Veggie Burger Dinner
Perfectly Balance Your Plate
Serve with 1 cup chopped veggies, 1⁄2 cup prepared 3 Onion Dip.
1⁄3 cup whole grain flour or gluten-free flour
1⁄4 cup water
3 tbsp3 Onion Dip Mix
1-19 oz can lentils, drained and rinsed
1 tbsp olive oil
4 tsp ketchup
4 tomato slices
4 lettuce leaves
4 whole grain or gluten-free buns
- In a large bowl, combine all burger patty ingredients; form into 4 patties.
- In a large fry pan, add oil and cook patties until thoroughly heated, approximately 5–6 min on each side.
- While patties are cooking, slice cucumbers and make dip. Set on plates.
- Assemble burgers by starting with base of bun and then adding patty, toppings, and top of bun. Serve each burger with 1 cup of veggies and 2 tbsp of prepared dip. Enjoy!
Per serving: Calories 450, Fat 10 g (Saturated 2 g, Trans 0 g), Cholesterol 95 mg, Sodium 480 mg, Carbohydrate 78 g (Fibre 17 g, Sugars 16 g), Protein 20 g.
No eggs? No problem. Try a "flax" egg: In a prep bowl, mix 1 tbsp ground flaxseed with 3 tbsp hot water; let rest for 1 min, then use mixture in place of egg.
Make extra patties and freeze them on a baking sheet. Then, place frozen patties in freezer bags.