Delicious Lentil Avocado Burgers (Vegan)

Last Friday was a very special day. I attended my cousin’s wedding. The setting couldn’t have been cuter. It was a charming countryside wedding that took place in a beautiful, rustic barn that

felt super cozy. There was a little river flowing alongside the barn, and a crowd of happy, little geese cheerfully waddled in the midst of us guests. She wore flowers in her shiny, brown hair, and looked absolutely lovely. What a beautiful day.

But there was another memorable thing that happened that day. It was quite funny actually. I met my first “fan” that day. Yay, how exciting! I always wonder who my readers are (yes, I mean you guys). Y’all know so much about me but I know so little about you. So it was really cool to meet one of you in person.

What a coincident that this lovely girl, and I attended the same wedding. We ran into each other in the bathroom, and started chatting. She then told me that she loves to read my blog, and follows me on Instagram. Meeting you was really fun Katie:-)

I hope you enjoy today’s recipe. It is a delicious vegan lentil avocado burger. Back in California I learned that the best way to eat a burger is to add avocado to it. Here’s what you’ll need to make this delicious healthy, plant-based, low fat delight:

For the lentil patties

1 large onion, chopped finely
1 big clove garlic, chopped finely
400 g (14,1 oz) lentils
1600 ml (54,1 fl oz) water
6 big bay leafs
1 Tbsp apple vinegar
115 g (4 oz) fine bread crumbs (usually bread crumbs are vegan)

For the avocado sauce:
20 g (0,7 oz) onion
2 avocados
4 sprigs cilantro (remove stem)
2 Tbsp water
Salt to taste

Topping:
Raw onions, sliced
Cucumber, sliced
Tomatoes, sliced
Lettuce

Burger buns (homemade or from your local bakery-check the ingredients)

First rinse your lentils, and drain them well. Then set them aside. Meanwhile add your chopped onions, and garlic to a pan, and set the heat to medium.  Yes, without the addition of oil. Now sweat your onions, and garlic a few minutes. Once they start to get a little color, add the lentils, water, and bay leafs. Stir well, and cover the pan with a lid. Leave a little gap, so that a tiny amount of steam can escape.

The heat should be set to medium. Let the mixture cook gently for about 45 minutes, or until only a little bit of fluid is left. If it is still very watery after 45 minutes, cook your lentils a bit further until only a little bit of water is left. Once that is achieved, remove the pan from the heat and add the vinegar and salt. Afterwards add the bread crumbs and salt.

Let the mixture stand for about 10-15 minutes, so the moisture can be absorbed properly by the bread crumbs. Then roll the mixture into little balls, and flatten them into burger patties. Use a separate pan, add a teeny tiny bit of oil, and set the heat to medium. Add the patties to the pan, and cook them a few minutes on each side, until they browned evenly on both sides.

It is important to use very little oil for frying, since free oils (oils that have been separated from their seeds, fruits e.g. olive oil, sunflower oil) are linked to causing certain types of cancer, as well as heart disease. Dr John A McDougall has some interesting facts about this, if you would like to know more about this topic. Once your patties are done, set them aside.

Now prepare your avocado sauce. Add all ingredients to a blender and puree until a nice, and creamy texture is achieved. All done. Now it’s time to create your burger. Add your veggies, lentil patties, and avocado sauce to your burger bun. Don’t add the top of your burger bun to your burger, otherwise the taste will be too bready. That way you also eat more veggies, and lentil patties. Enjoy!

Love, Peppa:-)