between your greased palms.
• Now bake the patties until both the sides are brown. It takes approximately 10-15 minutes for the patties to cook thoroughly. Don’t forget to flip them between the suggested baking time for uniform cooking.
• Just check if they are brown and start to look crispy on the out, and they are ready.

NB: Don’t overcook the patties. These lentil patties have a tendency to become very dry.

Or

If grilling, cook on a greased counter-top grill or on a grill pan. I have never cooked these patties on a gas or charcoal grill yet.(So, no comments on that)

For the pickled cabbage:

• Take 2 cups of shredded cabbage in a bowl. Add salt and allow the cabbage to stand for ten minutes.
• Boil 2 cups of water with a bay leaf, a sachet of stevia, few black peppercorns, and pickled jalapenos (fresh if you want more heat), salt and white or cider vinegar or both.
• Once the water reduces to half, turn the heat off. Strain and cool the liquid.
• Now rinse the cabbage to drain the salt.
• Pour this pickling liquid on cabbage and store it in an airtight container.

Nutrition Facts Spicy Lentil Veggie Burger:

Nutrition for Spicy lentil veggie burgers: I used low-carb dinner rolls, 40 cal per roll and 11g total carb

Per Patty: 101cal, 16.3g carb, 5.8g protein (The recipe makes 6-8 patties)

Pickled cabbage: 19.4cal, 4.1 g carb. 0.7g protein

📖 Recipe

And some more healthy meal ideas for you.

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