Lentil, Sesame and Sunflower Burgers

Chef Richard 6 Servings 30 minutes

Barbecue parties are what people feel they miss out on when they eat only vegetarian meals but recipes like this ensure they can still enjoy the outdoor cooking scene. Of course, you can also cook these nutty burgers in a frying pan. Besides being delicious and satisfying, they are rich in protein and calcium.


  • 4 ounces brown lentils
  • 4 ounces red lentils
  • 2 cups water
  • 1 tablespoon miso or yeast extract
  • 2 tablespoons soy sauce
  • 1 egg, beaten
  • 1 teaspoon dried oregano or marjoram
  • 1 teaspoon curry powder (optional)
  •  1 tablespoon honey
  • 1 clove garlic, crushed
  • 1 large carrot, grated
  • 1 large onion, grated
  • 1 large potato, grated
  • ⅓ cup sunflower seeds
  • ⅓ cup rolled oats
  • 4 tablespoons wholemeal (whole wheat) flour


  • Spread the lentils on a tray and pick out any stones. Wash well and drain. Put into a saucepan with the water and bring to the boil, turn off the heat and soak for 2 hours. Add the miso or yeast extract and cook, covered, until all water has been absorbed and the lentils are soft.
  • Mix the soy sauce, egg, herbs and seasonings together. In a large bowl, combine all the remaining ingredients thoroughly, adding in the egg mixture.
  • Form the mixture into round patties. Heat the griddle plate of the barbecue, brush with a little oil and cook the burgers over low coals until golden brown. For informal eating, serve in hamburger buns with shredded lettuce and mayonnaise. For a knife and fork meal, serve with thickly sliced tomatoes and salads.

Note: We loved these healthy burgers best when we smeared the rolls with a combination of mustard, ketchup and mayonnaise.