Jalapeno Chickpea Lentil Burgers with Sweet Mango Avocado Pico vegan, gluten-free

It really felt just like a Summery Cinco de Mayo weekend, didn’t it?

I actually spent the spouse from it with my face within a bowl of chips and guac… like you would expect anything much less from me. I’m just going to become honest and say that I’m hoping to repeat it every single weekend for the rest of my entire life.

But seriously.

I can’t tell you just how much I’m getting excited about Summer. My ears are desiring Lana Del Ray and outdated Mariah Carey beats.

Everyone knows Minnesota summers will be the BEST EVER! Most likely because we endure a solid half a year of Winter? However, a completely irresistible three months are just around the corner. I can’t wait to lounge from the lake and capture the pink-painted sunsets with a drink at hand. YUM!

Anyway I had been thinking we’d begin enjoying the flavors of Summer just a little early with a little bit of mango avocado pico and burgers filled with fresh flavors. I know you’re down.

(Unless you know what which means, the just produce the burgers and enjoy how freaking healthy great tasting they are.)

Again, I don’t know what’s up using the slew of vegan meals on my blog, but lately the majority of what I’ve been creating simply happens to belong to that category. Like I talked about last week, I’m definitely not vegan… heck I’m not even a vegetarian! I ate a massive omelet with mozzarella for supper last night as well as the additional week I had formed lamb meatballs. Just in case you were curious.

Anyway I suppose that is my opportunity to persuade you that healthy CAN BE and it is super freaking great tasting. And yes the expression ‘very freaking delicious’ is definitely my new preferred. But really in the event that you haven’t attempted lentils, they’re to die for! I love them in salads, but since I only had reddish lentils in my own cupboard, I opted to create burgers. Crimson lentils they tend to become mushy when cooked, so they’re very best for burger producing! You can learn more about how to correctly cook lentils here

These burgers are packed with spices and herbs: chili powder, cumin, red pepper flakes, cilantro AND jalapeno. Total goodness. And the pico? It’s the most magical matter I’ve ever placed on a burger.

I hope you’re convinced!

Calories from fat: 225

Fat: 6.1g

Sugars: 34.9g

Sugars: 7.7g

Fiber: 12.7g

Protein: 9.6g

Prep period:

15 mins

Cook time:

10 mins

Total period:

25 mins


1 tsp ground cumin

1 tsp chili powder

1/2 cup packed cilantro

2 garlic clove cloves, minced

1/2 little red onion, minced

1 red bell pepper, very finely diced

1 large carrot, very finely chopped or shredded

1/4 cup oat bran or oat flour, gluten-free if desired

Lettuce or Hamburger Buns, to place patty in

For pico:

1 ripe avocado, diced

1/2 cup chopped cilantro

sea salt, to taste


To create mango avocado pico: Place all ingredients inside a dish and stir to mix. Add sodium to taste. Put in place refrigerator until ready to serve.

Place a moderate saucepan over moderate high heat, combine lentils and 1 1/2 cups of water; bring water to some boil, after that cover, reduce heat to low and simmer lentils for approximately 10-15 minutes or until the liquid is assimilated and lentils have become soft along with a bit mushy. Drain any extra water and set aside.

Place the chickpeas, prepared lentils, garlic, cilantro, sea salt, cumin, and chili natural powder in a food processor and mix until the beans and lentils have become smooth.

Transfer combination into large bowl. Mix in onion, jalapeno crimson pepper and carrot. Flavor and adjust seasonings as necessary. Add in oat bran just a little at the same time, and function into mixture with your hands. You intend to have the ability to form patties, nevertheless, you don’t desire an excessive amount of oat bran, or the burgers will fall apart. So use just as much as you feel required. Because these burgers do not use an egg to bind them, you’ll have to solidly form the patties but nonetheless keep them fairly thick in order that they don’t very easily fall apart. Separate into 6 similar portions and form into solid patties with your hands.

Heat skillet over medium high temperature; add a 1/2 tablespoon of essential olive oil (occasionally I squirt both sides of the burger with essential olive oil cooking food spray too). Place several burgers in at a time and cook for a few a few minutes on each aspect, or until golden brown and sharp. Repeat with staying patties and continue to add essential olive oil as needed.

Place patties in lettuce or in a bun and top with mango avocado pico.

It is possible to freeze burgers. Just individually wrap and place in freezer. They should maintain for approximately a month.

I love these burgers having a dollop of greek yogurt or sour cream (not vegan).

Serve in lettuce or on the bun of preference. Calorie count will not include bun or lettuce.

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