chipotle lime lentil burgers
On a quest to make a plant-based burger that didn’t fall apart or taste dry and boring, the Chipotle Lime Lentil Burger was born. Bursting with flavor, these lentil burgers are loaded with veggies and spices. The flaxseeds help bind them together, so they’re chewy and won’t fall apart when cooked.
Yield 6 burgers
Prep Time 30 minutes
Cook Time 65 minutes
CLEANSE
1 cup uncooked green lentils
½ cup finely chopped sweet yellow onion
2 cloves garlic, minced
1 cup chopped portobello mushrooms
1 cup shredded carrots
½ tbsp olive oil
2 tbsp coconut aminos
½ cup ground flaxseeds
½ tsp ground cumin
½ tsp ground coriander
½ tsp paprika
¼ tsp chipotle powder
Juice and zest of 1 lime
½ tsp Himalayan pink salt
½ tsp freshly ground black pepper
To serve (optional)
Mixed greens or lettuce leaves
Sprouts
Sliced avocado
1 Place the lentils in a large stock pot, and add water to cover (3–4 cups). Bring to a boil. Reduce the heat and simmer for 20 minutes or until the lentils are tender. Drain and set aside.
2 Meanwhile, preheat the oven to 400°F. In a large bowl, combine the onion, garlic, mushrooms, and carrots. Add the oil, and toss to coat vegetables. Spread the vegetables on a baking sheet lined with parchment paper. Place in the oven for 15 minutes or until vegetables are tender.
3 In a food processor, combine the lentils, roasted vegetables, coconut aminos, ground flaxseeds, cumin, coriander, paprika, chipotle, lime juice and zest, salt, and pepper. Pulse until the mixture is smooth but still has texture. Be careful not to overmix.
4 Line a separate baking sheet with parchment paper, and reduce the oven temperature to 350°F. Form the mixture into 6 patties. Place on the prepared baking sheet, and bake for 30 minutes, flipping the patties once halfway through. Enjoy over mixed greens or serve on a butter lettuce “bun” topped with avocado mayo, sprouts, and avocado, if using.