Serve with 1 cup chopped veggies, your choice.
1 large carrot
1 celery stalk
1⁄2 cup chopped walnuts or toasted sunflower seeds
1 can (540 ml/19 oz) lentils
1 cup chickpea flour or other gluten-free flour
1 tbsp oil
4 whole wheat burger buns
Toppings (optional): lettuce, sliced tomatoes, red onion rings, prepared Chipotle or Roasted Garlic Aioli
- Peel carrot then roughly chop it and celery. Add veggies, walnuts, and seasoning to food processor; pulse until combined, about 30 sec.
- Drain and rinse lentils. Add to food processor with egg and flour. Blend until well combined, about 1 min, scraping down the sides as needed.
- Heat oil in Sauté Pan over medium-high heat. Moisten hands and form mixture into 4 patties (they will be sticky!). Pan-fry 2 1⁄2 min per side.
- Tuck patties into toasted buns and add toppings, if desired.
Make vegan burgers by swapping egg with 1 tbsp ground chia or flax seeds mixed with 3 tbsp water. Let the mixture sit for a few minutes before adding to the recipe.
Chickpeas are a great source of protein. Chickpea flour is commonly found in most grocery stores and is also known as chana flour, garbanzo bean flour, and besan. It is a great, gluten-free option.
Make a “Jalapeño Popper” topper. In a bowl, mix 1⁄2 cup light cream cheese and 1⁄4 cup shredded cheddar cheese; spread over hot burgers!