Iron-lady lentil burgers with mustard sauce


I love lentils. I love burgers. I love mustard. I HAD to try this recipe – especially because it was just weird enough to work. The original recipe is from One Green Planet. I have modified both the ingredients and the process to amp up the flavour and nutrients and simplify the cooking (because I am lazy).

I’m calling these iron-lady lentil burgers because between the spinach, lentils and raisins you have one fibre, protein and iron-rich meal.

There is something about these burgers that makes me think they a) would make excellent sliders and b) would be a favourite with children. The patties are super even textured and have just a hint of sweetness.

You will need a food processor for this recipe.


The mustard sauce

3 Tbsp prepared yellow mustard

4 Tbsp maple syrup

1 tsp dry mustard

½ tsp curry powder

The burgers

1 cup of uncooked lentils. I used Du Puys lentils because they cook in just 15 minutes.

1 carrot – cleaned and cut into rough chunks

1/3 cup raisins (any type)

½ cup walnut pieces

½ cup rolled oats

¼ cup bread crumbs (or just use ¾ cup rolled oats or ¾ cup breadcrumbs – whatever you prefer)

1 cup fresh spinach leaves

2 Tbsp of the mustard sauce

1 tsp salt

A few grinds of black pepper

1 tsp hot sauce (optional)

1-2 Tbsp water


Cook the lentils according to package directions – typically 2 cups of water for 1 cup of dry lentils.

Pre-heat your oven to 400F.

Prepare the mustard sauce by mixing all the ingredients together in a small bowl or jar (you end up with about ½ cup of sauce).

Put all the burger ingredients in a food processor and process until you have a very smooth mixture. I ended up with a rather large and dry ball of patty mix so I added the 2 Tbsp of water to make the mix a bit more malleable.

Divide the patty mixture into four equal portions. Shape into patties and place on a greased cookie sheet. Bake at 400 for 10 minutes and flip the patties, then bake for another 5-10 minutes (depending on your oven).

Serve with the mustard sauce. I topped mine with tomato, lettuce and pickled onions. These burgers would be ridiculously delicious on a pretzel bun!

Kidney bean burgers with come back sauce


Okaaaay…. I never knew that bean burger recipes could create such varied and delicious results. I mean I thought a legume was a legume was a legume. Not so.

These red kidney bean and walnut burgers are my new favourite! They’re fantastic on their own, but the addition of the come back sauce makes them mind-blowingly awesome. I’m so glad I made the full batch of the comeback sauce because I’m eating it with everything. Why is it called come back sauce? Because you will come back for more.

For the burgers

15 oz can red kidney beans, drained, rinsed and mashed

1 small onion shredded and squeezed dry (you’ll have about 1/3 – ½ cup shredded onion)

1 carrot minced

2 green onions chopped finely

1/3 cup walnut pieces – I chopped my finely

2 Tbsp fresh parsley chopped (TIP – store leftover fresh parsley or other herbs in the freezer in a Ziploc bag. When it’s time to use them, you can crumble them instead of having to chop them. )

1 tsp salt

½ tsp ground black pepper

1 Tbsp Worcestershire sauce

½ cup bread crumbs (I used panko since it is vegan)


Mix all the ingredients in a bowl, using your hands. The recipe will hold together well and feel firm. Refrigerate for 30 minutes minimum and up to overnight. Form into 4 equal sized patties and fry in a lightly greased pan on medium heat for about 5 minutes per side to brown and warm the patties through.

Come back sauce

¼ cup onion minced

2 cloves garlic minced

¼ cup Vegennaise or other vegan mayonnaise

I Tbsp olive oil

2 Tbsp ketchup

1 Tbsp sriracha or other hot sauce

I Tbsp Dijon mustard

I Tbsp Worcestershire sauce

1 Tbsp freshly squeezed lemon ( roughly a lemon wedge’s worth)

1 tsp yellow prepared mustard

Mix all the ingredients in a small bowl. Taste. Swoon. This sauce is versatile. I’ve had it on leaf lettuce as a dressing, on the burgers and even mixed with salsa with natchos.

To balance out the intense flavour and richness of this burger and come back sauce, I had a fennel and orange salad. Mmmm….