These flavorful patties are baked instead of fried! I modified this recipe from The Great American Detox Diet by Alex Jamieson. These burgers freeze well if individually wrapped. Reheat them in the microwave or oven or on the grill.
- 1⁄4 cup onion, grated
- 1⁄4 cup bell pepper, grated
- 1 1⁄2 cups cooked lentils (or 1 15-ounce can, drained)
- 1⁄2 cup flax seed, ground
- 1⁄2 cup almonds or 1⁄2 cup other nuts, crushed
- 2 tablespoons shredded carrots
- 2 tablespoons shredded celery (remove veins with a veggie peeler)
- 1 fresh jalapenos (optional) or 1 other hot pepper, finely minced (optional)
- 2 garlic cloves, crushed
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon olive oil
- 1 teaspoon Braggs liquid aminos or 1 teaspoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon ground red pepper
- Preheat oven to 350 degrees F.
- Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.
- Mash most of the lentils.
- Combine all of the ingredients. Your hands are the best tool.
- For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.
- Use a 1/3- or 1/2-cup measuring cup to scoop the mixture. Pack tightly into cup then invert onto greased baking sheet for a total of 6 scoops, leaving lots of room in between. Smash each scoop into a patty shape using your hands or other flat surface.
- Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.
- Serve with whole-grain buns and all the condiments.