Lentil Burger Lettuce Wraps – an Asian flavored twist on a veggie burger. Oil-free and gluten-free options available. These burgers are crisp and firm on the outside, soft and moist on the inside and hold up really well.
There’s a new favorite burger in our house and it’s this Asian Lentil Burger. I was staring in the fridge at leftover lentils and leftover brown rice and, voila, this burger was born. But, I was out of buns the day I served them, so they became Asian Lentil Burger Lettuce Wraps. And you can’t serve lettuce wraps without a dipping sauce, so then I created this amazing Creamy Sesame Soy Asian Dressing that I posted for you the other day. And instead of using it as a dipping sauce, I just drizzled it all over the top of these lentils burgers. Ok, maybe I did also dip it into the sauce because it’s just that good! If you love Asian flavors and want to switch up the usual stirfry/noodle routine, this one is for you!
Bring the Flavor
Have you ever noticed that the only way most meat burgers are varied is by changing up the toppings? Now it’s a cheeseburger, now it’s a bacon burger, now it’s a mushroom burger….but the burger is always the same. Why is that? Putting the flavor IN the burger is where it’s at! That’s why veggie burgers rule. This baby is chock full of lentils, rice, mushrooms, green onions, garlic, soy sauce, sriracha and more! Wrap it all up in lettuce topped with some shredded veggies and dressing and now you are eating your salad, too….all in one bite. That’s smart eating and being efficient!
Texture is Key
And I would bet that you could fool the omnivores with the way this burger looks. It’s crisp and firm on the outside, soft and moist on the inside and holds up well. You could put this on a bun if you wanted to. I experimented with baking and pan frying these lentil burgers, and while I did prefer the later, they are delicious either way. They are more firm if you bake them, but more moist if you pan fry…just depends if you want them to be oil-free (baked) or not. I also give a gluten-free option in the recipe notes, so be sure to check that out if you wish.
I topped mine with raw coleslaw veggies and fresh cilantro before drizzling on the Asian Dressing. The kids went crazy for these too and my son even took one in his lunch the following day.
Lentil Burger Lettuce Wraps
I hope guys love these Asian Lentil Burger Lettuce Wraps as much as we do. If you try them, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
A Asian flavored twist on a veggie burger. Oil-free and gluten-free options available. These burgers are crisp and firm on the outside, soft and moist on the inside and hold up really well.
- 1 cup cooked lentils
- 1 cup cooked brown rice
- 1/2 lb sliced mushrooms
- 3 green onions (rough chopped)
- 2 garlic cloves (chopped)
- 1/4 cup aquafaba (chickpea brine)
- 2 tbsp soy sauce (or tamari for gluten free)
- 1 1/2 tbsp balsamic vinegar
- 2 tsp sriracha
- salt/pepper to taste
- 1/2 cup vital wheat gluten (or gluten free breadcrumbs)
- 1/2 cup bread crumbs (gluten free if needed)
- 6-8 large lettuce leaves (Bibb or Green Leaf works well)
- Raw shredded veggies (I used a coleslaw mix) (optional)
- Fresh Cilantro
- Creamy Sesame Soy Asian Dressing
Preheat the oven to 375 degrees F. (Skip this step if you plan to pan fry)
In a small pan on the stove, sauté the mushrooms over medium heat until soft, about 7-8 minutes.
To the bowl of a food processor, add the mushrooms along with the lentils, brown rice, green onions, garlic, aquafaba, soy sauce, and sriracha and pulse until well combined, but not pureed.
Pour the mixture out into a medium bowl and add the vital wheat gluten (or 1/2 cup breadcrumbs). Massage the mixture with your clean hands for several minutes until the gluten starts to work (it will start to get "stringy". If you are using breadcrumbs instead of vital wheat gluten, just stir to combine.
Add the breadcrumbs (or other 1/2 cup if you already used them in the previous step) and stir to combine. The mixture should form easily into patties. If it's too wet, add another 1-2 tbsp of breadcrumbs. If it's too dry, add another splash of soy sauce or even water.
Form the mixture into 6-8 patties. You can cook them right away or place the patties in the fridge in a single layer for 30 minutes to firm up even more.
Bake the patties in the oven for 25-30 minutes, flipping them over half way through. Alternately, you can pan fry in a tbsp of oil for about 5 minutes each side on medium heat.
Lay your lettuce leaves flat, top each one with a burger, raw shredded veggies, if using, fresh cilantro, if using, and a drizzle of the Asian Dressing. Wrap them up and enjoy!
~Nutrition facts calculated for burgers alone, not including any toppings.
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