Low-Carb, Gluten-Free Black Bean and Lentil Burgers | Tasty Recipes

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Low-Carb, Gluten-Free Black Bean and Lentil Burgers

"Low-carb, low-fat, gluten-free, and vegetarian burgers. Serve on buns or just by themselves."

Ingredients :

  • 1 (14 ounce) can black beans, rinsed and drained
  • 1 medium onion, finely chopped
  • 1 bell pepper, finely chopped
  • 1/2 cup finely chopped mushrooms
  • 1 jalapeno pepper, finely chopped (optional)
  • 2 cloves garlic, minced
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 3/4 cup ground lentils, or as needed
  • 1 egg
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1/2 teaspoon smoked paprika

Instructions :

Prep : 30M Cook : 8M Ready in : 1H25M
  • Mash black beans with a fork until chunky but not totally smooth.
  • Combine onion, bell pepper, mushrooms, jalapeno pepper, and garlic in a bowl. Season with salt and pepper.
  • Heat olive oil in a large skillet over medium heat. Saute vegetable mixture until softened, 5 to 8 minutes. Season with salt and pepper.
  • Transfer vegetable mixture to a food processor; pulse for 1 to 2 minutes. Mix into black beans. Mix in ground lentils and egg. Add cumin, chili powder, and paprika. Refrigerate mixture for 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Shape cooled mixture into patties. Arrange on the baking sheet.
  • Bake until browned, 10 to 15 minutes per side.

Notes :

  • Substitute eggplant for the mushrooms if preferred. You can use any dry ingredient, it doesn't have to be lentils.
  • You can use your mixture right away but they hold together better if refrigerated.
  • Instead of baking the burgers, you can sear them on medium-high heat with 1 tablespoon oil, about 3 minutes per side.

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