Italian Lentil Burgers

Recipe by Dawnmarie Chmiel, CHE, Chef/Nutritionist, Henry Ford Community College

November 14, 2014

Ingredients

Burger
  • 1 cup minced carrot
  • ½ cup minced red onion
  • ½ cup marinara sauce
  • ½ cup pesto
  • ½ cup gluten free pancake mix
  • 2 tablespoons nutritional yeast
  • 2 cups cooked lentils
  • ¼ teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
Toppings
  • 1 medium onion, sliced thin, caramelized
  • 6 slices fontina cheese
  • 1 cup Greek yogurt
  • 3 tablespoons pesto

Instructions

1.  Mix all burger ingredients gently together in a large bowl. Shape into 6 burgers using a ½ cup measure. Place on a parchment lined baking sheet and place in refrigerator for a few hours.

2.  Preheat oven to 400o. Bake burgers for 20 to 25 minutes or until completely set. Slightly cool on baking sheet for 5 minutes before placing on burger bun.

3.  Place on a whole grain bun and top with desired topping ingredients.

Yield: 6 burgers

Chef’s Note: You can replace gluten free pancake mix with regular pancake mix and nutritional yeast for grated parmesan cheese or almond meal.

 

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Ingredients

Burger
  • 1 cup minced carrot
  • ½ cup minced red onion
  • ½ cup marinara sauce
  • ½ cup pesto
  • ½ cup gluten free pancake mix
  • 2 tablespoons nutritional yeast
  • 2 cups cooked lentils
  • ¼ teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
Toppings
  • 1 medium onion, sliced thin, caramelized
  • 6 slices fontina cheese
  • 1 cup Greek yogurt
  • 3 tablespoons pesto
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