Original Flava’s Veggie Jerk Lentil Burger Recipe

Craig & Sean make the best plant based jerk burger this side of the Caribbean.

Done in 30 minutes

Serves 4

Tom Jackson

Dish by Tom Jackson



What you'll need:

2 tinscooked green lentils

2 tbspjerk seasoning

150gporridge oats

1 tspbrowning (or 1 tbsp dark soy sauce)

1 tspgolden syrup

1, juicedlime

1Knorr Vegetable Stock Pot

Other stuff you'll need

4burger buns

1/4shredded iceburg lettuce

2large tomatoes, sliced

What’s good people? Craig & Shaun from Original Flava here! Knorr asked us to create a mouth-watering meat free recipe, using their Veggie Stock Pot, inspired by our our lovely mum’s Caribbean inspired Lentil Stew. It’s hearty, full of nutritious comforting flavours and brings great memories of our upbringing, using Caribbean spices mum used all the time in the kitchen. We took inspiration from it and made a Juicy & Wholesome Jerk Lentil Burger. It’s got an unbelievable taste, combining the jerk seasoning with lentils to create a meaty feel and look to it, but without the meat! And a flavalicious jerk gravy pon top flavoured with our Knorr veggie stock pot. Our Mum eats a plant-based diet, where as we are more, what we call flexitarians, we’re all about enjoying a balance of eating meat-free dishes, so this is why this Burger is perfect filling meat-free burger, as it’s got the goodness of plants, and the fullness of a meaty texture. Click here to buy all the ingredients, and make the burger yourself!


Add all ingredients to a mixing bowl. Use your hands to shape the mixture in a large bowl then divide into 4 equal pieces and shape into smaller balls before flattening them to make burgers. Set in the fridge for 10 minutes.

To make your jerk BBQ sauce, you’ll need a small saucepan with 175ml of BBQ sauce, 1 tsp jerk seasoning. 1 Knorr Vegetable Stock Pot and 250ml of water. Whisk then bring to a boil then simmer for 5 minutes. Allow to cool.

You’ll need a griddle pan to make your burgers. Put your pan on a medium to high heat with a little vegetable oil. Then place your burgers on! Turn down to medium then cool for 5 - 7 minutes on each side until cooked.

Assemble your burgers by placing the Jerk BBQ sauce on base of the bun, followed by some lettuce, tomatoes, your burger then more BBQ sauce. Then add the top of the bun and enjoy!

What do you think of the recipe?

Tom Jackson

Tom Jackson

Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.

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