Olive Lentil Veggie Burgers

I found this recipe on the post punk kitchen website and thought it looked delicious. But one problem, it wasn’t gluten free. So I decided to change that. I also added some other vegetables and spices to jazz it up since the soy sauce had to hit the road. Gluten free breadcrumbs are relatively easy to find. Whole Foods has a couple different varieties in the baking isle. Now your probably thinking, “What do I put this burger on? Gluten free and vegan buns are almost impossible to find!” I know. If you are only dealing with the gluten-free aspect then I would suggest you make one of Bob’ Red Mill pre-packaged bread mixes. They are pretty good. And if you are only vegan then no problem here. I’m still working on gluten free and vegan breads, they are kinda difficult, so in the mean time these burgers would be great on they’re own or even over a salad. You’ll have to improvise for the time being.

As far as toppings for this veggie burger I set out tomato slices, arugula (or any green you prefer), and red onion. You could also mix up a spicy “mayo” or other dressing but I felt it was great on its own.

Olive Lentil Burgers

Makes 6-8

2 tbsp Olive oil

1 onion, chopped

1 red bell pepper, chopped

8 oz container cremini mushrooms, chopped

½ tsp dried Basil

½ tsp dried Oregano

½ tsp dried parsley

¼ tsp cayenne pepper

2 cloves garlic, minced

salt and pepper

1/2 cup black olives

1 ¼ cup cooked lentils

1 ¼ cup gluten free breadcrumbs

½ lemon, juiced

couple dashes of hot sauce

Step One: Heat the oil in a large pan. Add onion and cook until translucent, about 5 minutes. Add red bell pepper, mushrooms, spices, and salt/pepper and cook for about 10 minutes. Add garlic and cook for 1 minute more. Remove from heat and set to the side.

mushrooms, pepper, and onions doing its thing
p.s.  don't you love that nifty spatula i got at kohl's?

Step Two: Put the olives in a food processor and pulse until finely chopped. Remove from processor and set aside.

Step Three: Place the mushroom mixture and cooked lentils in the processor and pulse until finely chopped, about 5 or 6 pulses.

Step Four: In a large bowl combine the chopped olives, mushroom/lentil mixture, breadcrumbs, lemon juice, and hot sauce. Mix until incorporated.

Step Five: Divide the mixture into 6-8 burgers, depending on the size you want. Heat a pan on medium and add 1 tbsp of olive oil. Cook the burgers until golden brown, about 5 minutes per side. Enjoy!

These patties could be made in advance and placed in the
fridge until you are ready to cook them.

Finished Olive Lentil Veggie Burger on a bed
of arugula and sliced tomato.