SPICY, LOW-FAT VEGGIE BURGERS (VEGAN, GLUTEN-FREE, SOY-FREE
These flavorful patties are baked instead of fried! I modified this recipe from The Great American Detox Diet by Alex Jamieson. These burgers freeze well if individually wrapped. Reheat them in the microwave or oven or on the grill.
Provided by Prose
Categories Lentil
Time 40m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.
- Mash most of the lentils.
- Combine all of the ingredients. Your hands are the best tool.
- For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.
- 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.
- Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.
- Serve with whole-grain buns and all the condiments.
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