Yesterday I reviewed the cookbook, Color Me Vegan. Although I loved it overall, I was disappointed that many of the recipes used extracted oil which I rarely use anymore. If you’re curious why, check out The Big Oil Post.
In my review, I mentioned that I was let down because I wanted to try the Beet Burger recipe, but opted not to because it used ¼ cup of oil. In a comment, however; Poppy shared a link to her oil-free Lentil and Beetroot Burger recipe.
I checked out the link, and the burgers looked absolutely delicious! And since they’re also the prettiest burgers I’ve ever seen I wanted to share the recipe. I’m making them tonight. Thanks Poppy!
I love burgers. Veggie, of course. I love how they can be so filling and hearty yet be full of such goodness. When I’m trying to shift some pounds, I know a good homemade burger is a good choice to ensure I don’t feel deprived as they pack comfort, flavour and are incredibly filling for surprisingly few calories. These burgers come in at just 118 calories each for 6, or 175 for 4 chunkier burgers.
The creamy sauce here gets its richness from roasted red peppers and good olive oil and its creaminess from bread. It’s a great alternative to cholesterol laden mayonnaise with just 124 calories per serving and no cholesterol.
Both of these recipes come together in a flash using a food processor. They are incredibly quick and easy.
For the burgers, serves 4-6. Adjust seasonings and spices to your liking.
- 1 cup of cooked bulgur wheat
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