Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free
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
Nutrition- 1⁄4
- 1⁄4
- 1 1⁄2cups cooked lentils (or 1 15-ounce can, drained)
- 1⁄2
- 1⁄2cup almonds or 1/2 cup other nuts, crushed
- 2tablespoons shredded carrots
- 2
- 1fresh jalapenos (optional) or 1 other hot pepper, finely minced (optional)
- 2
- 2
- 1teaspoon olive oil
- 1teaspoon Braggs liquid aminos or 1 teaspoon soy sauce
- 1tablespoon tomato paste
- 1teaspoon dried oregano
- 1teaspoon dried basil
- 1⁄2teaspoon chili powder
- 1⁄2teaspoon curry powder
- 1⁄2teaspoon fresh ground black pepper
- 1⁄4teaspoon ground red pepper
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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.
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