Saturday, August 15, 2009


These burgers are a lot lighter than the original BeastlessBurger™ or the Southwest BeastlessBurger™. I developed it for those meals where you don't want to overdo the calories (or have overdone them earlier in the day!), yet want a tasty main dish to go with a salad or vegetables (see the coconut curry cabbage under VEGETABLE SIDES). Of course you can ignore its potential for a light meal and give yourself a double BB as in the photo. That's a homemade hamburger bun, made from my Italian bread recipe, in BREAD RECIPES at the column to the right.

Although the Bombay is great with traditional fixings, be adventurous and pair it with TraderJoe's Mango Ginger Chutney, one of my favorite TJ condiments. Note: you don't have to cook these burgers till they're as dark as the ones in the photos--I just happen to love really well-done food! 

Makes 20 small burgers 

(10-20 servings, freezes well)

3 cups cooked lentils

1 1/2 cups baked eggplant flesh without skin

2 cups chopped onion

1T cumin

1T coriander

1T tamarind paste

1/2 c chopped walnuts

1 egg

2oz milk

3 egg whites

1/2 c gluten free all-purpose flour

1T salt

6T oil for frying

Puncture the skin of an approximately 10x4 inch eggplant in several places.

Bake eggplant till soft on pan sprayed with oil.

When cool, cut eggplant in half and scrape out flesh, measuring out 1 1/2 cups.

Saute onions and garlic in 1T of oil.

Process lentils and nuts until grainy with some larger bits.

Beat eggs, milk, flavorings

Add onion/garlic mix.

Slowly add flour, beating as you go.

Add lentil/nut mix and eggplant, combining well.

Heat 2T oil in large pan on medium flame.

Use 1/4 cup of batter to form a burger (flatten with fork to thin out).

Add more oil as needed.

Drain on paper towels or brown paper bags.


Use freshly toasted and freshly ground spices if possible. 

For gluten free flour, you could use Bob's Red Mill all-purpose mix. 

Or mix your own: 3/4 c sorghum, 3/4 c cornstarch, 1/2 c tapioca, 1/4 c chickpea. 

Lentils should be slightly undercooked for this recipe.

This will be a batter consistency and will spread a bit in the pan.

Turn the burgers only when the edges are dark brown.

These freeze well with no defrosting needed: ready to eat after microwaved 1-2 minutes.



Jennies said...

I live in a part of the world where we have to cook from scratch. You may like to visit my gluten-free seitan page at

G.F.Veg said...

i used to love seitan before I was diagnosed with celiac disease, but now I can't eat anything with wheat, and of course seitan is wheat gluten!! but on behalf of readers of this blog who are vegetarian but not gluten free, thanks for the suggestion.