Hi Happy Health Freaks! I hope you had a fabulous weekend. Since it’s June and summer has arrived I wanted to share with you another veggie burger recipe. You can use any bean in this recipe, but I prefer lentil because of the high amount of protein, about 9g per half cup. Lentils are also very high in fibre, aid in weight loss, lower blood sugar levels and give you energy. That’s a might bean!! Try these burgers out and you won’t be disappointed.Serves 4
19 oz can lentils (about 2 1/4 cups), drained and rinsed
50g yam, boiled, and mashed (about half a medium yam)
3 Tbsp egg whites
1 Tbsp gluten free bread crumbs (or regular breadcrumbs)
60g zucchini, finely grated (about 1/2 cup)
2 cloves garlic, minced
2 Tbsp chopped shallots
2 Tbsp grated romano or parmesan cheese
1 tsp cumin
1 tsp onion powder
Salt and Pepper to taste
Drain and rinse the lentils, add to a medium bowl. Mash with a fork or potato masher. Add the remaining ingredients and combine well. Form into 4 patties. Spray a large frying pan with non-stick spray. Cook for about 5-7 minutes a side on medium-high so a nice crisp forms. You can also cook these on the BBQ. First, spray a piece of tinfoil with non-stick spray, then cook for the same amount of time.
Serve this on a bun, pita or gluten free bread and top with your favourite toppings. I like sliced avocado, lettuce and green mustard. Enjoy!
Nutritional Info per burger:
144 Calories, 22g Carbs, 1g Fat, 10g Protein, 258mg Sodium, 0g Sugar