The key to a good veggie burger is the balance of wet and dry ingredients. In the past I have struggle to achieve this balance over a dozen times. I have finally cracked the code to a good veggie burger that is moist in the inside and crispy on the out!
I don’t know about you but I love a good veggie burger or sandwich depending on the day! Have you ever wonder what’s the difference between a burger and a sandwich?
Whatever you want to call jalapeño veggie patties they are pretty juicy and easy to make.
Jalapeño Veggie Burger Recipe:
2 ½ cups cooked lentils (drained well)
1 cup shredded carrots (squeeze water out of carrots)
1 ½ cups panko bread crumbs
1 small onion (chopped)
2 garlic cloves (chopped)
2-3 jalapeño peppers (chopped and seeds removed)
1 medium bell pepper( I used yellow)
1 tsp. cayenne pepper
Salt and pepper to taste
Recipe Directions: Preheat the oven to 350 degrees; line a baking sheet with parchment paper and set aside. In a small skillet heat oil on medium heat. While oil is heating, to a food processor add onion, jalapeño, bell pepper, onion, and garlic. Blend until it becomes a puree and add to the skillet. Cook the puree until there is no moisture left. In a food processor pulse or blend lentils until they become a mash. In a large bowl add mash lentils, shredded carrots, and puree. Add salt, pepper, and cayenne pepper to the bowl and mix until all the ingredients are combined. Add panko bread crumbs and use hands to mix it into the mixture. Form 6-7 big patties. Place in the oven for 20-30 minutes; flip the patties during the middle of cooking time. They should be golden brown on each side.