Ich koche gern an ruhigen Abenden und ich liebe Burger, nur ohne Fleisch. Dieses vegane Pattie kommt aus roten Linsen und ein wenig Zauberei aus der Pfanne. Wir rühren, wir formen, wir braten, und die Küche duftet nach Zwiebel und Kreuzkümmel. Mein Ziel bleibt einfach und klar, ein Biss mit Crunch außen und weichem Kern, der satt macht und Spaß bringt. Du suchst ein vegane burger rezept für Burger Grillen mit Freunden. Kein Stress. Wir bauen Patties, die auf dem Rost standhalten und im Brötchen nicht zerfallen. Du magst Kidneybohnen Burger, du magst auch Abwechslung. Passt. Ich packe noch Möhren hinein. Die Masse bleibt saftig und hält gut. Vielleicht schaust du noch nach Chicken Burger Rezepte für Mischrunden, alles gut, ich nicke. Für uns gibt es heute klare Burger Beilagen Ideen wie Gurken, Tomaten, geröstete Zwiebeln. Mini Burger Brötchen machen jeden Teller hübsch. Und falls du stöbern willst, leg ich dir meine Veggie Rezepte ans Herz. Wir essen warm, wir lächeln, wir greifen zum nächsten Bissen.
Table of Contents
- 1 Key Takeaways
- 2 Easy Veggie Burger with Red Lentils Recipe
- 3 Ingredients for Veggie Burger with Red Lentils
- 4 How to Make Veggie Burger with Red Lentils
- 5 Tips for Making Veggie Burger with Red Lentils
- 6 Making Veggie Burger with Red Lentils Ahead of Time
- 7 Storing Leftover Veggie Burger with Red Lentils
- 8 Try these Main Course next
- 9 Veggie Burger with Red Lentils
- 10 Nutrition
1 Key Takeaways
I cook these burgers on calm weeknights when a soft bun meets a crisp patty. The vegane burger rezept fits a busy life and tastes big. We get real flavor, fast cleanup, and a patty that holds its shape on a pan or a grill. On Emilia Rezepte at www.emiliarezepte.com I share the same method, only here I add little stories and the small tricks I reach for without thinking.
We blend cooked red lentils with sautéed onion and warm spice. We shape, we chill, we cook until the edges crunch. I like a glossy slice of tomato, a salty pickle, and a swipe of mayo. The bite starts crisp and goes tender at the center. You can hear it when your teeth break through. That sound tells you dinner arrived on time.
Use pantry staples, trust simple steps, and relax. A plant based burger recipe will always reward patience with the resting step. The patties firm up as they cool a touch. Then they move like a dream from pan to plate. If you want heat, add chili. If you want mild, add more herbs. We keep control and the burger pays us back.
2 Easy Veggie Burger with Red Lentils Recipe
I keep this friendly and quick. My vegane burger rezept lives in my weeknight rotation and the same vegane burger rezept wins at cookouts. The mix comes together in one bowl. The smell of onion hits first, then cumin and coriander, then that gentle earth from lentils. We get structure from breadcrumbs and a touch of tomato paste for body and color.
We cook the lentils until soft. We let steam drift away. That step matters, since extra water makes weak patties. I mash the lentils with a fork so some stay whole. Those bits give a nice chew. This vegan burger recipe loves a hot pan brushed with oil. The patties go down, they sizzle, they set, and they turn with one clean flip.
Friends ask me why these patties never fall apart. My answer stays simple. Dry lentils after cooking. Rest the mix before shaping. Chill shaped patties for a short spell. That is the whole trick. On Emilia Rezepte I write it the same way, only with more jokes about the burger that got away. It did not. We ate it.
3 Ingredients for Veggie Burger with Red Lentils
Red lentils Cooked until tender and drained well, they bring soft texture and gentle body that binds without eggs.
Yellow onion Diced small and sautéed until sweet, it brings depth and that familiar burger vibe that fills the kitchen.
Garlic Minced fine and warmed in the pan, it adds a round base that lifts every other note in the mix.
Carrot Grated and quick cooked, it adds color and a little bite so the patty stays interesting from edge to center.
Tomato paste A spoon delivers savory depth and a rich hue that reads classic burger even without meat.
Dijon mustard Sharp and clean, it cuts through and wakes the lentils so each bite tastes bright and alive.
Breadcrumbs They drink up extra moisture and give a tender chew that still holds together on a grill grate.
Ground cumin Warm and nutty, it supports that grill feel that many folks want from a meatless burger recipe.
Ground coriander Soft citrus notes round out the spice mix, nothing loud, just a gentle lift that stays.
Fresh parsley Chopped and folded in at the end, it brings green specks and a clean finish that keeps bites light.
Kosher salt A steady hand sets the flavor, start small then taste and adjust after the mix rests.
Black pepper Fresh cracked gives small pops of heat that come forward when the patties hit the heat.
Neutral oil A thin brush in the pan or on the grill grate helps the crust form and keeps the flip smooth.
Burger buns Soft and lightly toasted so the crumb hugs the patty and soaks up juices without turning soggy.
Toppings Sliced tomato crisp lettuce onion pickles and a spoon of vegan mayo or yellow mustard to taste.
4 How to Make Veggie Burger with Red Lentils
Step one Cook and dry Simmer red lentils in salted water until soft then drain well and spread on a tray so steam escapes and the surface dries.
Step two Sauté aromatics Warm oil in a skillet add onion with a pinch of salt and cook until translucent then add garlic and carrot and cook until tender.
Step three Mix the base Combine lentils with tomato paste and Dijon in a bowl then mash with a fork leaving some whole bits for texture.
Step four Season and bind Fold in breadcrumbs cumin coriander parsley salt and pepper then let the mix rest so crumbs hydrate and the mix firms.
