Jalapeño Veggie Burger

16 min

4 servings

Ingredients

  • 1 large carrot
  • 1 celery stalk
  • 1⁄2 cup chopped walnuts or toasted sunflower seeds
  • 2 tbsp Kickin’ Jalapeño Burger Seasoning or Chipotle Aioli Mix
  • 1 can (540 ml/19 oz) lentils
  • 1 egg
  • 1 cup chickpea flour or other gluten-free flour
  • 1 tbsp oil
  • 4 whole wheat burger buns

Preparation

  1. Peel carrot then roughly chop it and celery. Add veggies, walnuts, and seasoning to food processor; pulse until combined, about 30 sec.
  2. Drain and rinse lentils. Add to food processor with egg and flour. Blend until well combined, about 1 min, scraping down the sides as needed.
  3. Heat oil in Sauté Pan over medium-high heat. Moisten hands and form mixture into 4 patties (they will be sticky!). Pan-fry 2 1⁄2 min per side.
  4. Tuck patties into toasted buns and add toppings, if desired.

Nutritional Information

Per serving: Calories 510, Fat 18 g (Saturated 2 g, 0 0 g), Cholesterol 45 mg, Sodium 590 mg, Carbohydrate 63 g (Fiber 18 g, Sugars 9 g), Protein 19 g.

Tips

Make vegan burgers by swapping egg with 1 tbsp ground chia or flax seeds mixed with 3 tbsp water. Let the mixture sit for a few minutes before adding to the recipe.

Chickpeas are a great source of protein. Chickpea flour is commonly found in most grocery stores and is also known as chana flour, garbanzo bean flour, and besan. It is a great, gluten-free option.

Make a “Jalapeño Popper” topper. In a bowl, mix 1⁄2 cup light cream cheese and 1⁄4 cup shredded cheddar cheese; spread over hot burgers!

Perfectly Balance Your Plate

Serve with 1 cup chopped veggies, your choice.