BEST VEGGIE BURGER! How to make Fiber Fueled Cookbook's SP&L Burger

This is the MOST delicious Veggie Burger I've ever eaten! I'm willing to bet it will be your next favorite, too! It's packed full of nutrients and fiber and so good for you - better than those other fake meat burgers, I'm SURE of it!

Watch me make this quick & easy veggie burger from scratch! You'll be blown away how easily it all comes together.

One PRO TIP (something I learned the hard way shooting this video) is: when you add the herbs and carrots to the food processor, process them together a little bit before adding in the sweet potato, and make sure you chop everything really small so it all comes together quickly and doesn't get over-processed..

BUY THE COOKBOOK: https://amzn.to/3cuepUl
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RECIPE
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INGREDIENTS:
3 Cups Peeled and cubed sweet potatoes
2 tbsp Chia seeds
One 15-oz can lentils or blackbeans
1 cup packed thinly sliced scallions
2/3 cup chopped fresh cilantro
1 1/2cups grated carrots
2/3 cup red bell pepper, diced small
1/4 cup freshly squeezed lime juice
1 tsp lime zest
1 tsp smoked paprika
1 tsp ground cumin
1 tsp dried oregano
1/2 to 1 tsp salt
1 tsp chipotle powder
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper (optional)
1 1/4 cups cooked brown rice
1 1/4 cups cooked quinoa
6 tbsp gluten-free bread crumbs
olive oil for greasing the parchment paper and brushing the tops of the patties (optional)
1 cup cooked onion (optional)
2 garlic cloves (optional)

DIRECTIONS:
1. Place the sweet potatoes in a microwave-safe bowl with a splash of water and cover with a tight-fitting lid. Cook on high in the microwave for 4 minutes or until soft. Alternatively, steam until soft and set aside.
2. Whisk together the chia seeds and 5 tablespoons of boiling water in a small bowl and set aside.
3. Drain and rinse the canned lentils, reserving ⅓ cup. (If you are not restricting FODMAPs, you can substitute canned black beans for lentils.)
4. Place the scallions, cilantro, carrots, bell pepper, lime juice, lime zest, paprika, cumin, oregano, salt, chipotle powder, black pepper, cayenne, cooked sweet potato, and lentils into the base of a food processor and pulse until just combined, scraping down the sides as needed. Taste, adding more seasoning/salt/lime juice as preferred.
5. Transfer the mixture to a large bowl and add in the brown rice, quinoa, reserved lentils, bread crumbs, and chia mixture. Mix until well combined, adding in more salt/pepper/seasonings as desired.
6. Preheat the oven to 400°F.
7. Line a baking sheet with parchment paper and brush with olive oil. Scoop ⅓ cup of the mixture and form into a patty with your hands. Place on the tray to flatten slightly, then repeat until the remaining mixture is used. You will likely need two baking sheets, depending on their size. Brush the tops of the finished patties with olive oil and bake for 25 to 30 minutes, until lightly browned, flipping halfway through.
8. These patties will last in the fridge for 4 days, or in the freezer for 4 months. When freezing, place on a lined baking sheet in a single layer until frozen, then transfer to an airtight container. To reheat, microwave for 1 minute or panfry for 2 to 3 minutes per side until warmed through and crispy.

FF UNLEASHED:
If you are not following a low FODMAP approach, you can substitute black beans instead of lentils and 1 cup cooked onions instead of scallions. Add 2 minced garlic cloves, and use chili powder instead of chipotle powder.
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Music for intro created and played by me.

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