Spicy Lentil and Mushroom Veggie Burger

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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Serves: 8 patties

INGREDIENTS
1 cup lentils (I used black lentils)
1 tablespoon extra-virgin olive oil
1 medium red onion, chopped
3-4 red Bellafina peppers, seeded and chopped
4 garlic cloves, minced
8 ounces mushrooms, halved
1 teaspoon cumin
½ teaspoon thyme
½ teaspoon smoked paprika
Pinch or two of cayenne
2 tablespoons soy sauce
½ cup pepitas (raw pumpkin seeds)
½-3/4 cup oats
1 tablespoon olive oil
Burger buns
Toppings (lettuce, tomato, pickle, onion, mayo, mustard, etc)

INSTRUCTIONS
Place lentils in a medium pot an cover with water by a few inches. Bring to a boil, reduce heat and simmer 20 minutes until tender. Drain and set aside.
Preheat oven to 375 degrees.
In a large pan on medium-high heat, heat olive oil. Add onion and pepper. Saute 5 minutes until onions are translucent. Add mushrooms and garlic and a pinch of salt. Cook until mushrooms are golden and have released their liquid. Add cumin, thyme, smoked paprika, cayenne. Stir and cook 1 minute until fragrant. Add 2 tablespoons soy sauce to deglaze the bottom of the pan.
Place pepitas and oats in the food processor. Pulse until they form a breadcrumb-like consistency. Add sauteed vegetables and lentils with salt and plenty of pepper in the food processor and blend until combined. Taste and adjust seasoning as needed.
Spray a baking sheet with olive oil. Form 8 balls and flatten slightly on the baking sheet. Spray again with oil and bake in the oven 40 minutes until golden.
Serve on toasted buns with desired toppings.

Adapted from a recipe by avocadoadaynutrition.com