Sunday, May 10, 2009


The secret to the amazing taste and texture of this burger is the rough pulsing of the lentils and nuts and the zing of the worcestershire/tamarind mix. They fry up crisp on the outside and juicy on the inside (no breading needed). The rich, tangy flavor is unforgettable!

This burger is full of fiber, protein and iron, items not always found in such abundance in gluten-free vegetarian foods. Though not low in fat, the fat is not saturated. Great on the traditional bun or with sides of steamed vegetables for a trimmer option.

Makes 9 Burgers

2 1/4 cups cooked lentils

3/4 cup diced onion

1T minced garlic

2T olive oil

1/2 cup roughly chopped walnuts

3 oz fat free milk

1 egg

1/4 cup chopped cilantro

1T gluten free vegetarian Worcestershire sauce

1T tamarind paste

1 1/2 tsp cumin

1/2 tsp salt

1/4 tsp pepper

1/2 cup gluten free flour

2 oz canola oil for frying

Saute onions and garlic in 1T of the olive oil.

Process lentils and nuts until grainy (see below).

Mix eggs, milk, flavorings, olive oil, onion/garlic.
Slowly add flour, beating as you go.
Add lentil/nut mix and combine well.
Heat 1/2" canola oil in large pan on medium heat.
Use scant 1/3 cup of batter per burger.
Drain on paper towels or brown paper bags.

•Toast walnuts and cumin seeds.
•Lentils should be slightly undercooked.
•Suggested gluten free flours: Bob's All-Purpose, garfava, sorghum, or a mix of these.
•If batter is hard to handle, freeze for 15 minutes before forming burgers (or add a bit of flour).
•Turn burgers only when edges are dark brown.
•These freeze well. Microwave 90 seconds (no defrosting required).



virginia piazza said...

Hi Bernice,

This looks great!

I have been doing a lot bean stews- served over polenta!

I will have to try the burger recipe!


Stan said...

"Where's the beef?"
...Had to say it....
Great blog, Bernice!

G.F.Veg said...

Hi Virginia
Polenta, I'll admit, is almost unexplored territory for me. I will have to correct that!
Thanks for writing!

G.F.Veg said...

The beef is in the beefy (as in hearty) flavor of course! Hey, those oatmeal cookies we were talking about are coming soon. Bet you can't eat just six!

barbara said...

Well, it took me a month to get to it but I finally tried the burgers tonight and they're the best veggie burgers I've ever made. A) they hold together. hallelujah, b) they taste great. I amped up the spices with cumin, coriander seed and cardamon. I had a combo left over from a recipe last week. Excellent. I'm your big west coast fan Bernice!


G.F.Veg said...

hey barbara!

thanks so much for the review. you know, im a big fan of the range of spices you added (could it be because i live near an avenue of indian restaurants?). and thanks for commenting on the fact that the burgers hold together--i hate when non-meat burgers fall apart!

happy to have you as a fan!

stilllooking said...

Hello W & M,

I discovered your site late late last not and have been poring over it in GF Veg'n heaven.
I was strict Ve'n when I became Celiac...and really struggled with the loss of all my meat analogues or proteins.

I then became lacto ovo...but just as you say about omelets I too am bored with my limited repetitive diet.

I cannot wait to try the beastless burgers :-) I went all over town today looking for Tamarind paste. I was in every market's ethnic aisle.

Is this something like I would find in an Indian market like Patak brand? Patak had a curry paste with tamarind in it...but you did not say curry paste you said Tamarind paste.

Might you share a brand (please please) before I venture into buying an obscure Indian brand of Tamarind paste and chance getting glutened?

Thank you for your gorgeous is right up my meatless alley!

Love & Light,


G.F.Veg said...

sorry for getting back to you so late!!! didnt see your post. yes i did get the tamarind paste in an indian neighborhood...i dont think the brand matters much bc it's just one ingredient. here's the brand i used:tamicon but just examine the label to make sure there's nothing but tamarind paste or extract listed. i paid $2 for about 3-4 oz. i got it at kalyustan in nyc, and they have an online store. good luck! and once again apologies for the delay!!

stilllooking said...

Thank you for your reply. I did actually return the Patak suce that had some Tamarind in it...when I found concentarted Tamarind paste in an Indian Market!

Thank you. Still at this time have not made the burgers I will keep you posted! ;-) Thank you!

strivingbean said...

Wonderful...lentils are so versatile!

G.F.Veg said...

hi strivingbean,

you know, the funny thing is, i dont think youll be thinking of lentils when you eat these. the combination of the ingredients gives you something you wouldnt expect from any individual one. magic?

I Am Gluten Free said...

This burger sounds great! I love anything with tamarind paste in it. I've been enjoying this Kickin' Kidney Bean Burger ( but it is great to have an alternative that is delicious AND sticks together! Thanks! Love your site!


G.F.Veg said...

hi ellen,

yes, this definitely sticks together, just like "the real thing".i often make a double recipe and keep a bunch in the freezer because they cook up so easily.

thanks for the note!

Elana said...


This burger looks really delish!

I miss you.

xo Elana

G.F.Veg said...

thanks, elana!

i make this all the time. in fact, i'm out of them and have got to start cooking up a bunch!

write to me here so we can chat more, OK?