I’ve had my eye on this recipe for a while so I decided to try it since my hubby requested burgers this week. SO GLAD I DID because this one’s a keeper!!! This was a little too spicy for our toddler since I left the seeds in the ancho chiles. I’m going to remove more seeds next time I make it and see if she likes it. I’m sure she will!
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- Chipotle Lentil Burgers
I served these in collard wraps instead of buns but you can do as you like. I topped the burger with Cashew Basil Cheese, leftover from Portobello Mushroom Pizzas. Yummy!!!
The original recipe is from “Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes cookbook by Isa Chandra Moskowitz (Buy it here). Her recipes are AWESOME! I love her other book, Veganomicon too.
Ingredients:
* Bean cooking liquid/water for saute
* 1 small red onion, cut into medium dice
* 1/2 pound zucchini, halved lengthwise and sliced 1/2 inch thick (about 2 medium to large-sized zucchinis)
* 3 cloves garlic, minced
* 1 (15oz) can cooked lentils, drained and rinsed (1 1/4 cups)
* 1 cup lightly packed fresh cilantro, chopped (stems and leaves) 1 (15-ounce) can cooked lentils, drained and rinsed (1 1/4 cups)
* 1 1/2 cup bread crumbs (Recipe called for 1 cup but I needed more. I’m going to try using rolled oats or quick oats next time, maybe let the mixture sit overnight before cooking)
* 1/4 cup chipotles in adobo sauce, seeds removed if you wish (I didn’t remove any and they were nice and spicy but not too hot)
* 2 Tbsp soy sauce
* 2 tsp red wine vinegar
* 2 tsp smoked paprika
Directions:
1. Saute onion for about 3 minutes, use bean liquid/water to keep from sticking. Add zucchini, garlic and cilantro and sauté for 7-10 minutes, until the zucchini is soft. 2. Transfer veggie mixture to food processor, add all other ingredients EXCEPT 1 cup breadcrumbs – SAVE FOR LATER. Pulse until mostly smooth, transfer to a large mixing bowl. 3. Add remaining breadcrumbs and mix with a fork to combine. 4. Divide burger mixture into six equal pieces and form patties with your hands. 5. Spray the pan with non-stick cooking spray (just a little!) to keep them from sticking. Cook burgers about 10-12 minutes turning a few times until done. I cooked three at a time.
- Chop your veggies!
- Saute onions
- Add zucchini, garlic and cilantro
- Add veggie mixture to food processor with all other ingredients but RESERVE SOME BREADCRUMBS – pulse to combine
- Pulse until almost smooth
- Add remaining breadcrumbs and combine with fork
- Form into six patties (stray zucchini in there, I see…)
- Don’t crowd them in your pan, flip a few times until done
- Done! Gee, this pic makes them look burnt but they aren’t, PROMISE!
- Rolled mine up in collard greens… yummy!
- Now that’s a burger!!
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- Ancho Lentil Bowls with Low-fat Vegan Nacho Cheese (kidtestedfirefighterapproved.com)
Kid Tested Firefighter Approved 
I’m really sorry but am I missing the lentil as an ingredient?
WordPress gave me a bunch of hassle when I tried to post this last night, now I see what it cut out. I added it back in – 1 (15oz) can cooked lentils OR 1 1/4 cup. Thanks for pointing that out for me!!!
Looks yummy!
Sounds fabulous. Making me feel hungry!
These look delicious ! I plan to make them in the next few days as an alternative to the soy based veggie burgers I’ve been eating. Do you think I could try to bake these as well
I’m sure you could bake them on parchment paper. Let me know how they turn out if you try it!
Absolutely! Try baking them on parchment paper. Let me know how they turn out! 🙂
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I made these the other night and they were awesome! i did substitute 1 c quick oats for 1 c breadcrumbs, and still ended up adding a little more. i’m glad i did because they turned out great, great consistency, great flavor! i would definitely make these again. THANKS!
Great idea! I just made burgers tonight and subbed flax “eggs” but they didn’t hold well. I may try the oats next time, thank YOU!!