(Via Veggie and the Beast)
Protein Powerhouse Burgers
- 2 15-ounce cans black beans, rinsed and drained
- 1 cup beluga lentils, picked through and rinsed
- 1 cup cooked quinoa
- ½ cup oats, processed into flour (gluten-free if desired)
- ½ cup warm water mixed with 3 tablespoons ground flax
- 2-3 cloves of garlic
- ½ of a red onion, chopped
- 1 red pepper, finely chopped
- 1 tablespoon ground cumin
- ½ teaspoon cayenne
- 1 teaspoon Sriracha (or other hot sauce)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup walnuts, chopped
Roasted Red Pepper Crema
- 10 ounce jar roasted red peppers, drained
- ½ cup Greek yogurt
- ¼ cup sour cream
- ¼ teaspoon cayenne
- ½ teaspoon kosher salt
- 1 tablespoon olive oil
- Preheat the oven to 175.
- Bring 4 cups of water to a boil. Do not add any salt.
- Add the beluga lentils to the boiling water, let cook for 5 minutes, and then simmer for 10-15 minutes. When the lentils are tender, drain the excess water and rinse the lentils until the water runs clear. Set aside.
- Combine the ground flax with the warm water and let sit for 10 minutes.
- Puree the lentils with 1 can of the black beans. Pour into a large bowl with the remaining black beans, quinoa, oat flour, garlic, red onion, red pepper, walnuts, flax egg, and spices. Taste the mixture and adjust the spices to your liking.
- Refrigerate the mixture for 1 hour. This isn’t necessary, but will make your life a lot easier as you form the patties.
- To form the patties, grab a handful of the patty mixture and form it into a ball. It will be a bit sticky, but don’t fret. Drop onto a parchment-lined sheet, and press down lightly with your fingers to flatten. Repeat with remaining mixture, to form a total of 11 patties. Bake for 12 minutes on one side, flip carefully with a spatula, and bake on the other side for another 12 minutes.
- Optional – pan fry each patty in a bit of oil to crispen the outside of the burger. I haven’t tried this yet, because they’re pretty great the way they are.
- While the patties are baking, combine the red peppers, sour cream, Greek yogurt, salt, and cayenne in a food processor. Pulse until smooth, then pour in the oil with the processor running. Set aside until the burgers are ready.