Smokey Chipotle, Lentil, and Cauliflower Burgers

smokey chipotle veggie burger

I’ve been really lazy about cooking lately. I just haven’t felt like putting together a weekly plan or going grocery shopping… and without a plan, any chance of me cooking goes right out the window. We were both getting kind of cranky about it, so a  few weeks ago I promised Shawn that I would actually cook the next day. Of course, I had no inspiration. So I did what any 20-something (err… 30-something) would do – I turned to Pinterest. It’s such a great resource for keeping things organized! I had pinned these gorgeous lentil cauliflower burgers to my “to make” board at some point, and the second I saw them on there I knew what we were having for dinner.

I was originally drawn in by the stunning photo (seriously, go look at it) but I was also really intrigued by the recipe, which is basically just cauliflower, lentils, and spices: all things that I almost always have on hand.  They’re also really neutrally flavored, so they go with almost any toppings. I loaded mine up with chipotle barbecue sauce, roast poblano pepper, and avocado. (And some Monterey Jack which they honestly didn’t need.)

Like most homemade veggie burgers these take a little bit of effort to make. The recipe is pretty straightforward though, and if you multitask by cooking the lentils while you roast the cauliflower, you can have dinner on the table in a little over a half hour.

chipotle veggie burger

4.0 from 1 reviews
Smokey Chipotle, Lentil, and Cauliflower Burgers
 
Prep time
Cook time
Total time
 
This burger, veggie burger loaded with jack cheese, roast poblanos, avocado, and chipotle barbecue sauce is inspired by Vegan Richa's Red Lentil Cauliflower Burger with Chipotle Habanero Mayo. Onion rings make a great accompaniment. Alexia's are my favorite and, as luck would have it, they cook at the same temperature – just arrange them around the burgers on the baking sheet! If you feel extra-fancy, you can stick a ring on the roll along with your burger, too!
Author:
Serves: 4
Ingredients
  • 2 cups cauliflower florets (defrosted if frozen)
  • 2 poblano peppers, halved, seeds removed
  • ½ cup dried red lentils
  • 2 cups water
  • ⅓ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 teaspoon chipotle chili powder
  • 1 tablespoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoons chipotle chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 2 ounces reduced fat Monterey Jack, shredded
  • 4 soft rolls, split
  • ½ avocado, sliced
  • 4 Tablespoon chipotle barbecue sauce
Preparation
  1. Heat oven to 400*F. Add the cauliflower to a food processor and process for 30 seconds, or until it is finely chopped and has the texture of rice. Place the poblanos on the edge of a baking sheet; spread the cauliflower in a thin layer on the rest of the sheet. Bake 15 minutes or until cauliflower is crisp. Place the poblano in a sealed plastic bag to allow it to steam.
  2. Meanwhile, rinse the lentils and pick through them to remove any small rocks or other debris. Add to a pot, along with water, salt, garlic powder, and chili powder. Cook over medium heat for 20 minutes, or until the lentils are soft and the water has absorbed.
  3. Add cooked lentils, roasted cauliflower, remaining spices, and flour to a bowl. Mash gently. Mix well. Adjust the seasoning to taste. Form into 4 patties. Bake for 15 minutes, or until golden brown and slightly crispy. Top with cheese and bake another 5 minutes.
  4. Place piece of poblano on the bottom part of each bun. Top with a burger, avocado slices, and barbecue sauce.
Nutrition Information
Calories: 350 Fat: 8.5 Carbohydrates: 54.2 Fiber: 9.8 Protein: 16.7

smokey chipotle veggie burger

Comments

  1. I saw that picture on Pinterest too and immediately fell in love. Your pictures look great, too! I love a good veggie burger recipe.

  2. Oh wow, these are great! I love veggie burgers

  3. I love this recipe. It is really inventive and has fantastic flavors in it. Pinning!

  4. Great recipe for veggie burgers! and I was totally eyeing those onion rings :)

  5. It’s rare to see red lentils paired with these southwestern/texmex flavors but I love it! And I’m totally with you…if there’s no plan, we are having sushi for dinner and that’s that.

  6. Oooh, love the cauliflower in the burger…& I’m totally enamoured of green chilies!

  7. Lauren,
    I refuse to go to Pinterest to look at the photo (primarily because my spouse leaves in a few days and if I go to Pinterest now I’ll blink and he’ll be gone) but I see no need, since your photos are stunning. Didn’t matter if I looked at the email in my phone or on the computer, gorgeous photos.

    These burgers look gorgeous and I love the concept. I’ll just have to tone down the spice a bit for the kids. Ok, for my daughter. My son can take it!

    Thanks!

  8. Absolutely mouth-watering. I love the flavors you infused in the patty.

  9. Definitely putting this on my “to make” list. Looks wonderful.

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