We here in the Jones household are big fans of Mexican food. Nachos, tacos, enchiladas, fajitas, Mexican salads, and of course margaritas, are on the regular rotation whether out and about or in the comfort of our casa. So when I saw this month’s Recipe Redux theme – healthy, creative tacos – I was SO excited and couldn’t wait to share these lentil taco burgers with you!
So why taco burgers and not just tacos? Trust me, I love a good lentil taco. I make lentil or black bean taco filling on an almost weekly bases. But as I got ready to make my typical lentil tacos for this post, I decided we needed an easier way to both prep tacos and to eat tacos on the go. Then, this amazing lentil taco burger was born.
Rather than stand there chopping carrots, onions, and garlic, and then standing over the stove while it all cooks, I simply added all of my ingredients to my food processor, stirred in some garbanzo flour, and whipped up some cookie dough while they baked in the oven. As long as the lentils are cooked ahead of time, which we tend to do when making breakfast on Sunday, these only take some blending and setting a timer for the oven. Then, you can easily transport the taco burger to work without it making a mess. I was feeling like quite the genius, and Tim’s stamp of approval confirmed this would be a hit to share with all of you.
How might you eat this lentil taco burger? Take your pick! The first time I had it, I folded and it fit perfectly into a food for life sprouted grain tortilla with some cashew cheese and avocado. This weekend, I decided to have the corn on the side in the form of baked polenta fries and lighten the taco up with a purple cabbage leaf that was hanging in the fridge. Perfection. Tim wanted to have it as a burger with some ketchup and cheddar and that worked, too!
Tim’s homemade salsa and my guacamole are constant staples in our home to add to any dish, and these taco burgers are no exception. Maybe someday he’ll guest post his salsa on the blog… but in the mean time, get cooking with these!
Don’t need 8-10 lentil taco burgers right now? Freeze them for later. Yup, these are a great make-ahead burger for food prep this week or to save for when you come back from a trip and just don’t want to cook. I hope you love them as much as we do!
Lentil Taco Burgers
Makes 8 Burgers
- 1 Cup dry lentils
- 2.5 Cups water
- 1 C diced tomatoes, quickly strained to remove some liquid
- 2 ounce can diced green chiles
- 1 Large carrot
- 1/2 Medium onion
- 1 Jalapeno
- 2 tbsp fresh cilantro
- 1/2 Cup + 1 Tbsp garbanzo bean flour (I use Bob’s Red Mill)
- Taco Seasoning:
- 1 teaspoon chili powder
- 1/2 teaspoon each garlic powder, paprika, cumin, oregano, ginger
- 1/4 teaspoon each cayenne powder, salt, turmeric, black pepper
- Bring 2.5 Cups water with 1 Cup lentils to a boil, then reduce to a simmer with lid tilted for roughly 30 minutes, or until all water is absorbed. Stir on occasion so they do not stick to the pan, and add extra water, 1 tbsp at a time if needed.
- Heat oven to 425, using convection if you have that function.
- Add the carrot, jalapeno, and onion to a food processor and pulse until shredded.
- Add all other ingredients except for the garbanzo flour, including the lentils, and pulse until combined, but so that there is still some texture to the lentils.
- Pour mixture into a bowl and stir in the flour until well combined. The mixture will be wet, but should not be soupy. If it seems too wet, add 1 more tbsp of garbanzo flour.
- Scoop a level 1/2 Cup of mixture onto a baking sheet covered in parchment and sprayed lightly with cooking spray. Press lightly over top until you have about 1/4-1/3 inch thick. I fit 4 burgers per baking sheet.
- Bake for 15 minutes if on convection, 20 minutes if not. Remove from oven, and carefully flip over with a sturdy spatula.
- Bake an additional 7-10 minutes if on convection, and 15 if not.
- Remove from heat and enjoy or freeze in a air sealed container or freezer bag.