This Chipotle Lentil burgers recipe will be a smash hit during your next barbecue or game night!Jump to Recipe
Happy April, everyone! From the bottom of my heart, I hope you and your families are doing well in this time. Staying hunkered down inside due to Covid-19 has made quite a few people feel stir-crazy, including me. Because of this many of us are trying to find ways to entertain ourselves, and our sanity.
Now, before I talk about today’s featured recipe, I want to take this moment to thank so many people, amidst the Coronavirus global pandemic. I would first like to thank all of the doctors, nurses, and healthcare workers risking their lives to keep us safe. I want to also thank grocery clerks and all of the essential workers working tirelessly to make sure that business continues to stay afloat. Finally, I would like to thank all of the factory workers who are either producing our food, or other essential supplies that our planet’s population is in desperate need of. With this being said, I would like to thank all of the farmers and farmworkers who continue to work day in and day out, in order to make sure that we still continue to have food on our plates. I cannot be more grateful for everything you all are doing.
Now, while many people are trying to figure out how to make the most of dwindling pantry supplies, I may have the perfect meal for you. I present you with my chipotle lentil burger recipe! These burgers are savory, delicious, and are jam-packed with flavor. Aside from the ease of this recipe, one of my favorite aspects about this meal is that the bulk of the ingredients may already be in your pantry. So there is no need to purchase any fancy ingredients.
Did I mention that this recipe is vegan? Well, it is!
Are your mouths watering? I sure hope so! Let’s move onto the recipe, shall we??
Chipotle Lentil Burgers
- ⅓ cup dry lentils
- 1 ⅓ cups water
- ½ tsp. salt
- ½ tsp. black pepper
- 1 tsp. smoked paprika
- 1 tsp. cumin
- ¼ tsp. garlic powder
- 2 tbsp. canned chipotle peppers
- 1 cup oatmeal
- ½ cup sunflower seeds
- ½ cup chickpea liquid (aquafaba)
- ¼ cup tahini
- After rinsing the dry lentils and removing anysmall stone or sediment material, place them in a small saucepan with thewater, heated to medium-high. Gradually add in the salt, pepper, paprika,cumin, and garlic powder. Allow the water to heat until it begins boiling. Atthat point, cover, and lower heat to low, and allow to cook for 25-30 minutes,or until all of the lentils have absorbed the water. Once finished cooking, setaside.
- Once the lentils have cooled for at least 5minutes, transfer the mixture to a medium sized bowl. Smash lentils untilsemi-chunky, and then gradually add in the aquafaba and the oatmeal. Mix allingredients until everything is well-combined. Then cover, and place in arefrigerator for at least an hour-overnight, or place in your freezer for 30-45 minutes.
- Preparing the Chipotle sauce: Place the cannedchipotle in a blender or small food processor, until all of the pepper hasbecome liquefied. Take the blended chipotles out of the blender, and place intoa bowl. Gradually add in tahini & mix until everything is well-blended. Ifyou do not have access to tahini, then sub tahini for mayonnaise. It will bejust as tasty!
- Topeach patty with the chipotle-tahini sauce (or mayo), and assemble with all ofyour favorite fixins, and enjoy!
Makes 6 patties
201 Calories/ 7.7 grams of protein/ 12 grams of fat/ 18.4 grams of carbohydrates/ 4.2 grams of fiber