I feel like I’ve been talking a lot about bread lately. And based on today’s post, there’s no end in sight. But what can you do when something major happens. You see, I have finally discovered The Perfect Gluten-free Hamburger Bun.
To make things clear, I have very high standards for hamburger buns. I’ve never liked the very white, very fluffy buns that most burger places tend to offer, as I think the bun should have structure and crunchiness, but not too much so that it doesn’t take out the attention from the actual food, as I’m a fan of having a lot toppings (which you can see from the photos I guess). So finding a good gluten-free burger bun is tricky, but finally a couple weeks ago I got my hands on The One. Which means I’ve been eating bread once again with great pleasure (have to enjoy this phase as long as it lasts!).
So what is this magic bun, you might be wondering? I got to choose my favorite from the new products that Moilas recently launched and this gluten-free seed bread roll caught my eye instantly. I envisioned a veggie-filled burger and knew I wanted to try it on homemade burgers. The buns are gluten-free, vegan, and nut-free and the structure is perfect for burgers: once you bake these in the oven, the crust becomes really crispy, but the insides are still soft. The buns also have a nice amount of fiber (which is not that common in gf buns) so that they’re not just like eating air, but not too filled with seeds either. Even though I like to make my own bread every now and then, I do appreciate the fact that I can pop something in the oven and not make everything from scratch. Especially when I’ve got a craving for burgers.
Naturally, burgers do need a patty and even though I eat meat sometimes, I’ve always been more of a veggie-burger loving gal. So I made a patch of sweet potato lentil burgers, fried some halloumi, and went for leafy greens, tomato, mashed avocado, and sprouts as my burger toppings. The end result was pure comfort food with fresh flavors, a.k.a. just the type of food that makes me veeeery happy. So I’m definitely gonna make a new patch of the sweet potato lentil burgers asap, put them in the freezer, and be prepared when the next craving for a burger hits. I can see the future me giving me a hug already. Gotta love food.
I hope you guys enjoy the burgers! Eat well and stay cozy! x
Sweet Potato Lentil Burgers w/ Halloumi
notes: feel free to add your favorite toppings, try other spreads or other types of cheese in these burgers!
makes 4 burgers
4 Moilas Seed Bread Rolls
sweet potato lentil patties (recipe below)
1-2 avocados, mashed
2-3 tomatoes, sliced
1 pack of halloumi
sprouts or microgreens
dijon mustard / vegan mayo / other spread, if desired
1. Start by making the sweet potato lentil patties (recipe below). Prep the vegetables while the patties are in the oven.
2. Rinse the salad if necessary and smash the avocados with a fork in a small bowl. Slice the tomatoes and halloumi. Heat a frying pan and cook the halloumi for a few minutes from both sides until golden brown.
3. When the patties are ready, bake the bread rolls according to the instructions on the package (I like to bake them in the oven).
4. Slice the bread rolls in half and assemble the burgers by layering everything in between the bread. Serve and enjoy!
Sweet Potato Lentil Patties
notes: the recipe makes quite a lot of patties so you can easily freeze a part of them or store these in the fridge for a few days. also, you can try other flours instead of the oat flour, like chickpea flour.
makes about 10 patties
1 small sweet potato
2 cans (á 285 g) cooked red lentils
1 organic egg (or 1 chia / flax egg)
3 sundried tomatoes
2 tbsp nutritional yeast (optional)
5 tbsp gluten-free oat flour (see notes above)
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp herb salt
olive oil, for baking
1. Peel the sweet potato and cook or steam it until soft.
2. Preheat the oven to 200C / 400 F degrees. Add all the ingredients to a food processor and mix until smooth. You can also use a hand mixer for this stage.
3. Cover a baking sheet with baking paper and add some olive oil to the sheet. Scoop 1 to 2 tablespoons of the lentil mixture to the sheet. Press lightly with the back of the spoon to form a patty.
4. Bake for about 25 minutes until the patties are slightly browned. Let cool for a moment.
5. Serve as burgers and enjoy! The patties can be stored in the fridge for a few days but these freeze well too.