Step five Shape and chill Form equal patties with damp hands then set them on a lined plate and chill for a brief rest to keep edges clean.
Step six Cook and flip Brush a skillet with oil set over medium heat add patties and cook until deep golden then make a single calm flip and cook to finish.
Step seven Build and serve Toast buns spread sauce add patty then stack tomato lettuce onion and pickles. Serve hot with crisp fries or a bright salad.
5 Tips for Making Veggie Burger with Red Lentils
Dry lentils make strong patties. After cooking, spread them on a sheet so steam lifts away. A vegan burger idea that helps even more, stir in breadcrumbs in stages. The mix should feel soft yet hold a scoop shape. If it slumps, add a spoon of crumbs and rest again. The rest gives you control.
Heat matters. A pan that is warm enough will brown the crust and keep the interior moist. Too cool and the patties stick. Too hot and the crust goes dark before the center sets. Aim for a gentle sizzle. For Burger Grillen, oil the grate and place patties on a clean zone. Let them set before you move them.
Flavor loves contrast. Add a sharp pickle, a juicy tomato, and a creamy spread. If you want a Kidneybohnen Burger on rotation, swap half the lentils for beans and keep the method the same. That swap keeps this vegan burger recipe fresh and fun without stress.
6 Making Veggie Burger with Red Lentils Ahead of Time
I prep the mix early in the day, then I shape and chill. The patties sit on parchment and wait in the fridge. A plant based burger recipe does great with rest time. When friends show up, I heat the pan, brush oil, and cook in minutes. We talk and we eat at the same time. No hurry, no mess.
For parties I freeze patties between sheets and store them in a flat stack. They thaw fast in the fridge. On the day I plan to grill, I set them on a tray to lose the chill. That way the crust browns and the center warms through. Mini Burger Brötchen turn these into sliders that guests grab without a plate.
If you track sides, head to Emilia Rezepte and look at Burger Beilagen Ideen. I keep crisp slaw, roasted potatoes, and a green salad. A meatless burger recipe shines beside fresh sides that crunch and cut through rich bites. The table feels full and the work still stays light.
7 Storing Leftover Veggie Burger with Red Lentils
Leftovers hold well when cool before storage. I set cooked patties on a rack so steam lifts away, then I slide them into airtight boxes. They sit in the fridge for three to four days. For a fast lunch I reheat in a skillet with a small splash of oil. The crust returns and the center stays tender.
For longer storage I freeze cooked patties on a sheet, then pack them in a bag with sheets of paper between each one. They reheat straight from frozen in a covered skillet over gentle heat. Add a spoon of water and let it steam for a minute, then finish uncovered so the crust wakes up.
Use soft buns that toast well and choose toppings that add snap. Pickles and onion play nice with reheated patties. If you like variety, peek at Chicken Burger Rezepte for friends who eat meat, then plate yours beside them with pride. A vegane burger rezept holds its own on any table.
8 Try these Main Course next
[yarpp]9 Veggie Burger with Red Lentils
Vegane Burger Rezept mit roten Linsen knusprig saftig
Zutaten
Für die Patties
- 200 g rote Linsen, gewaschen
- 1 Zwiebel, fein gewürfelt
- 1 Knoblauchzehe, fein gehackt
- 2 Karotten, grob gerieben
- 1 EL Senf
- 1 EL Tomatenmark
- 3 EL Semmelbrösel
- 1 TL Salz
- 1⁄2 TL schwarzer Pfeffer
- 1⁄2 TL gemahlener Koriander
- 1⁄2 TL Kreuzkümmel
- 1 EL gehackte Petersilie
- Öl zum Braten
Zum Servieren
- 4 Burger Brötchen
- Blattsalat
- Tomatenscheiben
- Gewürzgurken
- Vegane Mayo oder Senf
Anleitung
Patties formen und braten
- Linsen in reichlich Wasser weich kochen, abgießen, gut abtropfen lassen und abkühlen lassen.
- Zwiebel und Knoblauch in wenig Öl glasig braten. Karotten kurz mitbraten, dann abkühlen lassen.
- Gekochte Linsen mit Senf und Tomatenmark in einer Schüssel grob zerdrücken.
- Semmelbrösel, Salz, Pfeffer, Koriander, Kreuzkümmel und Petersilie zugeben und alles zu einer formbaren Masse mischen.
- Masse zehn Minuten ruhen lassen. Falls sie zu weich wirkt, noch etwas Semmelbrösel einarbeiten.
- Aus der Masse vier flache Patties formen. In einer heißen Pfanne mit Öl von beiden Seiten braten, bis die Oberfläche goldbraun wird.
Burger bauen
- Brötchen aufschneiden und kurz anrösten.
- Unterseite mit Mayo oder Senf bestreichen, Salat auflegen, Pattie darauf setzen.
- Tomaten und Gurken auflegen, Deckel schließen und sofort servieren.
10 Nutrition
I count one burger with bun for a single serving. Calories sit in a modest range thanks to lentils that bring protein and fiber. The fat stays low unless you pour heavy on oil, so go light and let the crust still form. Sodium depends on pickles and sauces, so taste and adjust with care. This easy vegan burger recipe keeps a smart profile without feeling scarce.
For folks who track details, aim for a mix that balances carbs from the bun and lentils with protein from the patty. A slice of tomato and a leaf of lettuce add freshness for almost no calories. If you want more energy, add an avocado slice. If you want less, skip extra sauce. We keep choice in our hands every step.
For more ideas and clear steps, visit Emilia Rezepte at www.emiliarezepte.com. There you will find a clean layout, a printer friendly card, and many Veggie Rezepte that match this style. A vegane burger rezept fits right in with that bright mix of meals that taste good and feel easy to cook.
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