Plant-Based Burger Recipe

Savory and delicious - you won't miss the meat!

Anti-Inflammatory Plant-Based Burger Recipe

This hearty, whole-food burger is packed with fiber, protein, and anti-inflammatory ingredients, making it perfect for family meals, meal prep, or a weekend cookout. This burger is free of common allergens (gluten, dairy, eggs, and nuts if using sunflower butter), and rich in anti-inflammatory nutrients like fiber, turmeric, garlic, and healthy fats. Keeps in the fridge for 4–5 days or freezer for up to 2 months (separate the patties with parchment paper).

Makes 6 patties

Ingredients

• 1 tbsp olive oil

• 1/2 red onion, finely diced

• 2 cloves garlic, minced

• 1 cup shredded carrot

• 1 1/2 cups cooked lentils (green or brown, well-drained)

• 1 cup cooked quinoa (or brown rice)

• 1/2 cup rolled oats (gluten-free if needed)

• 1/4 cup ground flaxseed

• 2 tbsp tahini or sunflower seed butter

• 2 tsp smoked paprika

• 1 tsp cumin

• 1/2 tsp turmeric

• Salt and pepper to taste

• Optional: 1 tbsp tamari or coconut aminos for added umami

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté red onion and garlic for 2–3 minutes, until soft.

2. Add shredded carrot and cook for another 2 minutes.

3. In a large bowl, mash lentils with a fork or potato masher until partially mashed (some texture is good).

4. Add all remaining ingredients, including sautéed mixture. Mix well until it sticks together.

5. Let the mixture rest for 10–15 minutes so oats and flax can absorb moisture.

6. Form into 6 patties.

7. Cook in a skillet over medium heat for 4–5 minutes per side until crisp and golden. Or bake at 375°F for 20–25 minutes, flipping halfway.

Top with avocado, slaw, and your favorite condiments!