What you need:
• 1 medium white onion - diced
• 1 cup zucchini - diced
• 1 cup eggplant - diced
• 1 cu shredded carrots
• 1 cup cooked lentils
• 1/2 cup shredded oats + walnuts
• 2 tbsp worcestershire sauce (option to use gluten free)
• 1 tsp dijon mustard
• 1 tsp mayo (vegan)
• pickles
• guacamole
• evoo
• 1 clove garlic
• burger buns or lettuce wraps (option to use gluten free)
Method:
• start by cooking your lentils as per the instructions on the package
• next, dice your onion, zucchini, eggplant and shred your carrots - set aside
• in a blender, blend 1 cup of oats + 1/2 cup of walnuts (these are going to be your "breadcrumbs*)
• in a pan over medium heat, add evoo + onions and cook until translucent
• add garlic and rest of chopped vegetables and cook until soft
• add cooked lentils + two tbsp of Worcestershire sauce and combine
• add cooked vegetables to a bowl and let cool
• add oat and walnut breadcrumbs to your veggie and lentils and mix with your hands until combined
• once combined, form patties with your hands (about the size of your palm)
• to a pan over medium to high heat, add patties and cook for 1-2 minutes or until golden; flip and cook the other side until golden and remove from heat
• build your burger starting with your bun, add mayo and dijon, mixed greens (or greens of your choice)
• add lentil burger, guacamole. pickles, top bun and enjoy!
Protein: approx 12g per serving