DIRECTIONS

To prepare salsa: Grill grapes, onion, and jalapeño pepper in a grill basket over medium high heat for 10 minutes (or broil on a foil-lined baking sheet) until lightly charred, stirring occasionally. Let cool, then place in a food processor with cilantro, lime juice, and garlic. Process until all ingredients are finely chopped.

To prepare burgers: Place lentils, rice, walnuts, onion, breadcrumbs, lime juice, chili powder, cumin, beans, and eggs in a food processor. Pulse until all ingredients are coarsely chopped with some small pieces still visible, scraping down the sides and moving the mixture from the bottom of the bowl to the top to blend evenly. Using wet or lightly oiled hands, shape into 8 patties. If mixture is too soft, freeze briefly to firm. Coat on both sides with olive oil spray and cook over medium heat in 2 skillets for 10 minutes, turning occasionally and coating with additional olive oil spray. Burgers should be nicely browned and cooked through. Place a little lettuce on bun bottoms and top with burgers, slices of avocado, and grape salsa.

Ingredients

Grape Salsa

4 cups red or black Grapes from California
3/4 of a medium white onion, peeled and cut into 1/4-inch thick slices
1 medium jalapeno pepper, halved, stemmed, and seeded
1/3 cup lightly packed cilantro leaves
1 1/2 tablespoons lime juice
1 clove garlic, minced

Burgers

2/3 cup cooked black or green lentils
2/3 cup cooked brown rice
1/2 cup walnut pieces
1/2 cup chopped onion
1/3 cup dry breadcrumbs
3 tablespoons lime juice
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 (15-ounce) cans black beans, rinsed, drained and patted dry
2 eggs

Olive oil cooking spray
8 wheat burger buns, toasted
Lettuce leaves (optional)
2 ripe avocados, peeled, pitted, and sliced

 

DIRECTIONS

To prepare salsa: Grill grapes, onion, and jalapeño pepper in a grill basket over medium high heat for 10 minutes (or broil on a foil-lined baking sheet) until lightly charred, stirring occasionally. Let cool, then place in a food processor with cilantro, lime juice, and garlic. Process until all ingredients are finely chopped.

To prepare burgers: Place lentils, rice, walnuts, onion, breadcrumbs, lime juice, chili powder, cumin, beans, and eggs in a food processor. Pulse until all ingredients are coarsely chopped with some small pieces still visible, scraping down the sides and moving the mixture from the bottom of the bowl to the top to blend evenly. Using wet or lightly oiled hands, shape into 8 patties. If mixture is too soft, freeze briefly to firm. Coat on both sides with olive oil spray and cook over medium heat in 2 skillets for 10 minutes, turning occasionally and coating with additional olive oil spray. Burgers should be nicely browned and cooked through. Place a little lettuce on bun bottoms and top with burgers, slices of avocado, and grape salsa.

Notes

Vegetarians and burger-lovers alike will enjoy this recipe for Southwest Black Bean-Lentil Burgers with Charred California Grape Salsa. The hearty black bean patties, made with lentils, rice, and a hint of lime, are perfectly complemented by the smoky-sweet flavor of the charred grape salsa. With spice from the cumin and chili powder, and fresh avocado and cilantro, each bite is a satisfying mix of Southwest flavors. These burgers are an ideal option for a plant-based burger that is anything but ordinary.

This recipe may help support Heart, Brain, Colon, and Immune health.

This is a Vegan, Vegetarian, Clean-eating, Dairy-free, and Healthy Fats recipe.

Servings

Makes 8 servings

Nutritional Information

Nutritional analysis per serving (with bun): Calories 480; Protein 17 g; Carbohydrate 75 g; Fat 15 g (28% Calories from Fat); Saturated Fat 2 g (4% Calories from Saturated Fat); Cholesterol 0 mg; Sodium 290 mg; Fiber 15 g.