Ingredients
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For the burgers:
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1 cup cooked brown rice (or quinoa)
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1/2 cup mushrooms, chopped
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1 can (15 oz) lentils, drained and rinsed
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1 small onion, diced
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1 garlic clove, minced
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1 jalapeño pepper, seeded and finely diced (optional)
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1 tablespoon tomato paste
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1 teaspoon smoked paprika
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1 teaspoon chili powder
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1/4 teaspoon cumin powder
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1/4 teaspoon salt, divided
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1/4 teaspoon black pepper, divided
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2 tablespoons unsweetened applesauce
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1 eggplant, grated (about 1 cup)
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1/2 cup gluten-free breadcrumbs (homemade or store-buying)
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Optional: 1/4 cup shredded carrots, grated
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For the avocado slaw:
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1 large ripe avocado, diced
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1 medium carrot, grated
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1 small red cabbage, thinly sliced and shredded
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1/2 cup cashew cream (see notes)
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1 tablespoon lemon juice
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1 teaspoon apple cider vinegar
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Salt and black pepper to taste
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Optional: 1/4 cup chopped cilantro
Directions
Sub_Title: Flavorful, Protein-Packed, Gluten-Free, High-Fiber, Whole Foods Plant-based, Oil-free, Kid-friendly, Budget-friendly
Ingredients:
For the burgers:
1 cup cooked brown rice (or quinoa)
1/2 cup mushrooms, chopped
1 can (15 oz) lentils, drained and rinsed
1 small onion, diced
1 garlic clove, minced
1 jalapeño pepper, seeded and finely diced (optional)
1 tablespoon tomato paste
1 teaspoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon cumin powder
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 tablespoons unsweetened applesauce
1 eggplant, grated (about 1 cup)
1/2 cup gluten-free breadcrumbs (homemade or store-buying)
Optional: 1/4 cup shredded carrots, grated
For the avocado slaw:
1 large ripe avocado, diced
1 medium carrot, grated
1 small red cabbage, thinly sliced and shredded
1/2 cup cashew cream (see notes)
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
Salt and black pepper to taste
Optional: 1/4 cup chopped cilantro
Instructions:
Step 1: Prepare the burger mixture. In a food processor or blender, combine the cooked rice, mushrooms, lentils, onion, garlic, optional jalapeño, tomato paste, smoked paprika, chili powder, cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Process until mostly smooth but still slightly chunky. Transfer to a large bowl and mix in the remaining 1/8 teaspoon salt, baking powder, applesauce, and eggplant. Stir gently to combine.
Step 2: Form the patties. Using your hands, divide the mixture into 4 equal portions and form each portion into a patty about 1/2-inch thick. If you’d like, press the patties between two sheets of parchment paper to create a crispier texture. Place the patties on a plate and set aside.
Step 3: Make the avocado slaw. Combine the diced avocado, grated carrot, shredded cabbage, cashew cream, lemon juice, apple cider vinegar, and a pinch of salt and pepper in a large mixing bowl. Toss well to coat everything evenly. Adjust seasoning as desired.
Step 4: Assemble the burgers. Preheat a non-stick skillet or griddle over medium heat. Brush lightly with oil spray or line with a piece of parchment paper lightly coated with cooking spray. Add the burgers and cook for about 3 minutes per side, or until golden brown. Toast the buns if desired.
Step 5: Build the burgers. Divide the veggie burger mixture evenly among the four toasted buns. Top each burger with a generous amount of the creamy avocado coleslaw. Serve immediately and enjoy!
Note: To make the cashew cream, simply soak 1 cup raw cashews in water overnight and process them with 1/4 cup water until completely smooth. Season with salt and lemon juice to taste. Store any extra cashew cream in an airtight container in the refrigerator for up to 5 days.
Difficulty: Easy
Nutrition Facts:
Serving size: 1 burger | Calories: 311kcal | Protein: 17.1g | Carbs: 31.6g | Fat: 14.2g | F
Steps
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1
Done
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Step 1: Prepare the burger mixture. In a food processor or blender, combine the cooked rice, mushrooms, lentils, onion, garlic, optional jalapeño, tomato paste, smoked paprika, chili powder, cumin, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Process until mostly smooth but still slightly chunky. Transfer to a large bowl and mix in the remaining 1/8 teaspoon salt, baking powder, applesauce, and eggplant. Stir gently to combine. |
|
2
Done
|
Step 2: Form the patties. Using your hands, divide the mixture into 4 equal portions and form each portion into a patty about 1/2-inch thick. If you'd like, press the patties between two sheets of parchment paper to create a crispier texture. Place the patties on a plate and set aside. |
|
3
Done
|
Step 3: Make the avocado slaw. Combine the diced avocado, grated carrot, shredded cabbage, cashew cream, lemon juice, apple cider vinegar, and a pinch of salt and pepper in a large mixing bowl. Toss well to coat everything evenly. Adjust seasoning as desired. |
|
4
Done
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Step 4: Assemble the burgers. Preheat a non-stick skillet or griddle over medium heat. Brush lightly with oil spray or line with a piece of parchment paper lightly coated with cooking spray. Add the burgers and cook for about 3 minutes per side, or until golden brown. Toast the buns if desired. |
|
5
Done
|
Step 5: Build the burgers. Divide the veggie burger mixture evenly among the four toasted buns. Top each burger with a generous amount of the creamy avocado coleslaw. Serve immediately and enjoy! |
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6
Done
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17.1g | Carbs: |
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7
Done
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31.6g | Fat: |
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8
Done
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14.2g | F |
