Thai Lentil Burger Recipe (2024)

FAQs

What is a binder for chickpea burgers? ›

Potato flour has the special ability to turn a bit gluey when activated with hot water, so makes for a perfect binder for these burgers! They remain nice and juicy, but hold together well and shouldn't crumble apart as you eat them!

Eggs are the most common and effective binder, and egg replacers are an excellent alternative for vegan burgers. Other common binders include wheat germ, bread crumbs, oats, and ground flaxseeds. These are dry ingredients, though the recipe's other ingredients often add just enough moisture to make a sufficient binder.

To a food processor, add cooked lentils, mushroom mixture, sunflower seeds, soy sauce, and smoked paprika. Process until mixture is well-combined but still has a little bit of texture. Scrape down the bowl of the food processor as needed to ensure the texture is consistent. Add breadcrumbs and stir to combine.

Common binding agents include flax eggs (a mixture of ground flaxseed and water), chia seeds, mashed potatoes, tapioca flour, or even your favorite nut butter. These ingredients help hold everything together and prevent your burger from crumbling.

Do not cook the lentils prior to making this recipe as this will make the patties too mushy and they won't get firm. Shallot: You can also use some red onion as well.

Short grain brown rice, panko bread crumbs, and ground flaxseed help these burgers hold together. DON'T use long-grain brown rice here. It's not as sticky as short grain rice, so it doesn't yield cohesive patties.

Panko breadcrumbs: breadcrumbs help the burgers bind together and create a nice firm texture. You can use gluten free panko if needed! Regular or Italian-style is great. Flax: ground flaxseed is our egg substitute to help the patties stick together so they don't fall apart when you cook them.

If you're vegan, there's a great alternative: flaxseed meal. This substitution often appears in vegan baking recipes but works just as much magic here. To replicate 1 large egg, mix 1 tablespoon flaxseed with 2 to 3 tablespoons water and let sit for a few minutes. Add to the veggie burger mix just as you would an egg.

What can you use to bind burgers instead of egg? In theory, you could use bread crumbs—I recommend using coarse, crustless fresh white bread crumbs—or even grated Parmesan cheese. The best way of getting your burgers to hold together is by using a medium grind 80% beef 20% fat ground chuck and a burger press.

How do you elevate a veggie burger? ›

Pound for pound, raw lentils have more protein than steak. While not as protein-dense once cooked, they pack even more iron than meat, in addition to other vitamins and minerals.

Lentils are rich in a type of fiber that helps your digestive system work as it should and fuels good bacteria in your gut. Fiber may also help reduce the risk of colorectal cancer. “Fiber plays an important role in regulating our bowels and protecting the immune system,” says Homan.

Chickpeas have the thin film covering, takes longer to cook. Lentils are smaller, the outer skin has been hulled, so faster to cook. Garbanzo or chickpeas become lentil when the outer cover is hulled it's called gram, used in India cooking ( channa Dal) also made into powder basen, used in Indian cooking fo pakora.

Short grain brown rice, panko bread crumbs, and ground flaxseed help these burgers hold together. DON'T use long-grain brown rice here. It's not as sticky as short grain rice, so it doesn't yield cohesive patties.

Common veggie burger binders include eggs, flax egg, wheat germ, breadcrumbs, oats, miso paste, or even water.

Cooking them at a rapid simmer can lead to them splitting their skins from the pressure and thus lead to mushy results. Follow this tip: Trust that a gentle simmer will cook the lentils perfectly. Bring the pot to a rapid simmer first, then reduce the heat to low so that the pot just barely bubbles.