These vegetarian burgers are hearty and protein packed. This recipe can be made vegan by substituting the egg with a “flax egg” and using vegan mayo. If you want to use the “flax egg” you need to combine 1 Tbsp of flax + 2 Tbsp of water and let it set for 10 minutes.
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Sauce
½ cup mayo (can substitute vegan mayo) (125 mL)
3 Tbsp ketchup (45 mL)
2 Tbsp relish (30 mL)
1 tsp white sugar (5 mL)
1 tsp white wine vinegar (5 mL)
Veggie Burgers
½ cup dried red lentils, rinsed (125 mL)
1 ½ cups water (375 mL)
1 - 19 oz can navy beans, rinsed and drained (540 mL)
1 cup whole wheat panko (250 mL)
¾ cup chopped onion (175 mL)
¼ cup chopped fresh parsley (60 mL)
2 cloves garlic, minced
1 Tbsp tamari soy sauce (15 mL)
½ Tbsp smoked paprika (7 mL)
1 tsp cumin (5 mL)
1 tsp oregano (5 mL)
½ tsp salt (2 mL)
½ tsp pepper (2 mL)
1 egg, beaten
1 Tbsp canola oil (for cooking) (15 mL)
6-8 whole wheat buns
Garnish: lettuce, tomatoes, pickles, onion
Serving Size: 1 Patty + 2 Tbsp sauce, Servings: 6-8, Calories: 375, Total Fat: 6 g, Saturated Fat: 0.8 g, Cholesterol: 24 mg, Sodium: 317 mg, Carbohydrates: 63.2 g, Fiber: 13.6 g, Sugars: 6.2 g, Protein: 19.5 g, Potassium: 829 mg
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