Clean Diet Lentil and Mushroom Veggie Burgers

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Serving Size: 1
Diets: Brain Food, Dairy Free, Diabetes Friendly, Egg Free, Gluten Free, Heart Healthy, Nut Free, Postpartum, Pregnancy, Refined Sugar Free, Soy Free, Vegan, Vegetarian
Recipe adapted from:
Karin Adoni Ben-David
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These tasty burgers are both vegetarian and vegan.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions

  • Cook lentils in 4 cups of water, about 25 minutes.
  • Once cooked, add to a large bowl and mash, using a potato masher or the back of a fork.
  • Preheat oven to 350° F
  • Make flax egg by combining flax meal with water. Set aside.
  • Heat up oil in a large skillet over medium heat
  • Add onions and sauté for 3 minutes or until translucent.
  • Add celery, garlic, and mushrooms
  • Cook for about 5 minutes or until mushrooms have wilted
  • Add veggie mixture to lentils and stir in Dijon, balsamic vinegar, and thyme. Mix until combined.
  • Add flax egg, salt and pepper, and sunflower seeds, if using.
  • Using your hands, form into 5 large balls.
  • Place on a parchment-lined baking sheet and flatten slightly (do not flatten too thin). Bake for 20 minutes.
  • Remove from oven and carefully flip. It’s okay if they come apart slightly. Use your hands to mash them back together
  • Bake for another 20 minutes.
  • Let cool on baking sheet for at least 10 minutes before serving
  • Will keep for several days in the fridge.

Cook Times

Active Prep10
Hands-On Cook0
Hands-Off Cook65
Passive0
Total Time1 hour 15 minutes
Recipe Serving Size10 people

Ingredients

Ingredients

  • 2 cup lentil soaked
  • 2 tablespoon flax meal mixed with 3 tablespoons water per each 1 tablespoon flax meal
  • 2 tablespoon avocado oil
  • 2 cup onion finely chopped
  • 4 rib celery finely chopped
  • 4 clove garlic minced
  • 8 cup white mushroom chopped
  • 2 tablespoon Dijon mustard
  • 2 teaspoon balsamic vinegar
  • 3 teaspoon dry thyme
  • 1½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Optional:

  • 4 tablespoon sunflower seeds

Cooking Tools Required

Baking sheet, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Potato Masher, Saucepan, Saute pan, Sharp Knives, Spatula
Reheating/Serving Instructions
Heat in a 350 degree oven for 15 minutes or until heated through.

Nutrition

Calories: 229kcal | Carbohydrates: 31g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 750mg | Fiber: 14g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 4mg

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