I dedicate this post to the lovely (I think) . I know you can’t have gluten, so when I decided I wanted to make a vegiburger I just knew it had to be gluten free.

Despite Pinterest, blogs and other websites with loads of recipes I still like going through a cookbook every now and then. A few years ago I was almost buying them in  bulk and when I look back I have no idea why I bought some of them. I once bought a book with BBQ-recipes, and I never ever do a big BBQ. So now I’m just gonna buy books that really add something to my life, that spark joy so to say ;).

A few weeks ago I bought this book with vegieburgers, (veggie)balls and sandwich spreads. I used recipes from the internet a few times, but this one got some really good reviews and from what I saw, they didn’t look like recipes that needed a lot of ingredients, something I find very important.

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When I had a look at the recipes I got really excited, they are easy to make and normally don’t require a lot of ingredients. What I also love about this book, is that it has tips on how to combine a certain burger to make it a meal. Plus, with every recipe there are icons that show if a recipe is gluten free or can be made gluten free.

Today I just went for the first recipe in the book, I just couldn’t choose which one to make first 😛 The original recipe made 6, but this one makes around 4 burgers. Ow, ander they are gluten free 😀 I also left out some ingredients like capers and olives, personally I don’t like them. But you can add them if you want and I changed some of the spices.

What do you need? (4 burgers)cashewlentilburger1

  • 90 gr. cashews (unsalted)
  • 90 cooked lentils (I used red, but the original recipe said brown).
  • 30 gr. of buckwheat flour
  • garlic
  • oregano
  • ‘meatspices’ (I bought them in Turkey, no idea what’s in them)
  • pepper
  • salt

If you use uncooked lentils, cook them until they are getting soft but not let them turn into babyfood, I went a little overboard and they got a little soft, I just compensated later. Leave the lentils to cool before you use them. Grind your cashews in a kitchen machine, you can leave them a bit chunky like I did or just grind them really good and make them almost flour like, depending on taste.

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Mix the lentils, flour, garlic and spices. Add 30 ml of water and mix everything until it turns into a nice sticky mass. Because my lentils sucked up a lot of moist I didn’t add water, mine turned out great.

cashewlentilburger3Divide the mixture into 4 portions and form burgers. I did this by making balls and flatten them on a plate, but you could also use one of those baking rings. I found I got the best results if I put the burgers in the fridge for a few hours before baking them. They got a lot firmer because of that and that made them easier to bake.

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Heat a little bit of oil in a pan en bake your burgers a few minutes until they start browning.

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Serve with a salade, some quinoa/couscous or the aubergine/tomato-stew I made to go with it.cashewlentilburger7