Every now and then on cold days such as these (when the snow is at full blast and I can’t walk to the corner store without risking frostbite) I like to prepare meals that remind me of warmer and happier times. One such meal is the wonderful Mexican veggie burger 😌. My mum would always prepare these for us as kids during the summer holidays and I have fond memories of fighting my siblings to the death for the last patty. Ah! Such fun 😅. Whip some up today and maybe double the recipe so no one gets hurt!
- ½ can (10 oz/280 mL) lentils, drained and rinsed
- ½ can (10 oz/280 mL) chickpeas, drained and rinsed
- ½ cup (125 mL) breadcrumbs
- 1⁄3 cup (80 mL) onion, diced
- 2 garlic cloves, minced
- 1 tbsp (15 mL) paprika
- 1 tbsp (15 mL) red chilli powder
- 1 tbsp (15 mL) vegetable oil
- 1/3 cup (75 mL) water
- 1⁄2 cup (125 mL) shredded Cheddar or Swiss cheese
- Low sodium salsa
- Mash lentils and chickpeas in a large bowl using a small-holed masher or fork.
- One by one, slowly add in most of the other ingredients (breadcrumbs, onion, garlic, paprika, red chilli powder, water). Mix after adding each one to make sure the mixture is incorporated well.
- Add cheese and start to form the mixture into patties. Aim for burgers that will be about 1 inch (about 2.5 cm) thick.
- Heat oil in a sauce pan over medium-high heat and cook burgers for 4-5 minutes on each side. Serve with salsa over hamburgers buns and enjoy!
Nutritional Information (per serving):
248 kcal / 14g protein / 30g carbs / 14g healthy fats
Photo Credit: Cindy Kurman, Kurman Photography