Green burgers are so hot right now.
Or at least I think they should be, and since I am the all knowing and powerful Oz, spinach and green lentil burgers should be the latest and greatest trend.
Also, will somebody please let the good witch know there’s a new sheriff in town. Cool, that’d be awesome. I’d tell her myself but I stole her pink glitter wand years ago, and she still hasn’t forgiven me. You understand. Granted I never did apologize but that’s a minor detail.
Speaking of wands, I’d like to wave mine high while shouting from the rooftops about my new vegan burger creation.
It’s good and it’s green. Yes green, and I don’t mean in “the meats gone bad” kind of way because there’s no beef involved in these babies. Once you get past the unusual color, you’ll come to realize this burger epitomizes health and wellness. It also tastes pretty awesome too. The reason it’s so deliciously decadent is because the use of green lentils, spinach, a few simple seasonings and some rolled oats. Owning a food processor doesn’t hurt either.
I’m going to let you in on a secret, you don’t actually need a lot of fancy pants components to make veggie burgers. You just need a few high quality ingredients, which is why I used French green lentils and rolled oats from Farmer Direct Co-op. Well that and they sent them to me.
Now you all know I very rarely write sponsored posts, mainly because I’m damn picky about who and what I endorse. This is a company I can get behind though. Their ingredients are organic, fair trade, and most importantly sourced from local family farms in Canada.
It’s no secret I love all things Canadian. Hello, Mackintosh toffee, Coffee Crisps, ketchup flavored potato chips, Spoons, Timbits, poutine and now Farmer Direct Co-op. While the company is not in my neck of the woods, I’m super stoked they are supporting the local folks in theirs. For my non-Canadian peeps, you can find Farmer Direct Co-op products at Whole Foods.
These spinach and lentil veggie burgers are not only incredibly tasty, vegan and gluten free (if you use GF oats), they’re also ridiculously easy to make, and I can prove it.
My hubby made these all by himself. While he makes a fabulous sous chef, he’s also the reason I say things like “do not overmix” in my recipes.
So go forth and get green with your burgers.
It’s so hot right now.
- 2 cups cooked French Green Lentils
- 2 cups Spinach
- 1 cup Onion, cut into chunks
- 2 cloves Garlic
- 1 tsp. Cumin
- 1 tsp. Oregano
- 1 tsp. Parsley
- 2 Flax Eggs* (2 Tbsp. of Flax Powder mixed with 6 Tbsps. of water) or 2 Eggs (if not vegan)
- 1/2 tsp. Salt
- 1/2 tsp. Pepper
- 2 tsp. yellow Mustard
- 1 1/2 to 2 cups Rolled Oats
- Olive oil, to grease skillet.
- Cook French green lentils according to package.
- Add all ingredients from the lentils through to the mustard to a food processor. Pulse until thoroughly combined and mixture is wet, stopping to scrape down sides as necessary. Pour the wet mixture into a medium sized bowl.
- Add oats by the half cup full until mixture is sticky although solid enough to form patties. I used the full two cups of oats. Form into four separate patties.
- Add a touch of olive oil to a skillet set at medium heat. Place patties on skillet and cook for a few minutes, until brown on each side. Reduce heat to low and cook for a few more minutes until cooked through in the center.
- *To make the two flax eggs, combine 2 Tbsp. of Flax Powder and 6 Tbsps. of water. Stir and then let sit for 15 minutes until mixture is the consistency of an egg.
This post was sponsored by Farmer Direct Co-op. The opinions, recipe and text are all mine. Thanks for understanding and supporting Clean Eats, Fast Feets.
Are you a friend or foe of veggie burgers? What’s your favorite veggie burger?