Lentil Tahini Burgers with Sauerkraut
Ingredients
- 2 2/3 cupsGreen Lentils (cooked, drained and rinsed)
- 1/4 cupTahini
- 1/2 tspSea Salt
- 1 tbspApple Cider Vinegar
- 1/2 headGreen Lettuce (separated into leaves and washed)
- 1/4 cupUnsweetened Coconut Yogurt
- 1/2 cupSauerkraut
Nutrition
| Amount per serving | |
| Calories | 254 |
| Fat | 9g |
| Saturated | 2g |
| Polyunsaturated | 4g |
| Monounsaturated | 3g |
| Carbs | 31g |
| Fiber | 13g |
| Sugar | 3g |
| Protein | 15g |
| Sodium | 436mg |
Directions
- Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- In a food processor or blender, combine the lentils, tahini, salt and apple cider vinegar.
- Form the mixture into patties using about 1/4 cup of the mixture for each patty. Bake for 20 to 25 minutes or until warmed through and firm.
- Remove the burgers from the oven. Serve on a bed of lettuce and top with coconut yogurt and sauerkraut. Enjoy!
Notes
Leftovers: Refrigerate the burgers in an airtight container for up to 7 days. Freeze for up to two months. Add the toppings just before serving.
Serving Size: One serving is equal to one 5- to 6-inch burger patty.
More Flavor: Add cumin and fresh herbs to the lentil tahini mixture.
Additional Toppings: Caramelized onions, feta, sautéed mushrooms and/or avocado.
No Lettuce: Use whole grain bread, brown rice tortilla wraps, collard greens, swiss chard or omit completely.
