Servings: 4–6 burger patties servings Prep: 10 min Cook: 8 min

We love dill pickles on a veggie burger, so why not in one? This easy, tangy veggie burger starts with a base of hearty green lentils and supercharged Protein Oats, combined with sauteed veggies, spices, chopped dill pickles and a generous amount of zesty fresh dill. Top with tzatziki sauce, and you’ve got a burger that’s bright, bold and sure to bring everyone back for seconds.

Servings

4 servings

Prep time

10 minutes

Cook time

8 minutes

Passive time

n/a

Ingredients

2 cups cooked Green Lentils (not too mushy)
6 Crimini Mushrooms, finely diced
1 small Onion, finely diced
1 ½ cups grated Carrots
1 cup Protein Oats (or rolled oats)
2 Tbsp Ketchup or Tomato Paste
3 Tbsp Soy Sauce
2 tsp Nutritional Yeast
1 Tbsp Brown Flaxseed Meal
1 tsp Garlic Powder
Black Pepper to taste
Salt to taste
¼ cup chopped Dill Pickles
2 Tbsp chopped fresh Dill

Toppings

Tzatziki, fresh chopped Dill, Dill Pickles, Lettuce, Tomato, Red Onion

Instructions

Add lentils to a bowl and mash about half of them, leaving some whole for texture.
Sauté mushrooms and onion in olive oil until tender and just beginning to color and add to the bowl of lentils. Add remaining ingredients except toppings and mix well.
Cover and set aside for 5–10 minutes to fully hydrate, then form patties on parchment paper.
Heat a drizzle of olive oil or neutral oil in a nonstick or cast iron skillet over medium heat. Cook the patties for about 4 minutes per side, or until golden brown and heated through. Serve hot with toppings!
Store cooked patties in the fridge for up to 4 days.