I realize I post light meals but here is something a little “meatier”. I’ve been really into veggie burgers lately and I almost forgot about these chickpea and lentil veggie burgers. I like meat, but sometimes I’m craving something a little lighter and more nutrient dense.
I ate these in a pita with a little LT and some crumbly feta. I wish I had some tatziki sauce to complete this meal (which I also have an easy recipe for) but I sadly went sauceless this time. See full recipe below.
This is what the burgers should look like when they are cooked ^^
To make the burgers:
1 Cup Cooked Lentils (follow pack for cooking instructions)
1 Can of Chickpeas, drained and rinsed
1 Ounce or about 1/3 Cup Chopped Sun Dried Tomatoes (canned in oil)
1/3 Cup Whole Wheat Bread Crumbs
5 Tbsp King Arthur Gluten Free Flour
1 Cup Sautéed Spinach with Garlic (Sauté spinach with 2 cloves minced garlic in olive oil until cooked)
1 Tsp Red Pepper Flakes
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Dried Dill
Salt & Pepper
1/3 Cup Eggbeaters Egg whites (can sub for 2 eggs)
Blend all ingredients in a food processor until fully combined. Make 4 ounce patties by mashing mixture together by hand and place individual patties on parchment paper to prevent sticking. Meanwhile, heat skillet or stove top pan with olive oil on medium heat. Cook patties for 2-3 minutes on each side. Burgers should start to brown and form a dark brown crust. Add extra salt and pepper to taste.