A healthy, vegan burger recipe that’s full of intense flavor! They’re spicy yet savory, crispy on the outside yet soft on the inside, and very nutritious. Lentils and kale combine to make one superfood filled patty!
In all the baking I’ve done, I’ve never really used a flax or chia egg. I don’t know why, but I always reach for egg whites instead. Sure they make for tasty recipes, but they don’t help my vegan readers very much.
Recently, NEAT reached out to me about trying their new Neat Egg product! I thought this was the perfect chance to experiment with some vegan cooking. The Neat Egg is made from chia and garbanzo bean flour! So it’s gluten free, soy free, and of course, 100% vegan. I thought it would be fun to try to remake one of my older recipes that uses eggs and see if they could be updated to be vegan.
I looked into my archives and found my recipe for Spicy Kale Lentil Burgers. These used to be such a staple in my house! But as time goes on you find new food obsessions and move from favorite to favorite. Once I read through the recipe, I knew this was the one to make! I remember LOVING the flavor of these and for this ‘redo’ version I jazzed them up even more.
The Neat Egg served as the perfect binder for all the soft ingredients that go into these burgers! When I mixed it with the water, it quickly thickened up and really took on quite an egg-y consistency. I had no doubt that it would work well in these burgers.
- 1 cup red lentils
- 2 gloves garlic
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp basil, thyme, oregano
- ¼ tsp cayenne pepper
- ¼ tsp mixed Italian herbs
- 1 large sweet potato, baked, peeled, and mashed
- 2 cups kale chopped
- ¼ cup whole wheat (or gluten free) breadcrumbs
- 1 tbsp Neat Egg mix+2 tbsp water (or one flax egg)
- salt and pepper, to taste
- Preheat oven to 350. Cook lentils according to package directions. Meanwhile chop kale and place on a microwave safe plate. Microwave for 1-2 minutes until cooked. Once lentils are done, drain them and place in a bowl. Add mashed sweet potato, kale, garlic, spices, Neat egg, and bread crumbs. Mix everything together until evenly combined. Form four patties. Place patties on a parchment paper lined baking sheet and bake for 30 minutes, flipping half way through.
Is weird to say these turned out even better than the originals? The flavor is out of this world…spicy, smokey, and with a slight indian flare! The texture is soft on the inside and crispy on the outside…sort of like falafel. And they have a great mix of protein, fat, and carbs that will leave you satisfied at a meal.
Meat lovers and vegans alike can agree on these patties! I’ve been crumbling them up on salads at lunch and sandwiching them between toasted Ezekiel bread for dinners. Plus, they FREEZE well! I put my batch in the freezer and they defrost perfectly fine with a little time in the microwave. As good as when they were made fresh!
I can’t wait to do some more experimenting with the Neat Egg and the Neat Mexican Mix I received! I think the Mexican Mix would make for some awesome tacos and I already have ideas about using the Neat Egg in a vegan chocolate pudding recipe. Tried it already and it needs just a few tweaks!
Have you ever tried cooking or baking with a vegan egg replacer?
What’s your favorite type of burger?
If you could veganize one food, what would you choose?Stay connected:Subscribe to Healthy HelperFacebook: Healthy HelperTwitter: @Healthy_HelperInstagram: HealthyHelperPinterest: Healthy_HelperBloglovin’: Healthy HelperGoogle+: Healthy HelperTumblr: Healthy Helper BlogSnapchat: KailaProulxWant to get FREE products for review and make money as a blogger? Check out Linqia!
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