These burgers are super filling and oh so nutritious! Lentils are high in both protein and fiber, making them a staple to any vegetarian diet. From start to finish, this meal only took about 45 minutes to prepare and yielded 6 patties. It is a perfect weeknight recipe for the busy cook. These burgers can easily be made vegan by substituting the egg for a flax egg, and gluten free by swapping out the breadcrumbs!
Ingredients:
1 tbsp chopped garlic
6 oz. sliced mushrooms
1 tbsp fresh or dried thyme
1 tbsp olive oil
1/2 medium onion
1 can cooked lentils (drained and rinsed)
3/4 cup breadcrumbs (I used panko)
1 egg (beaten)
1 tsp sea salt
ezekiel bread for bun
optional toppings: (beef up your burger to make it super filling!) < punny HA!
hummus
lettuce
tomato
red bell pepper
avocado
goat cheese
hot sauce
- Preheat oven to 400 degrees.
- Combine garlic, mushrooms, and thyme in food processor until chopped.
- Heat olive oil in a medium pan. While you wait, chop your onion.
- Cook onion pieces in heated olive oil until they begin to turn golden brown.
- Add the mixture of mushroom and garlic to the pan with the onion until all of the oil is absorbed.
- Remove mixture from heat and allow to cool. (I put mine in the fridge for a few minutes)
- Stir the drained and rinsed lentils into the cooled mushroom mixture.
- Form 6 patties and place them on a baking sheet lined with parchment paper.
- Bake for approximately 10 minutes, flipping once halfway through.
- Toast your bun or bread of choice and layer optional ingredients and toppings in any order you'd like!
Enjoy! :)
