Ingredients:

  • 2 cups (400g) cooked green or brown lentils, well-drained and patted dry
  • 1/2 cup (50g) fine oat flour or breadcrumbs
  • 2 tbsp (30ml) soy sauce or tamari
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2.5g) garlic powder
  • 2 tbsp (30ml) high-smoke point oil, such as avocado or grapeseed oil

Instructions:

  1. Dry the lentils. Spread your 2 cups of cooked lentils on a clean kitchen towel and pat them firmly.
  2. Mash the base. Place the lentils in a large bowl and use a potato masher to crush about half of them until a thick paste forms.
  3. Add seasonings. Pour in the 2 tbsp of soy sauce, 1 tsp smoked paprika, and 1/2 tsp garlic powder.
  4. Incorporate the binder. Fold in the 1/2 cup of oat flour or breadcrumbs using a sturdy spoon.
  5. Rest the dough. Let the mixture sit for 10 minutes at room temperature until the oats have absorbed the liquid.
  6. Shape the patties. Divide the mixture into 4 equal portions and press them into firm discs about 3/4 inch thick.
  7. Heat the pan. Add 2 tbsp of oil to your skillet over medium high heat until the oil shimmers and swirls easily.
  8. Sear the first side. Carefully place the patties in the pan and cook for 4 to 5 minutes until a dark, crispy crust forms.
  9. The flip. Gently turn the burgers over and cook for another 3 to 4 minutes until the patties feel firm to the touch.
  10. Final rest. Remove from the heat and let them sit for 2 minutes before serving to allow the internal structure to set.