Plant-Based BurgerFit Burger
Easy, delicious Vegetarian, Vegan, and Plant-Based burger recipe to get you through the Lent season - and it's so tasty, you may want to continue making it even when Lent is up!
Servings: 6 burgers
Calories: 79kcal
Equipment
- Skillet
- Measuring spoons
- Cutting board
- Knife
- Spatula
- Food processor
- Medium bowl
- Can opener
- Measuring cups
- Sheet pan
Ingredients
- 1 tablespoon cooking fat
- 1 bunch bok choy
- 1 bag frozen or fresh snap peas
- 1 1/2 teaspoon salt divided
- 3 teaspoons coconut aminos divided
- 1 teaspoon hot sauce optional
- 2 cans cooked lentils
- 1-2 cups cooked quinoa Use already cooked quinoa or make your own!
- 1 tbsp Koops' Arizona Heat Mustard or use your favorite mustard!
Instructions
- Heat a skillet on medium heat with 1 tablespoon cooking fat. Rough chop bok choy, and saute with the snap peas and 1/2 teaspoon salt until salt, about 10 minutes.
- Once the snap peas and bok choy are cooked, add the snap peas, bok choy, 2 teaspoons coconut aminos, and hot sauce to the food processor (or finely chop). Let the mixture cool completely. Taste the vegetable mixture and add more salt if desired.
- In a large bowl, add the lentils and quinoa. Mash the lentils and quinoa together with your hands until well incorporated. Add the remaining teaspoon of coconut aminos and salt. Gradually incorporate the vegetable mixture into the ground meat. Add as much as you can while still being able to form your burgers as normal.
- Preheat the oven to 350 degrees.
- Place your burgers on a sheet pan and cook in the oven at 350 for about 20 minutes.
Notes
- Switch up the flavors in the burger by adding 1 teaspoon garlic powder and 1 teaspoon ginger to the burger mix!
Nutrition
Calories: 79kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 749mg | Potassium: 406mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6255IU | Vitamin C: 63mg | Calcium: 152mg | Iron: 2mg