power house veggie burger

Looking for a new veggie burger? Then this is the recipe for you. This recipes takes some prep and time so it’s a great for a weekend. Freeze leftovers or add to lunch time salads. This recipe comes from my upcoming weekly menu subscriptions. Email me at alex@arainbowaday.com if you are interested in becoming a subscriber.

Makes 9 patties

Ingredients

  • 1 tbsp extra virgin olive oil

  • 1 sweet onion (finely diced)

  • 2 garlic (cloves, minced)

  • 1 carrot (grated)

  • 1 zucchini (grated)

  • 2 cups cooked green lentils (cooked, drained and rinsed)

  • 1 cup sunflower seeds

  • 1 tsp turmeric

  • 1/4 cup tamari

  • 3/4 cup almond flour

Creating the Magic!

  1. Heat a large skillet over medium heat and add olive oil. Add the onion and saute until translucent. Add the garlic and saute for another minute. Add the carrot and zucchini and saute for 5 minutes or until softened. Remove from heat and set aside.

  2. In a food processor combine lentils, sunflower seeds, turmeric and tamari. Blend until smooth and transfer to a large mixing bowl.

  3. Transfer the cooked veggies to the mixing bowl and add your almond flour. Mix well with a spatula.

  4. Preheat oven to 350F (177C) and line a baking sheet with parchment paper.

  5. Divide the mixture into even patties and transfer onto the baking sheet. (Note: If the dough is too wet, you may need to adjust the amount of almond flour or let it sit in the fridge for 10 to 20 minutes so it will firm up.)

  6. Bake in the oven for 60 minutes, flipping halfway through.

  7. Remove burgers from oven. Serve on a bed of greens or in a lettuce wrap with your burger toppings of choice. Enjoy!

Notes

Substitutes

If using soy sauce instead of tamari sauce, reduce by half.

Leftovers

Store in the freezer in an airtight container. Defrost on the counter and place back in the oven to crisp up when ready to eat.

Serving Size

One serving is equal to one burger patty.

Skip the Oven

Fry the patties in a skillet or grill them on the barbecue.

Toppings

Avocado, tomato, dijon mustard, plant-based cheese, sprouts, spinach, lettuce, or pickles.

Bun Alternatives

Grilled eggplant slices, lettuce wraps, cauliflower steaks or portobello mushroom caps.

Previous
Previous

mango and shrimp curry

Next
Next

chocolate overnight oats