• Prep Time
    40 Mins
  • Cook Time
    0 Mins
  • Total Time
    40 Mins
  • The base number of servings for this recipe is 6
    OK

    Ancho Lentil Burgers

    Hearty, filling and flavorful, Ancho Lentil Burgers with zucchini, onion, paprika, cumin, cilantro and sunflower seeds for crunch are easy to put together and can be made ahead of time and stored in the freezer!


    Ingredients
    1
    tablespoon
    coconut oil
    1
    onion, diced
    1
    clove garlic, minced
    1 1/2
    cups
    zucchini, chopped
    1/2
    teaspoon
    paprika
    1
    teaspoon
    ancho chile, ground
    1/8
    teaspoon
    cayenne
    1/2
    teaspoon
    cumin
    1/2
    cup
    sunflower seeds
    1
    flax egg (2 tablespoons ground flax whisked with 1/4 cup warm water)
    1 1/2
    cups
    lentils, cooked
    1
    cup
    fresh cilantro, chopped
    1 1/3
    cups
    oat flour
    6
    burger buns
    Directions
    In a sauté pan on medium heat melt coconut oil. Sauté onion, garlic and zucchini until onion is translucent and zucchini has softened. Add paprika, ancho chile, cayenne and cumin. Toss veggies in food processor and pulse until coarsely ground. Transfer veggies to bowl.
    Top veggies with remaining ingredients except for buns. Mix until thoroughly combined.
    Divide mixture into 6 patties. Using additional coconut oil or other oil as needed, pan fry burger for 3-4 minutes per side. Top with favorite toppings, sandwich between buns and serve.

    The base number of servings for this recipe is 6
    OK

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