Veggie Burgers with Caramelized Onions Recipe

One of my favorite go-to recipes— these hearty homemade veggie burgers made with lentils, peas, cilantro, onions, eggs, bread crumbs, and, the best topper of all…wait for it…caramelized onions! Serve them up on freshly baked onion rolls and you have yourself a super satisfying light dinner!

Veggie Burgers with Caramelized Onions Recipe
Serves: 4 to 6
Time: 30 minutes

Ingredients

Veggie Burger Mixture:
1 cup cooked lentils
3/4 cup cooked peas
1/2 medium Vidalia onion, diced
1/4 cup cilantro, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 egg, beaten
1 tablespoon brown sugar
1/4 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon Garam Masala
1/4 teaspoon coriander
2 tablespoons breadcrumbs
1 cup dried oats
2 tablespoons EVOO
unrefined sea salt
freshly ground black pepper

Caramelized Onions:
1 medium Vidalia onion, saute sliced
2 tablespoons EVOO
unrefined sea salt
2 tablespoons cold white wine or vegetable stock

Extras:
6 large onion rolls
1/2 cup spinach leaves
6 slices of muenster cheese
sliced tomato

Directions

Caramelized Onions:
1. Slice the Vidalia onion in half, through the root, and “sauté slice” each half, which means that you slice the onion with the grain. Try and make your slices as even as possible so they all cook the same way through.
2. Pour the EVOO into a medium saucepan so that the oil barely coats the bottom, and start sweating the onions over a low flame. Cook the onions until they are translucent.
3. Turn off the heat and add the cold white wine to the pan. Start the flame up again at low to medium heat.
4. Caramelize the onions for a few minutes until they are lightly browned. Set aside.

Veggie Burgers:
1. Preheat the oven to 425 degrees F and spray a large baking sheet with EVOO.
2. Combine the cooked lentils, cooked peas, diced onion, minced ginger, chopped cilantro, bread crumbs, spices, salt, pepper and sugar in a food processor and pulse until chunky. You want a mixture that is moist but not wet (pictured below).
3. Let the mixture rest for a few minutes, then shape into 6 patties (pictured below).
4. Coat each patty with the dried oats.
5. Bake the burgers until they are golden brown, about 6 minutes. Then flip and bake for another few minutes.
6. Top each burger with cheese and place under the broiler for a minute or two.
7. Top each burger with some of the caramelized onions, spinach leaves, and sliced tomato on toasted onion rolls.

Enjoy!

Veggie Burgers with Caramelized Onions Recipe

Total Time 30 mins
Servings 6

Ingredients
  

  • Veggie Burger Mixture:
  • 1 cup cooked lentils
  • 3/4 cup cooked peas
  • 1/2 medium Vidalia onion diced
  • 1/4 cup cilantro chopped
  • 1 tablespoon ginger minced
  • 1 tablespoon garlic minced
  • 1 egg beaten
  • 1 tablespoon brown sugar
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon Garam Masala
  • 1/4 teaspoon coriander
  • 2 tablespoons breadcrumbs
  • 1 cup dried oats
  • 2 tablespoons EVOO
  • unrefined sea salt
  • freshly ground black pepper
  • Caramelized Onions:
  • 1 medium Vidalia onion saute sliced
  • 2 tablespoons EVOO
  • unrefined sea salt
  • 2 tablespoons cold white wine or vegetable stock
  • Extras:
  • 6 large onion rolls
  • 1/2 cup spinach leaves
  • 6 slices of muenster cheese
  • sliced tomato

Instructions
 

  • Caramelized Onions:
  • Slice the Vidalia onion in half, through the root, and “sauté slice” each half, which means that you slice the onion with the grain. Try and make your slices as even as possible so they all cook the same way through.
  • Pour the EVOO into a medium saucepan so that the oil barely coats the bottom, and start sweating the onions over a low flame. Cook the onions until they are translucent.
  • Turn off the heat and add the cold white wine to the pan. Start the flame up again at low to medium heat.
  • Caramelize the onions for a few minutes until they are lightly browned. Set aside.
  • Veggie Burgers:
  • Preheat the oven to 425 degrees F and spray a large baking sheet with EVOO.
  • Combine the cooked lentils, cooked peas, diced onion, minced ginger, chopped cilantro, bread crumbs, spices, salt, pepper and sugar in a food processor and pulse until chunky. You want a mixture that is moist but not wet (pictured below).
  • Let the mixture rest for a few minutes, then shape into 6 patties (pictured below).
  • Coat each patty with the dried oats.
  • Bake the burgers until they are golden brown, about 6 minutes. Then flip and bake for another few minutes.
  • Top each burger with cheese and place under the broiler for a minute or two.
  • Top each burger with some of the caramelized onions, spinach leaves, and sliced tomato on toasted onion rolls.

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