Bold meets wholesome in these Spicy Lentil Burgers with Prune Relish 🍔💥—where earthy lentils and sweet California Prunes create a flavour bomb you didn’t see coming.
Plant-based, punchy, and seriously satisfying. 🌱✨
Who knew California Prunes could be this versatile? 🌿💜
More than just a sweet snack, prunes bring depth, moisture, and an earthy richness that elevates both sweet and savoury dishes. Case in point: these Spicy Lentil Burgers with a bold, umami-packed prune relish. 🍔✨
The natural sugars in California Prunes balance out heat and acidity, making them the perfect base for a tangy relish that totally transforms this wholesome, plant-based burger.
Whether you’re vegetarian or simply looking to add more nutrient-dense, flavour-forward meals to your week, this recipe is proof that prunes deserve a spot far beyond the snack bowl.
This post is sponsored by @CAprunesCAN –
- For the Lentil Burgers:
1 cup cooked green lentils (well-drained)
1/2 cup cooked quinoa (optional but adds great texture)
1/2 cup rolled oats
1/2 small red onion, finely diced
2 cloves garlic, minced
1 small carrot, grated
1 tablespoon soy sauce or tamari
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and black pepper to taste
1 flax egg (1 tbsp ground flax + 3 tbsp water)
1–2 tablespoons olive oil (for cooking)
For the California Prune Relish:
1/2 cup California Prunes, chopped
1/4 cup red onion, finely diced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon crushed red pepper flakes
Salt to taste
2 tablespoons water (to loosen if needed)
To Serve:
Whole grain buns or lettuce wraps
Sliced avocado or vegan mayo
Baby spinach, arugula, or lettuce leaves
Optional: Pickled onions, tomato slices, cheese (dairy or vegan)
Directions
- 1. Make the Prune Relish:
In a small skillet, heat olive oil over medium heat.
Sauté red onion until softened (about 3–4 minutes).
Stir in chopped California Prunes, balsamic vinegar, mustard, red pepper flakes, and a pinch of salt.
Add a splash of water and let simmer gently for 5–7 minutes until thickened and jammy.
Adjust seasoning to taste. Let cool slightly.
2. Prepare the Lentil Burger Mix:
In a food processor, combine cooked lentils, oats, quinoa or bulgur, onion, garlic, carrot, tomato paste, soy sauce, flax egg,and spices.
Pulse until mixture is combined but still has some texture.
Taste and adjust seasoning. If too wet, add a tablespoon of oats. If too dry, a splash of olive oil.
3. Form and Cook the Patties:
Divide mixture into 4–6 patties.
Heat a skillet with a bit of oil over medium heat.
Cook patties 3–4 minutes per side until browned and crisp on the outside.
4. Assemble the Burgers:
Toast buns or prepare lettuce wraps.
Layer with baby greens, the warm lentil burger, a generous spoonful of prune relish, avocado slices, and any additional toppings like cheese
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