Carrot and Cumin Lentil Burgers

Lightly spiced vegetable packed green lentil burgers that come together in one bowl and with minimal fuss. Hearty and wholesome, full of protein, these plant-based gluten-free burgers are great any time of year and perfect for BBQ season.

Summer is coming and the warmer weather brings out the BBQs. While I love how many “meaty” options there are on offer in the supermarkets as vegan burger alternatives, if I have a choice, I’d always go with a vegetable-packed patty. Some of the vegan burgers are so much like the real thing and they are great when you are looking to persuade carnivores how amazing plant-based foods can be, but I think vegetable-focused patties are much tastier!

Carrot and Cumin Lentil Burgers

These Carrot and Cumin Lentil Burgers were originally made to celebrate the first BBQ we had at home in late May and I was so pleased with the results. I enjoyed them with all the other tasty BBQ sides like my Nutty Rice Salad but continued to enjoy them throughout the week with salad bowls and this delicious Lemon Tahini dressing. Pour this liberally over the burgers – the zesty lemon works so well with the lightly spiced patties. Simply stir together tahini, lemon juice, water and some salt and pepper – that’s it! I always have a jar of this in the fridge to drizzle over my avocado toasts, salad bowls and even curries, it works well with so many dishes.

Back to the Carrot and Cumin Lentil Burgers – the base is grated carrot, cooked green lentils and spring onion flavoured with ground cumin, turmeric and a pinch of cayenne pepper. Chickpea flour keeps these burgers gluten-free and helps bind the mixture together. Throw it all in a bowl, stir together and then shape into patties – for best results leave them to chill in the fridge before frying and baking them until crispy and golden. That’s all there is to it!

Carrot and Cumin Lentil Burgers

I look forward to making these Carrot and Cumin Lentil Burgers many more times this BBQ season and beyond. Serve them in burger buns with lots of Lemon Tahini sauce, fresh salad leaves and relish or pop them in a bowl and serve with some grains and vegetables. They are so satisfying and so versatile.

I hope you will enjoy these Carrot and Cumin Lentil Burgers with Lemon Tahini – they are naturally full of protein while being 100% plant-based and gluten-free. They come together in one bowl with 7 ingredients and make for the most deliciously lightly spiced, wholesome and hearty vegetable patties.

If you are looking for more summer ideas, how about my Tempeh Taco Salad, Baba Ganoush Falafel Chickpea Flour Wraps, Fava Ban Falafel Rainbow Bowls or Pesto Tomato Homemade Gnocchi.

Carrot and Cumin Lentil Burgers with Lemon Tahini

• Servings: 5
• Time: 20 minutes plus 30 minutes chilling
• Difficulty: easy
• Print

Lightly spiced vegetable packed green lentil burgers that come together in one bowl and with minimal fuss. Hearty and wholesome, full of protein, these plant-based gluten-free burgers are great any time of year and perfect for BBQ season.

Ingredients

• 1 tin cooked green lentils (240g drained weight)
• 120-130g grated carrot (about 2 small carrots)
• 1 spring onion, sliced
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ¼ tsp cayenne pepper
• 40g chickpea flour
• Salt and pepper
• Lemon Tahini:
• 6 tbsp tahini
• 2 tbsp lemon juice
• 4-6 tbsp water
• To serve: salad, burger buns

Directions

1. Drain the lentils well in a sieve and press out any excess moisture. Add to a mixing bowl with the grated carrot, spring onion, cumin, turmeric and cayenne pepper. Give it a stir and pour in the chickpea flour with some salt and pepper. Combine the mixture until fully incorporated.
2. Use your hands to divide the mixture into 5 patties. Shape each one into a burger, pressing the mixture firmly between your palms to compact the mixture. Place onto a lined tray and leave to rest in the fridge for 30 minutes.
3. Preheat the oven to 160Fan/180*C. Heat a drizzle of oil in a large frying pan and add the burgers (which should have firmed up now). Cook for a couple of minutes on each side until golden and crisp. Transfer to a lined oven-proof tray and bake for 10-12 minutes, flipping over half-way through.
4. To serve the burgers with lemon tahini, make the dressing by stirring together the tahini, lemon juice and water with a pinch of salt and stir until smooth. Add more water for a runnier sauce. Serve the burgers with salad or burger buns.

Carrot and Cumin Lentil Burgers

I look forward to hearing what you think of these Carrot and Cumin Lentil Burgers with Lemon Tahini so let me know in the comments below. Tag me if you make them, too – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With carrot lentil burger love x