Low Carb Gluten Free Black Bean And Lentil Burgers Food

LOW-FAT EASY VEGAN GLUTEN FREE BLACK BEAN BURGERS

Steps:

• Mix all ingredients in a bowl, mashing with your hands until half the beans are mashed and you still have some chunks.
• Allow the mixture to settle in the refrigerate while you clean up (about 5 or so minutes). This helps the breadcrumbs fully absorb and the texture to firm up.
• Cook on a griddle, outdoor grill, or pan for 6-8 minutes on each side. You could also bake them in the oven if you prefer. Bake at 375 F (191 C) for about 15-20 minutes on each side.
• Build your preferred burger using any toppings you desire. Serve on buns or even lettuce wraps.

MEXICAN BLACK BEAN LENTIL BURGERS

Steps:

• Preheat oven to 375F
• Add 1/2 of the black beans, 1/2 of the lentils to the food processor and pulse until the mixture is starting to form a chunky paste/puree (does not have to be smooth).
• Move the black bean and lentil mixture in a large bowl from the food processor.
• To the food processor add 1 roasted red pepper (no liquid) and the red onion. Turn on high until this becomes a puree (takes about 20 seconds, doesn't have to be super smooth).
• Add the pepper and onion mixture to the bowl with the bean mixture. To that also add the ground flax, oat flour and all the spices and salt, stir well.
• Add the rest of the black beans and lentils to the bowl with the rest of the ingredients and stir well to fully combine.
• Place patties on a parchment paper that has been lightly sprayed with olive oil or avocado oil spray.
• Use a 1/3 cup for easy measuring, scoop out 1/3 cup of the mixture to your hands. Form into patties and add to the baking sheet. Makes 8 patties.
• Bake at 375F for 15 minutes. After 15 minutes, take out of oven and carefully flip burgers. Cook 10 more minutes.

GLUTEN-FREE BAKED LENTIL BURGERS

Steps:

• Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Combine the lentils, egg, sunflower seeds, mushrooms, almond flour, garlic, onion, olive oil, salt, and pepper in the base of a food processor.
• Process on high for about 45 seconds, stopping once or twice to scrape down the sides. The lentils should be broken down almost completely.
• Transfer the mixture to a mixing bowl and then use your hands to form six patties. Don't worry if the mixture is very wet, it will firm up as it bakes.
• Place the baking sheet in the oven for 35 minutes or until the tops are golden brown, flipping the patties once during the baking process.
• After 35 minutes, remove the baking sheet and let the patties cool for a few minutes before serving.

VEGAN LENTIL BURGERS

Steps:

• Bring the lentils and 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well with a potato masher. Set aside.
• Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, 1 1/2 teaspoons black pepper and cumin and stir until the spinach is wilted, about 3 minutes.
• Add the spinach mixture, breadcrumbs, walnuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour or overnight.
• Preheat the grill to medium-high. Form the mixture into six 4-inch patties and spray with cooking spray on each side. Grill until nice grill marks form, about 3 minutes per side. Place the patties in the buns with the sliced onion and other toppings, as desired, and serve.

SPICY BLACK BEAN AND LENTIL BURGERS

Steps:

• Prepare beans according to packages.
• Allow beans to cool and mash well.
• Chop onion, garlic, and jalapenos finely.
• Mix all ingredients together in large mixing bowl.
• Roll mix into hamburger patties.
• Add to greased skillet until brown on both sides (5-8 min).

LENTIL BURGERS

Steps:

• Pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
• Mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
• Divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
• Spread cornmeal into a wide, shallow bowl. Dredge patties in cornmeal to coat.
• Heat olive oil in a wide skillet over medium-high heat. Cook patties in skillet until browned, about 5 minutes per side.