Vegan Lentil & Black Bean Chia Burgers
With roasted red peppers and broccoli…
I love this recipe for so many reasons. The outside of the burgers is crunchy, the inside is soft and tender. They freeze so well, they’re VERY economical and they’re adaptable to whatever you have on hand.
My meat loving parents even enjoyed these burgers- the liquid smoke and burnt skin of the bell pepper add that smoky, off the grill taste. If you’re craving summer, give these a go!
- 2-3 tortillas, toasted (depending on size)
- 15 oz can lentils (or 3/4 c. lentils, cooked)
- 15 oz can black beans
- 1 tbsp chia seeds
- 1 tbsp Dijon mustard
- 3 cloves minced garlic
- 1/2 tsp organic vegetable bouillon base
- 1/2 tsp liquid smoke
- 2 cups broccoli florets*
- 1 red bell pepper, roasted*
- 1 tsp xanthen gum (optional)
- Salt, pepper and paprika
- 1/3- 1/2 c. bread crumbs
Process together toasted tortillas and chia seeds. Add drained lentils, drained black beans, garlic, mustard, smoke, and bouillon. Process together. Add the broccoli florets, red pepper, xanthen gum (if using) and incorporate with food processor. Add salt, pepper and paprika to taste.
Tougher: Skip broccoli and roasted red pepper, add xanthen
Medium Toughness: Skip roasted red pepper, add broccoli and xanthen
Tender: Add broccoli, roasted red pepper and xanthen gum
Very Tender: add broccoli and roasted red pepper, skip xanthen gum
Scoop 1/3 cup at a time of the mix onto waxed paper covered in bread crumbs. Roll to coat, flatten, and transfer to a pan to freeze.
Freeze the burgers for 30 minutes, then turn the broiler to high. Place on greased, foil lined baking sheet and either drizzle oil over top or mist with oil. Sprinkle with paprika and broil for 10- 15 minutes on each side.
*If you like your burgers tougher, leave in the oven when done cooking for 10-15 minutes.
Let leftovers cool and then transfer to a freezer bag. Freeze for future use.
Place in 400* oven for 10 minutes
OR defrost in microwave fro 2 minutes and then broil or toast to crisp outside
OR place in a hot skillet for 3-4 minutes per side.
Toast and process tortillas.
Add chia, lentils and black beans.
Add Dijon, smoke and bouillon.
Add broccoli, xanthen gum, salt, pepper, paprika and roasted red pepper
Drop patties onto bread-crumb lined waxed paper.
Roll, roll, roll and freeze.
Broil on each side until the tops look crispy and delicious.
Serve on whole wheat rolls with Dijon mustard, tomato slices, arugula, and Sherry Mushrooms and Shallots.
These ended up costing about $.35/serving.
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