Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free,

Name: Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup onion, grated; 1/4 cup bell pepper, grated; 1 1/2 cups cooked lentils (or 1 15-ounce can, drained); 1/2 cup flax seed, ground; 1/2 cup almonds or 1/2 cup other nuts, crushed; 2 tablespoons shredded carrots; 2 tablespoons shredded celery (remove veins with a veggie peeler); 1 fresh jalapenos (optional) or 1 other hot pepper, finely minced (optional); 2 garlic cloves, crushed; 2 tablespoons fresh parsley, chopped; 1 teaspoon olive oil; 1 teaspoon Braggs liquid aminos or 1 teaspoon soy sauce; 1 tablespoon tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon chili powder; 1/2 teaspoon curry powder; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon ground red pepper

Servings: persons

1/4 cup onion, grated
1/4 cup bell pepper, grated
1 1/2 cups cooked lentils (or 1 15-ounce can, drained)
1/2 cup flax seed, ground
1/2 cup almonds or 1/2 cup other nuts, crushed
2 tablespoons shredded carrots
2 tablespoons shredded celery (remove veins with a veggie peeler)
1 fresh jalapenos (optional) or 1 other hot pepper, finely minced (optional)
2 garlic cloves, crushed
2 tablespoons fresh parsley, chopped
1 teaspoon olive oil
1 teaspoon Braggs liquid aminos or 1 teaspoon soy sauce
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper

1
Preheat oven to 350 degrees F.
2
Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.
3
Mash most of the lentils.
4
Combine all of the ingredients. Your hands are the best tool.
5
For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.
6
Use a 1/3- or 1/2-cup measuring cup to scoop the mixture. Pack tightly into cup then invert onto greased baking sheet for a total of 6 scoops, leaving lots of room in between. Smash each scoop into a patty shape using your hands or other flat surface.
7
Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.
8
Serve with whole-grain buns and all the condiments.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/4 cup onion, grated, 1/4 cup bell pepper, grated, 1 1/2 cups cooked lentils (or 1 15-ounce can, drained), 1/2 cup flax seed, ground, and more.

Yes, Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions