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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 139.0
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 315.8 mg
  • Total Carbs: 18.9 g
  • Dietary Fiber: 5.4 g
  • Protein: 14.4 g

View full nutritional breakdown of Sue's Lentil Veggie Burgers calories by ingredient
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Sue's Lentil Veggie Burgers

Submitted by: BRAVELUTE

Introduction

Make 6 burgers or a loaf to serve 6. Season to taste with your own fresh or dried herbs and spices. 5+ g. of fiber for the burger alone. And the 4 anti-angiogenic ingredients multiply if you do the stir fry veggie topping. Make 6 burgers or a loaf to serve 6. Season to taste with your own fresh or dried herbs and spices. 5+ g. of fiber for the burger alone. And the 4 anti-angiogenic ingredients multiply if you do the stir fry veggie topping.
Number of Servings: 6

Ingredients

    I begin with most ingredients roasted already, except for the zucchini and cereal. I just set up cookie sheets with onions, carrots, garlic and whatever else I want or have. You could add celery for a more salty taste. I also have beans cooked and saved in the refrigerator or freezer. You can use canned beans, but rinse and drain first.

    1 c. cooked lentils (or beans of your choice)
    1 c. cooked onions
    1 c. roasted carrots
    1 c. shredded zucchini
    1 T. chopped garlic or 1 T. roasted garlic
    2 egg whites
    1 c. uncooked multigrain hot cereal or rolled oats.
    1 T Kitchen Bouquet
    1 T Braggs Liquid Aminos

    Herbs and spices to taste (I used rosemary, thyme, and pepper the last time. Next week, I need to use the dill which wants to go to seed.)

    This is really a "what-have-you" recipe. You could substitute any beans, or bean sprouts, or veggies, or other grain like rice or quinoa (cooked first).

Tips

Stir fry mushrooms, broccoli florets, mini sweet peppers sliced into wheels, sliced onions,chopped cabbage and celery. Serve as a side to top the burgers or loaf. I enjoy having blue cheese or blue cheese dressing on the side as a topper (as opposed to ketchup or a tomato based topping)

To pack for picnic or work, place the stirfry in one section of your container and the burger in the other until ready to eat. If a microwave is available, reheat separately and place the veggies on top when ready to eat.


Directions

Place all ingredients in food processor and process until blended. Form into patties using 1/2 cup for each burger.

I cook mine in a sprayed Foreman grill, 2 at a time for 10 minutes each. If I am cooking all 6 for company, I keep the cooked burgers warm in the oven.

Leftovers freeze and reheat in the oven well.

Serving Size: Makes 6 burgers (1/2 cup mix each)

Number of Servings: 6

Recipe submitted by SparkPeople user SUEATKINS.






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