Weight-loss
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Recipes
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2
 min read

Mushroom Lentil Burgers

Try these meat-free burgers for a vegetable-packed, high fibre alternative to traditional burgers.

Written by
Reviewed by
Sanchia Parker
Accredited Practising Dietitian and Nutritionist
Disclaimer

8 servings • 35 minutes

Ingredients

  • 1 tbsp Extra Virgin Olive Oil
  • 1 Yellow Onion (diced)
  • 4 cups Portobello Mushroom (diced)
  • 3 Garlic cloves (minced)
  • 3/4 cups Walnuts (chopped)
  • 2 cups Green Lentils (cooked)
  • 2 tsp Tabasco Sauce
  • 1 tsp Paprika
  • 1 1/2 tsp Chili Powder
  • 2/3 cups Almond Flour
  • 1/3 cup Parsley (chopped)
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper

Directions

  1. Heat olive oil in a large frying pan over medium heat. Saute onion and mushrooms for 8 to 10 minutes or until onions are translucent. Add the garlic and saute for another minute. Drain off any excess liquid.
  2. In a food processor, combine the mushroom and onion mix, walnuts, half the lentils, tabasco sauce, paprika and chili powder. Pulse until smooth.
  3. Transfer mixture into a large mixing bowl and add almond flour, parsley, sea salt, black pepper
    and remaining lentils. Mix well. (Note: Add more almond flour 1 tbsp at a time if your mixture is too wet.)
  4. Take just over 1/3 cup of the mixture and form it into a patty with your hands or use a round cookie cutter or large mason jar lid to make perfect patties. Place the patties on a piece of parchment paper.
  5. Heat a BBQ over medium heat. Grill the patties for 10 to 15 minutes per side and then gently flip. Brush each side with a bit of olive oil before and after flipping.
  6. Remove from BBQ and top the burgers with your favourite burger fixings and enjoy!

Notes

Serving suggestions: Serve in a bun, or with a side salad, or with grilled mixed vegetables.

No BBQ: Preheat oven to 200oC and bake the patties for 12 to 15 minutes per side.

Toppings:
 Sprouts, avocado, tomato, goat cheese, feta cheese, mustard or greens.

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