OMG, guys… I knew veggie burgers could be good… BUT I DIDN’T KNOW THEY COULD BE THIS GOOD.
Everyone says that veggie burgers are boring, dry & ALWAYS fall apart, right? I mean, I don’t say that because I have a thing for veggie burgers, but I think it’s safe to say that there is a consensus amongst some that veggie burgers just don’t cut it.
GUESS WHAT? You won’t have any of those issues with these (& trust me, THEY WILL CUT IT IN EVERY WHICH WAY!). They’re certainly not boring, quite delicious, FAR FROM DRY & they hold together so well, you’d think they were the real deal!
The trick is to let the dough firm up in the fridge before baking them & to bake them until browned & crispy on both sides! That extra little step amps their crispy texture up from zero to 100 real quick!
Y’all know that I’m all about plant protein because of all the vitamins, minerals & nutrients it provides & it’s also a great switch-up from traditional protein sources, such as meat, poultry, dairy or seafood. I actually wrote a complete blog post all about the benefits of plant-based protein & gave the rundown on some of my fave ones to use in my recipes! LENTILS HAPPEN TO BE ONE OF THEM! Here’s a direct link to the full post if you guys are into it: It’s 2017: Let’s Plant-Based-Protein-It-Up! Ya Dig? (No Pun Intended!)
Lentils are full of protein, fibre, copper, manganese, folate, iron, B1, zinc, potassium & B6. They boost brain function, metabolism & digestion, prevent cell damage, reduce the risk of disease, control diabetes & lower blood pressure.
Black-eyed peas are full of folate, protein & fibre, vitamin A, magnesium, antioxidants calcium, iron & potassium, prevent anemia, lower blood pressure, improve digestion & promote skin, heart & eye health.
But that’s not all that’s in these babies – they’re FULL of fibre & more plant-protein, as well as skin-glowing & gut-healing ROLLED OATS! I used them in place of breadcrumbs to give these burgers a really crumbly texture & tons of OATY flavour! I also threw in some nutritional yeast to add EVEN more flavour, Dijon & tons of savoury spices to take these up another notch (if that’s even possible!).
You can eat them as is or you can devour ’em the same way you would a regular burger, with your fave toppings & in your go-to bun, a lettuce wrap, or between two slices of sprouted toast! You can also chop ’em up in salads or bowls!
- 1 can organic green or red lentils (low-sodium, always!)
- 1 can organic black-eyed peas (low-sodium, always!)
- 1.5 cups gluten-free rolled oats
- 1 tbsp. nutritional yeast
- 1 tbsp. Dijon
- Juice of 1 lemon
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 onion, diced
- Sea salt & black pepper to taste
HOW (For 8 large OR 12 medium burgers):
- Add all the ingredients to the bowl of your food processor. Pulse until blended & a few chunks of lentils/peas remain.
- Refrigerate the batter for 30 minutes to give it time to firm up & to facilitate shaping.
- Preheat the oven to 350F & line a baking sheet with parchment paper.
- Remove the batter from the fridge & use a 1/3 measuring cup to portion out the burgers (I made mine big, but you can make them smaller) & drop dollops of batter onto the baking sheet. Shape them using a spoon or your fingers. The batter will be sticky; it’s normal!
- Bake for 25-30 min., until browned & crispy.
- ENJOY in a gluten-free bun with your fave burger toppings!!! :))
Here’s a little bowl inspo that I had for lunch the other day with the lentil patty being the star of the show… I MEAN… DO YOU BLAME ME?!