If you've tried those poor little frozen meatless patties before, you may think there's no hope for "veggie burgers." But these veggie burgers are infused with layers of great flavor, including tangy goat cheese, so you won't be left wondering, "Where's the beef?" Full of protein, fiber, vitamins, and minerals, lentils are a nutritional treasure trove. And if you want to skip some starchy carbs, ditch the bun. This recipe requires a food processor, by the way.
- 1 cup green lentils
- ⅔ cup quick oats
- ⅓ cup sun-dried tomatoes
- ⅓ cup walnuts, chopped
- 2 clove garlic, minced
- 1 tbsp dijon mustard
- ⅓ tsp cumin
- ¼ tsp table salt
- ¼ tsp, ground black pepper
- ½ cup goat cheese
- 1 cup, pureed avocado
- ¼ cup plain Greek yogurt
- ½ tbsp lime juice
- ½ tsp chili powder
- Place lentils in a medium-sized saucepan with 4 cups water. Bring to a boil, reduce heat, and simmer until lentils are tender; about 20 minutes. Drain lentils and set aside to cool.
- Spoon lentils into a food processor and pulse several times until most of the lentils have broken down but are not completely smooth—you want the lentil mixture to be slightly chunky.
- Add oats, sun-dried tomatoes, walnuts, garlic, mustard, cumin, salt, and black pepper; pulse until well combined. Gently stir in goat cheese. Form mixture into four equal-sized patties and chill for 30 minutes.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Brush burgers and grill grates with oil. Grill burgers for 4 minutes per side, or until they've developed a crispy crust.
- In a bowl, mash the avocado flesh. Stir in yogurt, lime juice, chili powder, and a pinch of salt.
- Serve lentil burgers topped with mashed avocado mixture.