Ingredients
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For the burgers:
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1 cup cooked brown rice or quinoa (for extra protein)
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1 can (15 oz) chickpeas, drained and rinsed
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1/2 cup cooked lentils
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1/2 cup cooked bulgur wheat
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1 small onion, finely chopped
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1 garlic clove, minced
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1/4 cup fresh parsley, roughly chopped
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1/4 cup sun-dried tomatoes, soaked and drained
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1 tsp paprika
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1 tsp cumin powder
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1 tsp coriander powder
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1/2 tsp cayenne pepper (or more to taste)
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1/2 tsp salt
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1/4 tsp black pepper
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For the buns:
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1 cup whole wheat flour
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1/2 cup rolled oats
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1/2 cup water
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1 tsp apple cider vinegar
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1/2 tsp yeast
Directions
Sub-title: A Delicious and Nourishing Vegan Burger Inspired by North African Cuisine
Description: These flavorful lentil burgers are packed with protein and fiber while being free from animal products, gluten, and refined oil. The perfect addition to your plant-based diet!
Ingredients:
For the burgers:
* 1 cup cooked brown rice or quinoa (for extra protein)
* 1 can (15 oz) chickpeas, drained and rinsed
* 1/2 cup cooked lentils
* 1/2 cup cooked bulgur wheat
* 1 small onion, finely chopped
* 1 garlic clove, minced
* 1/4 cup fresh parsley, roughly chopped
* 1/4 cup sun-dried tomatoes, soaked and drained
* 1 tsp paprika
* 1 tsp cumin powder
* 1 tsp coriander powder
* 1/2 tsp cayenne pepper (or more to taste)
* 1/2 tsp salt
* 1/4 tsp black pepper
For the buns:
* 1 cup whole wheat flour
* 1/2 cup rolled oats
* 1/2 cup water
* 1 tsp apple cider vinegar
* 1/2 tsp yeast
Instructions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Combine the brown rice, chickpeas, lentils, bulgur wheat, onion, garlic, parsley, sun-dried tomatoes, paprika, cumin, coriander, cayenne, salt, and black pepper in a food processor. Pulse until well combined but still slightly chunky. Set aside.
3. For the bun mixture, whisk together the whole wheat flour, oats, water, apple cider vinegar, and yeast in a large bowl. Mix well.
4. Transfer the burger mixture to the prepared baking sheet. Form into 4 patties about 1/2 inch thick. Place the bun mixture in another bowl and stir gently to combine.
5. Bake the burgers for 15 minutes. Meanwhile, flip the bun mixture onto a lightly greased surface and knead for a few seconds until smooth. Divide the dough into 4 equal portions and shape each one into a ball. Roll out each portion into a thin circle using a rolling pin.
6. Flip the burgers and top them with the bun circles. Bake for another 10-15 minutes or until the burgers are firm and the bun circles are golden brown.
6. Serve the spicy Moroccan lentil burgers hot on the bun with your favorite veggie condiments and enjoy!
Note: You can also prepare the burger mixture ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Simply let it come to room temperature before forming into burgers and baking as directed.
Steps
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1
Done
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Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. |
|
2
Done
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Combine the brown rice, chickpeas, lentils, bulgur wheat, onion, garlic, parsley, sun-dried tomatoes, paprika, cumin, coriander, cayenne, salt, and black pepper in a food processor. Pulse until well combined but still slightly chunky. Set aside. |
|
3
Done
|
For the bun mixture, whisk together the whole wheat flour, oats, water, apple cider vinegar, and yeast in a large bowl. Mix well. |
|
4
Done
|
Transfer the burger mixture to the prepared baking sheet. Form into 4 patties about 1/2 inch thick. Place the bun mixture in another bowl and stir gently to combine. |
|
5
Done
|
Bake the burgers for 15 minutes. Meanwhile, flip the bun mixture onto a lightly greased surface and knead for a few seconds until smooth. Divide the dough into 4 equal portions and shape each one into a ball. Roll out each portion into a thin circle using a rolling pin. |
|
6
Done
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Flip the burgers and top them with the bun circles. Bake for another 10-15 minutes or until the burgers are firm and the bun circles are golden brown. |
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7
Done
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Serve the spicy Moroccan lentil burgers hot on the bun with your favorite veggie condiments and enjoy! |
