Just because you don’t eat meat doesn’t mean you can’t enjoy burgers on the grill this Summer! I love veggie burgers both on buns and on salads. They’re super easy to make, freezer friendly, and they’re fun to experiment with. A “typical” veggie burger is made with beans, but it’s possible to make them with quinoa, portobella mushrooms, zucchini, and even beets! A little trial and error is all it takes to get the perfect veggie burger.
I mentioned it before, but I’m sort of obsessed with my Thug Kitchen Cookbook. So of course, I had to test out their White Bean and Red Lentil Burgers. Low in fat and high in fiber, They’re much healthier (and more filling!) than your average burger. With bright orange lentils, crisp red onion, and a slight kick from the jalapeño these burgers are a perfect way to indulge without the guilt.
1/3 cup red lentils
2/3 cup water
3 cups cooked white beans
1/2 red onion, chopped
3 cloves garlic, minced
1 jalapeno, minced
1/2 cup panko breadcrumbs
1 1/2 tsp smoke paprika
1 1/2 tsp Mrs. Dash
1 tsp ground cumin
1 tbsp olive oil
1/2 tsp salt
grated zest of 1/2 lime
1. Combine lentils and water in a medium sauce pan and bring to a boil. Reduce heat and let simmer until the lentils are soft and have soaked up all the water, about 10 minutes.
2. Mash white beans in a large bowl then add lentils and the rest of the ingredients. If the mixture is too wet to hold its shape, add more panko. Shape the mixture into patties and place them on a parchment lined baking sheet. Cover them and let sit in the fridge for 30 minutes to 4 hours.
3. You can grill or bake the patties. If you’re baking preheat your oven to 400 degrees (F). Coat the patties lightly with cooking spray and bake them for 30 minutes, flipping halfway through. When they’re golden on both sides, they’re done! *
*If you’re freezing the patties, like I do, wrap each of them in plastic wrap after you take them out of the fridge and then store in the freezer.
This recipe is from Thug Kitchen Cookbook, available to purchase, here!