Tuesday, October 8, 2013

Gluten Free Spicy, Low-Fat Veggie Burgers

  • 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


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

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