Lentil Burger with Homemade Barbeque Sauce

Barbeque Lentil Burger with Homemade Barbeque Sauce. Top on a burger bun or gluten-free bread, and serve with ranch fries.

gluten-free, soy-free, nut-free

  

Summer always makes me think of barbeques, and in Australia, we even try whenever we can to have them in the winter months! Were known for loving tomato sauce (not ketchup), BBQ sauce, and loading them up on everything, 

These patties use brown lentils, but you could use any color lentils, which cook really quickly. For additional flavor add some bbq sauce to the lentils while cooking. Change it up by loading roasted veggies instead of the usual salad toppings, or add some chopped mushrooms. There are endless possibilities to make these burgers versatile.

If you can't eat wheat or yeast, try the burgers with gluten-free toasted bread, as pictured. The actual patties themselves, are gluten-free and vegan. For an oil-free version, you can also bake them. Add my Sunflower Cheddar Cheese for a cheesier burger.

Oats, lentils, flaxseeds, and seasonings are all you really need to get these burger patties looking and tasting phenomenal! 

Barbeque Lentil Burger Recipe

With homemade barbeque sauce

 INGREDIENTS

• Meatball Mixture:
• • 1 Cup oat flour; process rolled oats for 30 seconds in a blender
• • 1 Cup of brown lentils; uncooked = 2.5 cups cooked
• • 2 tablespoons olive oil – plus some for cooking
• • 1 heaped tablespoon tomato paste
• • season to taste
• • 3 Cloves of garlic
• • 1/4 Cup white onion; roughly chopped
• • 1/4 Cup fresh coriander; roughly chopped
• • 2 tablespoons flax seeds flour
• • 1 .5 tablespoons paprika
• BBQ Sauce:
• • 1 tablespoon olive oil
• • 1 Medium white onion; chopped finely
• • 3 Cloves garlic; finely chopped
• • season; to taste
• • 1 tablespoon Sweet Chilli Sauce or less
• • 1/4 Cup white vinegar 
• • 2 tablespoons Maple Syrup
• • 1 tablespoon mustard powder
• • 1 tablespoon vegan Worcester sauce 
• • 1 tablespoon BBQ Sauce
• • Add Water if needed
• • Garnish with fresh mint

INSTRUCTIONS

Meatball Mixture:

Pulse your one cup of rolled oats in the blender until flour forms. Then add the rest of your ingredients into the blender and blend till everything is well combined. You want to ensure there is no loose flour; this is how you know you've done blending.

Place the mixture into a container and then into the fridge while you prepare your BBQ sauce. The longer the fridge time, the easier it is to manage the mixture.

BBQ Sauce:

Into a medium-sized pot add your oil and heat on low for 1 minute. Add your onions and cook until fragrant and translucent. Add your garlic and cook for another minute. Add the remainder of your ingredients and simmer on medium, stirring often to avoid sticking or burning. Add water if necessary. Taste and ensure it has the flavors you desire. Set aside, and keep warm.

Preparation:

Begin rolling into “burger patties” of the same size. Once the patties are formed, set aside. Place unused portion back in the fridge.

Into a large non-stick pan heat your olive oil for 1 minute or so. Add your patties and cook for a few minutes on each side. 

Assemble burger buns, add the patty, and top with bbq sauce mixture and salad/toppings of choice.

NOTES

Balls and patties will last in the fridge, in a tightly sealed container for up to one week.

BBQ Sauce will last for around one week or more in a tightly sealed jar in the fridge.

Use glass jars for longer storage.