We love a good burger in our house. Weekends nearly always involve a burger meal with ALL the trimmings and fries or a good salad. Sometimes that burger even sneaks in on a Monday night. It happens.
So let’s talk veggie burgers. We do eat some meat, but only a couple times a week. I was looking for a simple yet super tasty burger recipe that would replace some store bought ‘veggie meat’ options we’ve been buying. Those are usually not a very wholesome meat replacement, full of things I’d rather not eat.
I had some pumpkin on hand and wanted to use it. I couldn’t really find a recipe that I was after, so I decided to try and create one myself. And boy, then turned out so yum. I think this has to be my favourite veggie burger so far.
First, there’s pumpkin. It gives these burgers a lovely sweetness . Roasting brings out all the goodness and intensifies the flavour, like in my better for you roasted pumpkin bread!
Then, there’s sage. Now sage is one of those herbs that can be tricky to use, but it goes wonderfully well with pumpkin. It gives these burgers a very meaty and hearty flavour.
The last main star are red lentils. They are packed with goodness and add texture & protein to these burgers. (If you like lentils, or are yet to be convinced, be sure to try out this easy curried lentil soup!
This recipe is simple and requires little hands on time! You start of by roasting the pumpkin & cooking the lentils until soft. Mash it all together with some herbs and yummy extra’s and then bake the patties until firm. You can finish them of by grilling or frying them in the pan. The only thing left to do is to build an epic burger.
These burgers are hearty, savoury and a little sweet. They would be perfect in a bun with goats cheese, rucola and a little chilli. Try them on top of a lovely spinach & walnut salad. Or use them as a filling for a wrap for wholesome lunch goodness.
Are you ready for some veggie burger goodness? Let’s get cooking!
Recipe: Pumpkin & Sage Lentil Burgers
Time: 1.5 hours – Yield: 10 patties
- 1 pumpkin/squash
- 1 cup (250 gr) uncooked red lentils
- 1 bay leaf
- 5 sage leaves, chopped finely (about 1 tsp)
- 1 sprig rosemary, chopped finely (about 1/2 tsp)
- 1 tsp onion powder
- 2 cloves garlic
- 1 spring onion, chopped
- 1/3 cup (40 gr) bread crumbs
- 3 tablespoons olive oil
- 1/2 tsp salt
- Preheat the oven to 350°F/180°C. Slice the pumpkin in half and remove the seeds with a spoon. Put the two halves on a baking tray and roast in the oven until soft (about 40 minutes).
- In the meantime, add the lentils and bay leaf to a pot of boiling water and cook until soft but not mushy (about 15 minutes). Drain and take out the bay leaf.
- Scoop the soft pumpkin flesh out of the skin and add to a large mixing bowl. Roughly mash (you still want a little chunkiness).
- Add the lentils and the rest of the ingredients to the mixing bowl and mix until well combined. Taste and add seasoning if needed. The mixture should be moist & sticking together. You want to be able to form patties – if it’s too soft, add some extra bread crumbs.
- With your hands, form about 10 patties and put them on a lined baking tray. Bake for about 30 minutes or until firm.
- You can use them straight out of the oven, but for some extra colour and flavour, grill, bbq or fry them in a little butter. Add them to a bun with your favourite trimmings and enjoy!
Yield will depend on the size of your patties and pumpkin.
These patties freeze really well so make a big batch and enjoy the ease of pulling them out when you want to.
Let me know if you try this & post using #eatyourdailygreens! And if you like what you’re reading, subscribe to Eat Your Daily Greens below and stay updated via email!