Mustardy lentil burgers

mustardy lentil veggie burgers, dairy-free, egg-free

We tend to always go for bean burgers in this house and I find this mixture of beans and tortilla chips works particularly well. But sometimes, it’s good for a mix up and with the onset of Autumn, lentils seemed a far more appropriate choice.

I’ve not made lentil burgers before and was worried that the texture would be too crumbly and the taste lacking, but with a good wallop of mustard and the magic binding properties of aquafaba the resulting burgers are wonderfully flavoursome with no hint of cumbliness. The combination of lentils, mushrooms, shallots, garlic, herbs and mustard two ways gives a rich earthiness to the burgers, making them perfect for the Autumn table.

We served them in homemade chive bagel buns ( recipe to follow) and the hint of chive oniony flavour really enhanced the rich, deep flavour of the burgers. I think we’ll be having these often this Autumn!

Mustardy lentil burgers

(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

vegan lentil burgers

1 cup cooked green lentils

1 shallot, finely chopped

1 clove garlic, finely chopped

3-4 medium mushroom, roughly chopped

1 slice of bread, processed or grated into breadcrumbs

1 tsp English mustard powder

1 tsp herbed de Provence

3 tsps Dijon mustard

3 tbsp aquafaba

  1. Fry the shallot in 1 tbsp olive oil until starting to turn golden, add the garlic and mushrooms and herbs and continue to cook until the mushrooms start to colour. Stir in the mustard powder
  2. Combine with the breadcrumbs and cooked lentils and process until well combined and fairly smooth
  3. Add the aquafaba and Dijon mustard and mix well. The mixture will be fairly sloppy. Form into four even sized patties and place in the fridge to firm up ( at least half an hour)
  4. Gently fry in oil until brown and crispy on the outside, then transfer to a medium hot oven (180 degrees) for 15 minutes to heat through.
  5. These freeze well after the initial frying, then simply defrost and heat in the oven.

dairy-free, egg-free veggie burgers

Shallot and Mustard Dressing/Vinaigrette

This is a stone-cold classic French vinaigrette (I did learn the recipe at Le Cordon Bleu after all) and it will bring most salads to life. It manages to achieve a thick and well combined consistency when whisked with the mustard. The secret is the quantities: always 1 vinegar to 3 oil, and to use sunflower oil as well as extra virgin olive oil to lighten the taste. The pinch of sugar is essential too. Multiply the recipe as required.

I guarantee you will never again buy a substandard expensive ready-made salad dressing if you use this recipe.

Shallot and Mustard Dressing/Vinaigrette (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

makes enough to dress a salad for 2-3

  • 1 tbsp red wine vinegar
  • 2 tbsps sunflower oil
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp dijon mustard
  • 1/2 shallot, finely chopped
  • a tiny pinch of sugar
  • seasoning

– In a small bowl whisk together the vinegar, mustard, sugar, seasoning and shallot.

– Whisk in the oil to create a smooth dressing. Taste and adjust the seasoning.

– Perfect as a dressing for Veggie Salade Ni├žoise