Lentil Burgers
Meal: 169 cal Protein: 9 g Carbs: 25 g Fat: 5 g
These burgers are light, flavorful, and perfectly suited for the Masala sauce. Plus there’s no bun, no cheese, no mayo, and no animal fat. These are great freshly made, but also freeze well for eating at a later date.
Serving size 2 Burgers 169 cal Protein: 9 g Carbs: 25 g Fat: 5 g
Ingredients
- 1 ½ C Lentils , dry
- 2 Med Onion , diced
- 1 C Carrot , grated or diced
- 2 Tbsp Olive Oil
- 1 Lb Mushrooms , sliced
- 2 Medium Eggplants , thinly sliced
- Sea Salt & Pepper (2x as much pepper as salt)
- 2 Eggs
- 1 C Almond Flour (start with ½ C, then add more as needed)
Directions
- PreHeat oven to 425F. Parchment line 2 baking sheets. Set Aside.
- Cook lentils on stovetop (as directed on package) with onions and carrots. Or cook in Instapot with onions and carrots on “multi grain” setting so the lentils are cooked to very soft. Set Aside.
- On a baking sheet, drizzle Mushrooms with Olive Oil, Salt & Pepper. Place on baking sheet and Roast for one hour, or until dark and soft.
- On a separate baking sheet, drizzle Eggplant slices with Olive Oil, Salt & Pepper. Place on baking sheet and roast for 45 minutes, or until soft.
- Once everything is cool, combine Lentils, Mushrooms, and Eggplant – mix well. Add eggs and half the almond flour. Once mixed, if still wet, add more almond flour until mixture holds together. Refrigerate for 1 hour
- Scoop mixture onto parchment paper and flatten into burgers. Place on parchment lined baking sheet and bake for 15 minutes in 425F oven. Remove from oven and set aside.
- To Serve: Place warm masala sauce on plate and top with 1 or 2 lentil burgers.
- NOTE: Fridge up to 1 week, Freezer up to 2 months
