HIGH PROTEIN LENTIL BURGERS 🍔 Follow @evannryan for daily vegan recipes! These are simple to make, are super filling, and have loads of flavor!
Recipe makes 10 large burger patties
Macros per burger:
283 cals - 3g fat - 47g carbs - 19g protein
Prepare your lentils, and set aside. Warm a pan to medium heat and add oil, coating the bottom. Add chopped onions and mushrooms and saute 7-8 minutes, onions should be softened and slightly caramelized and mushrooms should be nice and browned. Add balsamic vinegar and coconut sugar and mix through. Cook another 2-3 minutes, stirring often so the sugar doesn’t burn. Remove from heat and set aside. To a high speed blender or processor add: cooked lentils, tomato sauce, salt, nutritional yeast, cocoa powder, and mushroom/onion mixture, blend until smooth. Remove from processor or blender and add to large mixing bowl. Add the flour to the mixture and gently fold in until just incorporated. If the mix is still warm you can place in the fridge to cool to make for easier handling. Divide batter into 10 large patties. If not cooking right away, place squares of parchment paper between each patty and place them in a tightly sealed container in the fridge or freezer until ready to eat. Once ready to eat, bake at 425°F for 12-15 minutes or until crispy and cracking on the tops! Enjoy!
