Vegan Lentil Burgers
by marcellavinson
These lentil burgers are so delicious and versatile, they have quickly become a staple in my home (my boyfriend begs me to make them every single week). So versatile, in fact, they don't need to be eaten like a burger at all. I often simply throw them in a salad or break them up into pieces mimicking a meatball of sorts. They are a great form of plant based protein, and perfect for meal prep. Make ahead and store them in the fridge for lunches all week!
Source: https://vibrantandpure.com/2017/01/05/lentil-burge
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INGREDIENTS
- 2 cups of black lentils
- 1 15 oz. can of black beans
- 1 cup sprouted brown rice/wild rice/quinoa (they all wor
- 1/2 cup of finely ground nuts (walnuts or almonds)
- 1 chia or flax egg (1 tbsp ground chia/flax mixed wi
- 3 cloves of garlic (minced)
- 1/4 cup chopped red onion (about 1/2 an onion)
- 1/2 cup alternative flour (almond flour or oat flour works
- 1 tbsp cumin
- 1 tsp sea salt
- 1/2 tsp cayenne pepper
- 1 tsp chipotle powder (optional)
INSTRUCTIONS
Directions:
Preheat oven to 375 degrees F. Next, prepare your chia or flax egg since it needs about 10 minutes to form. Mix 1 tbsp ground chia or flax with 3 tbsp water, mix together and let sit.
Cook lentils and the grain of your choice (rice/quinoa) according to their instructions. Once these are cooked, drain and set them aside to let cool.
In a food processor, process the lentils and black beans together. Once you have a uniform paste like consistency, add to a large bowl with your quinoa or rice along with the chopped walnuts, minced garlic, diced red onion, oat flour, flax egg, and all remaining spices. Mix everything together with your hands until you have a thick consistency that you will be able to form patties with. Let the concoction sit in the fridge for about 30 minutes to an hour to firm up.
Remove the mixture from the refrigerator and form into burger-like patties. You can make these however big or small you'd like. Place them onto a parchment lined baking sheet. Place the burgers into the oven. Check back in 13 minutes and flip the burgers. Cook for another 13 minutes and remove from the oven. Enjoy on your favorite salad or on a burger!
(oh so messy, but oh so good)
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Recipe (9g) | ||
| Recipe Makes: 1 Recipe | ||
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| Calories: 15 | ||
| Calories from Fat: 8 (53%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.9g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 1749.7mg | 60 % | |
| Potassium 74.8mg | 2 % | |
| Total Carbohydrate 1.9g | 1 % | |
| Dietary Fiber 0.6g | 2 % | |
| Sugars, other 1.3g | ||
| Protein 0.7g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 15
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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