Kicking off the new year with a delicious burger!
This patty has mung dal (petite yellow lentils) which is split and dehusked green mung bean, and chickpeas with roasted red pepper and a taco spice blend. Add greens, vegan ranch, chipotle aioli or parsley chimichurri or other toppings of choice. You can use Red lentils or whole Mung beans that are cooked al dente instead of mung Dal.
It is a simple patty with a few ingredients. Wash the mung dal and cook partially. Then process it up with the chickpeas, roasted red pepper and spices. Add onion, cilantro and greens or other finely chopped veggies of choice. Shape and bake or pan fry. These patties like most of my burger patties are gluten-free.
I have a good number of beans and lentils in my house as they form a large part of our Indian meals. The awesome part about them is that they are full of protein and fiber and make awesome burgers. Use other lentils or split peas. cook them to al dente and use for variation.
The first picture has patties that have been pan fried. the picture below has baked patties.
More Burgers from the blog.
Anyone trying vegan diet this January for the Veganuary challenge!? Start up 2015 with plants and awesome food 🙂
Need some help with the options, see my most popular posts from 2014 to add to the Jan menu!
Cook the lentils al dente. Process with chickpeas, peppers and spices. Add in the chopped onion and cilantro. Taste and adjust salt and spice. Shape into patties.
Bake or pan fry. Serve with favorite toppings.
- 15 oz can Chickpeas or 1.5 cups cooked
- 1/2 cup petite yellow lentils mung dal or use red/pink lentils
- 1 cup water
- 1/4 cup Roasted Red bell pepper or use chopped fresh red bell pepper
- 1 Tbsp Taco spice blend recipe follows
- 1/4 tsp cumin seeds
- 1/4 to 1/2 tsp salt
- 2 tsp nutritional yeast optional
- 1 tsp oil optional
- 1 tsp lemon juice
- 2 cloves of garlic minced
- 1/4 cup packed chopped cilantro
- 1/4 cup finely chopped red onion
- 2 Tbsp or more Oat chickpea or wheat flour
- Avocado vegan Sour cream or Celery Ranch, jalapeno, lettuce, tomatoes, cilantro, adobo sauce, parsley chimichurri, chipotle aioli (chipotle sauce mixed with vegenaise), etc toppings
Wash the lentils. Add to a pan with a cup of water and cook over medium heat. Bring to a boil, cover and cook for 8 minutes or until they are almost tender. (total 12 to 13 mins. Cool for a few minutes.(If using red lentils, bring to a boil and cook for 3 minutes or al dente)
Drain the excess water from the yellow lentils and add to a processor.
Drain and wash the chickpeas and add to processor. Add the roasted red pepper, salt, taco spice, cumin seeds, lemon juice, nutritional yeast, oil and pulse to get a coarse pasty mixture.
Transfer mixture to a bowl. Taste and adjust salt and spice. Mix in the garlic, cilantro and onion.
Add Oat or regular flour if the mixture is too wet. Coat the patty in flour or bread crumbs for crisper crust. Shape into patties by pressing into a 3 inch cookie cutter.
Brush oil on top and Bake at pre-heated 400 degrees F for 20 minutes. Or pan fry the patties in a greased pan over medium high heat, 3 to 4 minutes each side. I like these patties pan fried.
Top with with avocado/guacamole, sour cream to balance the spice. Top with adobo sauce or mole sauce to add to the spice. Jalapenos, cilantro. Serve without the buns, on a bed of greens with extra sauce for gluten-free.for variation: add other spice blends like garam masala, chili powder blend etc.
Taco Spice blend: Mix 1 Tbsp cayenne pepper, 1 tsp garlic granules, 1/2 tsp onion powder, 2 tsp cumin powder, 1 tsp smoked paprika, 1/2 tsp oregano, 1 tsp coriander powder, 1/4 tsp black pepper. Store in an airtight container.
You want the burger patties mixture to be moist. If it feels dry, mash it well and a flax egg or 1 to 2 Tbsp applesauce/sweet potato puree. This applies to most patties.
If the mixture is too wet, chill it for 10 mins or add breadcrumbs/flour.
Nutritional values based on one burger patty