From Cookie and Kate
Lentil Veggie Burgers
- Time
- 1 hr
- Makes
- 8
- Ingredients
- 18
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Ingredients
- 2 ½ cups cooked regular green lentils*
- ½ medium yellow or white onion
- 3 cloves garlic, peeled
- 2 large eggs (optional*)
- ½ cup old-fashioned oats
- ⅓ cup fresh cilantro or parsley leaves
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
- 1 medium carrot, peeled and grated on a box grater
- Up to ½ cup flour of choice, if needed (oat flour, all-purpose, etc.)
- Avocado oil or extra-virgin olive oil, for brushing
- 8 buns of choice (hamburger buns, English muffins or flatbread), toasted
- Sauce: Guacamole, Avocado Pesto, Avocado Dip, Green Goddess Tahini Dip, ketchup, mayonnaise or mustard
- Greens: Lettuce, arugula or spinach
- Add some crunch: Dill pickles, quick-pickled red onions, or thinly sliced radishes or cucumbers
- Tomato slices
Nutrition
- Calories
- 138 calories
- Fat
- 3.3 g
- Serving size
- 1 burger patty (no toppings or bun)
- Fiber
- 6.1 g
- Sugar
- 1.9 g
- Sodium
- 326.6 mg
- Protein
- 8.2 g
- Trans fat
- 0 g
- Cholesterol
- 46.5 mg
- Carbohydrate
- 18.7 g
- Saturated fat
- 0.7 g
As published by Cookie and Kate.
The method
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