Ingredients
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For the burgers:
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1 cup cooked chickpeas (canned are fine!)
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1/2 cup cooked brown lentils
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1/4 cup rolled oats
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1 large onion, finely chopped
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1 small red bell pepper, seeded and finely chopped
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1 medium carrot, grated
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1 clove garlic, minced
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1 tablespoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon turmeric
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon vegan Worcestershire sauce (such as Annie's Naturals)
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1 tablespoon vegetable broth powder
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1 tablespoon nutritional yeast
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1/4 cup gluten-free all-purpose flour (optional)
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Water, for binding
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Optional toppings:
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Sliced avocado
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Diced tomatoes
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Shredded lettuce
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Pickled jalapeños (or your favorite hot sauce)
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Tahini sauce
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Hummus
Directions
Subtitle: Hearty, Protein-Packed Vegan Burgers That Are Perfect for Meatless Mondays!
Ingredients:
For the burgers:
* 1 cup cooked chickpeas (canned are fine!)
* 1/2 cup cooked brown lentils
* 1/4 cup rolled oats
* 1 large onion, finely chopped
* 1 small red bell pepper, seeded and finely chopped
* 1 medium carrot, grated
* 1 clove garlic, minced
* 1 tablespoon ground cumin
* 1 teaspoon paprika
* 1/2 teaspoon turmeric
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 tablespoon vegan Worcestershire sauce (such as Annie’s Naturals)
* 1 tablespoon vegetable broth powder
* 1 tablespoon nutritional yeast
* 1/4 cup gluten-free all-purpose flour (optional)
* Water, for binding
Optional toppings:
* Sliced avocado
* Diced tomatoes
* Shredded lettuce
* Pickled jalapeños (or your favorite hot sauce)
* Tahini sauce
* Hummus
Instructions:
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a food processor, combine the cooked chickpeas, lentils, oats, onion, red bell pepper, carrot, garlic, cumin, paprika, turmeric, salt, pepper, Worcestershire sauce, vegetable broth powder, and nutritional yeast. Process until everything is well combined and has reached a thick paste consistency. If necessary, add water, 1 tablespoon at a time, to help bind the mixture.
3. Add the optional gluten-free all-purpose flour and mix again. The batter will be slightly thicker now.
4. Using a cookie scoop or spoon, scoop out the batter onto the prepared baking sheet. Gently shape each mound into a patty about 3 inches in diameter and 1/2 inch thick. Place the patties about 1 inch apart from each other.
5. Bake for 20 minutes, flipping halfway through. The burgers should be lightly browned on both sides.
Serve immediately with your choice of toppings and enjoy!
Note: These burgers can also be stored in the fridge for up to 3 days or frozen for up to 3 months. Simply reheat them in the microwave or oven when you’re ready to eat them.
Steps
|
1
Done
|
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. |
|
2
Done
|
In a food processor, combine the cooked chickpeas, lentils, oats, onion, red bell pepper, carrot, garlic, cumin, paprika, turmeric, salt, pepper, Worcestershire sauce, vegetable broth powder, and nutritional yeast. Process until everything is well combined and has reached a thick paste consistency. If necessary, add water, 1 tablespoon at a time, to help bind the mixture. |
|
3
Done
|
Add the optional gluten-free all-purpose flour and mix again. The batter will be slightly thicker now. |
|
4
Done
|
Using a cookie scoop or spoon, scoop out the batter onto the prepared baking sheet. Gently shape each mound into a patty about 3 inches in diameter and 1/2 inch thick. Place the patties about 1 inch apart from each other. |
|
5
Done
|
Bake for 20 minutes, flipping halfway through. The burgers should be lightly browned on both sides. |
