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    You are in: Home / Recipes / Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free Recipe
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    Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free

    Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free. Photo by Prose

    1/2 Photos of Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Prose's Note:

    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.

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    Ingredients:

    Serves: 6

    Yield:

    patties

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.
    3. 3
      Mash most of the lentils.
    4. 4
      Combine all of the ingredients. Your hands are the best tool.
    5. 5
      For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.
    6. 6
      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.
    7. 7
      Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.
    8. 8
      Serve with whole-grain buns and all the condiments.

    Ratings & Reviews:

    • on June 04, 2010

      55

      These are awesome! And the recipe was flexible enough to succeed even though I fiddled a little based on what was in the cupboard... I used black beans, cashews, and skipped the jalapeno and ground red pepper. In hindsight, I should have upped the chili powder a little to compensate, but I am a bit of a spice wimp... Rather than getting my grater out, I plugged in the food processor and just threw everything in all at once. Worked perfectly! I made them on my indoor grill and they held together very nicely. Once this batch disappears, I'm going to make another to keephandy in the freezer!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2010

      55

      This is the first time I've ever made or eaten Veggie Burgers! WOW! I'm hooked! These were every thing I had hoped they would be. I will deninately be making these again. Thank you for posting Prose. Made for Veggie Swap 20, March 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2013

      55

      As this was coming together, I said, "no way is this going to work." <br/>Having been vegetarian for over 20 years, I've tried MANY veggie burger recipes, and it just didn't look like anything that was going to form a burger. HOWEVER-I used black beans instead of the lentils, and they wouldn't "mush" up. I tossed the whole mix for a whirl through the food processor, adding a couple of tablespoons of water and voila! My second concern was the seasonings. Curry powder in a burger?? But-the first time I make any recipe, I try to stick to the author's original ingredients...and guess what. They're perfect. This recipe gets 5 stars and is going in my favorites.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free

    Serving Size: 1 (101 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 219.3
     
    Calories from Fat 116
    53%
    Total Fat 12.9 g
    19%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 74.4 mg
    3%
    Total Carbohydrate 19.1 g
    6%
    Dietary Fiber 9.8 g
    39%
    Sugars 2.6 g
    10%
    Protein 9.9 g
    19%

    The following items or measurements are not included:

    Braggs liquid aminos

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