Mexican Lentil Burgers
Looking for some ways to switch up the protein sources in your life, or trying more vegetarian or vegan recipes? Well if so you should definitely give these mexican lentil burgers a try. Packed with protein and fiber from delicious legumes and full of flavor, you won’t even miss the meat. I loved these as an easy lunch or dinner, they are great re-heated! My one suggestion is to trust the process when making these. Before they are baked they look questionable as to whether they will stay together, but they truly do come together in the oven.
Mexican Lentil Burgers
Ingredients
- 2 Cups cooked brown lentils - divided
- 1 Large roasted red pepper - I use jarred
- 1/4 Cup red onion
- 1/4 Cup ground flax seeds
- 3 Tablespoons flour
- 2 Teaspoons chili powder
- 2 Teaspoons cumin
- 1 Teaspoon smoked paprika
- ½ Teaspoon garlic powder
- 1 Teaspoon salt
Instructions
- Preheat the oven to 375 and prepare a baking sheet by lining with parchment paper and lightly spray with non-stick spray
- In a large bowl combine 1 cup of the lentils, ground flax, flour and all the spices, stir to combine
- Add the rest of the lentils to a food processor and pulse until the mixture is starting to form a chunky puree, but isn’t smooth
- Pour the lentil puree into the bowl with the rest of the ingredients, stir well
- In the food processor add the roasted red pepper and the red onion. Turn on high until this becomes a puree.
- Pour the roasted red pepper and red onion mixture into the bowl with the lentils and spices. Mix well and let sit 1-2 minutes
- Using a 1/3 cup measuring cup, measure out out 6 to 7 patties and place them on the prepared baking sheet
- Bake at 375 degrees for 15 minutes. After 15 minutes, take them out of the oven and carefully flip and cook for an additional 15 minutes
