The Ultimate Veggie Burger
- 1 of 1 To a bowl, add 1 cup each cooked brown rice, cooked lentils, rinsed and drained pinto beans and finely diced cooked beets; 1/2 cup rolled oats; 2 tbsp low-sodium soy sauce; 1 tbsp molasses; 1/2 tsp onion powder; and 1/4 tsp each salt and black pepper. Toss until combined and add two-thirds of the mixture to a food processor. Pulse until it reaches the consistency of cooked oatmeal. Return to bowl and combine with remaining mixture. Line a baking sheet with plastic wrap. Form into four 3-inch patties. Cover loosely with plastic wrap and refrigerate at least 1 hour. Heat grill to medium. In a small bowl, combine 1/4 cup mayonnaise, 2 tbsp chopped pickles, 1 tbsp minced white onion and 1 tbsp ketchup. Add 1 tbsp extra-virgin olive oil to a large cast-iron skillet and place on grill. Add burgers and cook 4 to 5 minutes per side. During last minute, grill 4 potato buns cut sides down. Layer burger on buns with sauce, sliced pickles, white onion and tomato, and butter lettuce.
Servings Per Recipe: 4
Per Serving: 73 g carb., 3 g sat. fat, 13 g sugar, 8 g fiber, 1050 mg sodium, 15 g pro., 480 kcal cal., 15 g Fat, total