Veggie Burger


  • 2 large eggs
  • 19oz can lentils, rinsed
  • ¼ cup couscous
  • ¼ cup sunflower seeds
  • 1 medium carrot, coarsely grated
  • ½ medium red onion, finely chopped
  • 1 tbsp fresh lemon juice
  • salt and pepper


In a small bowl, combine couscous with ¼ cup hot tap water. Let sit for 5 minutes then fluff with a fork.

In a food processor, puree the eggs, sunflower seeds and 1 cup of the lentils until they form a paste. Transfer to a bowl and add in the carrot, onion, couscous, lemon juice, the remaining lentils, ½ tsp salt and ¼ tsp pepper.

Form the mixture into four ½ inch thick patties and put in the freezer uncovered for 25 to 30 minutes.

Heat grill to medium-high and oil the grate. Grill the patties, turning once (do not press or flatten) until charred and heated through, 4 or 5 minutes per side.

Serve on rolls with desired toppings; we liked arugula, tomatoes, cucumbers, red onions and tzatziki!!

Author: LivingSpaces

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