| CREAMY GARLIC FETA LENTIL BURGERS |
Super filling and satisfying homemade lentil burgers! Lentils are a high protein carb source which means the burgers already have a decent amount of carbs in them. You can offset the carbs by enjoying these in a lettuce wrap or a low carb bun (pictured & linked). Of course, they’re also great in a whole wheat bun! You decide based on your nutrition goals.
Recipe makes 5 burger patties
Macros per patty:
291 cals - 3g fat - 47g carbs - 19g protein
Macros per burger (linked bun, feta sauce, arugula, & patty):
526 cals - 18g fat - 60g carbs - 31g protein
Ingredients:
3 cups cooked green lentils
1/2 tbsp oil
1/2 yellow onion, chopped
4 brown mushrooms, rough chopped
1 tbsp balsamic vinegar
1 1/2 tbsp coconut sugar
2 tbsp tomato paste
½ tsp salt
2 1/2 tbsp nutritional yeast
1 tbsp cocoa powder
1/3 cup water
1/2 cup brown rice flour
Ingredients, Garlic Feta Sauce:
1 cup plain coconut yogurt
1/3 cup vegan feta, crumbled
2 cloves garlic, grated or minced
2 tbsp red wine vinegar or lemon juice
1/4 tsp salt
Other:
3 cups arugula
1/2 red onion sliced thin
Recipe:
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 a in 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. Add in the 1/3 cup water 1-2 tbsp at a time if needed to move the blender.
Remove from processor or blender and add to large mixing bowl.
Add the flour to the mixture and gently fold in until just incorporated.
Divide batter into 5 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 for 12-15 minutes or until crispy and cracking on the tops.
Creamy Garlic Feta Sauce:
Add all the ingredients to a small bowl and mix well. If you want to keep the sauce white and without a pink hue, use lemon juice instead of red wine vinegar.
Plating:
Slice you bun in half. Toast is desired. Add burger patty, 1/5 of the feta sauce, slices of red onion, a stack of arugula, and the other half of the bun.
Enjoy!
Looking for more high protein plant-based recipes with macros? While you're here make sure to check out the High Protein Vegan E-Book Collection for easy, meal prep friendly recipes to power you through your week!