Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free
photo by Prose
- Ready In:
- 40mins
- Ingredients:
- 19
- Yields:
-
6 patties
- Serves:
- 6
ingredients
- 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
directions
- 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.
Questions & Replies
Reviews
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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!
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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.
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These were great, even though I goofed up. I decided to make extra lentils to use in another recipe, but my Mom called and I accidentally added ALL the lentils. I didn't measure them in the first place, lol, so I have no idea how much I used, but it was a LOT. So, I didn't have enough nuts to make the recipe as written. I added some Italian style breadcrumbs instead. I added extra tomato paste and extra soy sauce. I didn't have carrots (I thought i did) so I threw in a cup of mixed veggies (including carrots) instead. I've never made lentils before and I think I overcooked them because they were mushy, but i saw later in the recipe it said to mush them up, so I figured it was OK. I tasted some of the mixture before I made them into burgers, and didn't like it, but I was pleasantly surprised after they were finished. They turned out really good. I only did up 3 burgers, and as an experiment I put some of the mixture in the no stick frying pan to see if it would simulate ground beef...and it did! I have a ton of the mixture left over, so I'm going to make more burgers, and also do some up as ground beef and freeze it. I want to try it with a box of Hamburger Helper.<br/>I will definitely try this recipe again in the future...and I'll make sure I have the right ingredients next time.<br/>Oh, the dogs were begging the entire time these were cooking, so I gave them some...they LOVED it. Thanks for sharing.
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Tweaks
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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.
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These are wonderfully filling. I have made this 2 times, and got 4 decent sized patties rather than 6 - so assuming the proper recipe makes pretty small patties. I don't like green pepper, so upped the amounts of celery and carrots to compensate. Used a mixture of limas, black beans and chickpeas in place of the lentils. Cut back a tad on the hot pepper and didn't use the soy sauce or tomato just didn't feel like pulling anything more out. Very versitle and yummy, thanks.
RECIPE SUBMITTED BY
http://www.recipezaar.com/members/home/451456/Paula+Grad+18.JPG
I'm a grad student and also teach at two different schools, so I need some fast/easy recipes. I try to eat vegan, and most of my creations are also gluten-free because my husband is Diabetic/Celiac. I don't post any recipes I have not personally tried and liked.