Recipes
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These veggie burgers are ultra-satisfying and packed with nutrients. They’re crispy on the outside with just the perfect amount of moisture inside. Top with your favorite hot sauce (mine’s Yellowbird), herbs and avocado and your taste buds will be begging for seconds! Make them Sunday night to have healthy, yummy lunches all week long!
• 7 ounces brown cremini mushrooms, finely-chopped
• 1 large onion, finely-chopped
• 1 tablespoon coconut oil
• 6 cloves garlic, minced
• 1 cup cooked red lentils
• 1 small-medium sweet potato, cooked and chopped
• 1 cup quinoa flakes or quick-cook oats
• 1 tsp sea salt
1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2. Heat coconut oil in a large pan over medium heat. Add mushrooms, onions and garlic and cook, stirring frequently, until onions are translucent. Add salt to taste.
3. In a large bowl, add the mushroom-onion mixture, lentils, sweet potato and quinoa flakes. Mash together with a potato masher until well-combined. Add salt to taste.
4. Form patties and place patties on prepared baking sheet.
5. Bake 20 minutes, flip patties and bake for another 20 minutes.
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