Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free

Ingredients

• 1/4 cup onion, grated
• 1/4 cup bell pepper, grated
• 1 1/2 cups cooked lentils (or 1 15-ounce can, drained)
• 1/2 cup flax seed, ground
• 1/2 cup almonds or other nuts, crushed
• 2 tablespoons shredded carrots
• 2 tablespoons shredded celery (remove veins with a veggie peeler)
• 1 fresh jalapeno (optional) or other hot pepper, finely minced (optional)
• 2 garlic cloves, crushed
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon olive oil
• 1 teaspoon Braggs liquid aminos or soy sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon chili powder
• 1/2 teaspoon curry powder
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon ground red pepper

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.

3. 3

   Mash most of the lentils.

4. 4

   Combine all of the ingredients. Your hands are the best tool.

5. 5

   For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.

6. 6

   Use a 1/3- or 1/2-cup measuring cup to scoop the mixture. Pack tightly into cup then invert onto greased baking sheet for a total of 6 scoops, leaving lots of room in between. Smash each scoop into a patty shape using your hands or other flat surface.

7. 7

   Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.

8. 8

   Serve with whole-grain buns and all the condiments.