Veggie Burgers – Made with Red Lentils and Millet (vegan, gluten free and soy free)
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I made a batch of these veggie burgers yesterday. I promptly ate a couple of them like cookies (because I just didn’t have the energy for much else) and put the rest in the freezer for future meals. There are plenty of store bought veggie burgers out there but making your own is easy! It’s also inexpensive and you can make a big batch to save for future meals. There are days when I just don’t have it in me to make a meal from scratch (see the above example of me eating veggie burgers like cookies for proof of this). Being able to quickly heat up a veggie burger from the fridge or freezer is a dream.
These burgers are not “meaty.” They are definitely vegetable burgers and they don’t pretend to taste like meat. However, they are delicious and super healthy. Red Lentils and millet are the dream team in this recipe. Along with tasting amazing, they pack these burgers full of fiber, protein and iron. I like to serve the burgers on gluten free bread with hummus and vegetable slices. They are also great on top of a salad. And, yes, you can also just eat them alone, cookie-style. I’d love to hear from you if you make these. Please let me know what you think!
Veggie Burgers with Red Lentils and Millet (vegan, gluten free and soy free)
Ingredients
- 1/2 cup millet dry
- 3/4 cup red lentils dry
- 2 3/4 cup vegetable broth
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 2 Tb. coconut oil
- 1/4 cup raw sunflower seeds
- 3/4 cup oats gluten free if preferred
- 1 medium carrot, minced (approx 1/2 cup)
- 2 stalks celery, minced (approx 1/2 cup)
- 1/2 cup chopped fresh parsley
- 3/4 tsp salt or to taste, see note
Instructions
- Bring the vegetable broth to a boil. Add in the millet, red lentils, coriander and cumin. Reduce heat slightly and simmer, covered, for 30 minutes. Remove from heat and let sit, covered, for an additional 10 minutes (until all liquid is absorbed).
- Preheat oven to 400 degrees F.
- Combine the sunflower seeds and oats and blend until the consistency is similar to that of flour.
- Add the oat/sunflower mix, the coconut oil, carrots, celery, parsey and salt to the millet/lentil mixture. You'll want to do this while that mixture is still warm. Stir well to combine all ingredients.
- To form the veggie burgers, place 1/3 cup of the mixture onto a parchment lined baking sheet. Use the bottom of the measuring cup to flatten to about 1/3" thick. Repeat this with all the mixture. You should end up with 10-12 burgers.
- Bake for 30 minutes at 400 degrees F, flipping burgers once halfway through.