Half-Veggie Burgers | JPMA, Inc.

This recipe provided by eatFresh.org

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4.25 from 4 votes

Cook Time25 mins
Course: Mains & Sides
Servings: 8

Ingredients

  • 3 cups cooked lentils or beans
  • 1 cup bell pepper or other vegetable, finely chopped
  • 1 lb lean ground beef or other ground meat
  • 1 egg optional
  • 1/2 tsp salt
  • 1 tsp pepper
  • 8 whole wheat hamburger buns

Instructions

  • Roughly mash the lentils with a fork.
  • Mix the lentils, veggies, and meat with your hands in a large bowl. If you're going to grill the burgers, add an egg to keep them from crumbling.
  • Add salt and pepper to mixture. Form into 8 patties.
  • Grill the patties either on a barbecue or on the stovetop in a skillet over medium-high heat. Sear until dark brown on one side, then flip them and do the same on the other side.
  • Serve on toasted buns with your favorite condiments and fresh vegetables, like lettuce, tomato, and onion slices

Notes

  • You can use almost any vegetable to make these burger patties, except lettuce and other greens. If you pick a hard vegetable like potato, squash, or eggplant, you'll need to cook it first.
  • Make sure the vegetables are either small to begin with (like corn or peas) or finely chopped so that they cook evenly.
  • If you won't eat all the burgers at once, wrap the raw patties in plastic. Refrigerate for a few days or freeze for up to 2 weeks.
Serving size: 1
Total calories: 365 Total fat: 7 g Saturated fat: 2 g Carbohydrates: 49 g Protein: 27 g Fiber: 6 g Sodium: 451 mg
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