veggie burgers
- Number of Servings: 8
Ingredients
roland brand semi pearled farro, dry, 129 gram(s) (1/4 of bag)*Dry Lentils, 2.75 oz 1 tsp olive oil Celery, raw, 33 grams (1 stalk)Carrots, raw, 52 grams 1 carrotOnions, raw, 155 grams (about half of a medium)*Apple Valley Wild Mushroom Medley, dried, 10 gram(s) Peas, frozen, 87 grams (2/3 cup)Egg, fresh, 1 extra large 1 oz parmesan cheeseyour choice to mix and match - 2 garlic cloves (sautéed with other veggies), oregano, italian seasoning, salt and pepper, etc. I used all of it, to tastecumin, hot peppers, etc, might also be nice
boil lentils and farro in water until cooked. drain excess water. Sautee veggies (diced small) in oil in a separate pan. return lentil/ faro mixture to pan. Add dried mushroom (ground up in a blender or food processer) and se asoning. add a splash of water and mix thoroughly. warm through. remove from heat and let cool. when cool, puree in a food processor, blender, or with a potato masher (I used an immersion blender, and left it a little chunky so I could see the veg). add 1 egg, beaten, and parmesan. Mix through.Divide mixture into 8 patties. Cook on a lined cookie sheet for about 15 minutes on 350. flip half way through, if you'd like. I did this step because I was freezing the burgers, and wanted the egg cooked before I froze them. Were I eating it right away, I probably would have just browned it in a pan. Once frozen, I thaw in the microwave (sometimes), and then brown in a pan before eating.
Serving Size: 8 burgers
Number of Servings: 8
Serving Size: 8 burgers
Number of Servings: 8
Nutritional Info Amount Per Serving
- Calories: 115.5
- Total Fat: 1.4 g
- Cholesterol: 26.7 mg
- Sodium: 43.1 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 5.3 g
- Protein: 7.2 g