These spicy lentil taco burgers have become a staple in Robert’s diet. Lentil burgers (and all other bean burgers) are consistently one of Robert’s favorite foods. I think he likes the spiciness. He still loves the Morningstar black bean burgers, but those make him so gassy. Also, I’ve read that they aren’t as healthy as they claim.
Another reason I love making lentil burgers is because lentils are so easy to cook. They don’t require pre-soaking, and they cook in a matter of minutes. If you aren’t eating lentils, you should start. They have a good amount of iron, magnesium and protein, not to mention a little calcium and vitamin C.
- 1 C. cooked lentils
- 1/2 C. flour
- 1/2 packet of taco seasoning
- Combine all ingredients in a food processor and pulse until smooth
- Put extra flour on your hands and form mixture into patties
- Pan fry on medium heat or freeze for later
I usually freeze all of the lentil burgers on a pan and then transfer them to an old yogurt container to freeze for the week. I take a patty out a few hours before I’m ready to cook it and then I pan fry it in olive oil for about 3 minutes on each side. I bet you could pan fry them all right away, freeze, and then microwave as needed. I’ll try that for my next batch and update the recipe if it works!
I’ve also thought about adding spinach and other veggies into this in order to add more vitamins to Robert’s diet. I’ll play around with that idea too!
What is your favorite bean burger recipe? I’m always looking for more!