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Ingredients
Sauce
8
oz
low sodium tomato sauce
¼
cup
molasses
1
teaspoon
garlic powder
¼
teaspoon
chipotle chili powder
(more or less to taste)
1
teaspoon
low sodium seasoning "salt"
(I use Pappy's choice)
Burgers
1
cup
dry lentils
1
tablespoon
olive oil
1
cup
mushrooms, diced
(plus extra for topping the burgers if desired)
¼
cup
onions, diced
(plus extra for topping the burgers if desired)
1
Large egg, slightly beaten
(or flax egg (see note))
1
cup
panko bread crumbs
(gluten free if desired)
1
teaspoon
low sodium seasoning "salt"
(I use Pappy's Choice)
4
hamburger buns
(gluten free if desired)
Instructions
In a small sauce pan combine all sauce ingredients and simmer over low heat.
In a medium pot cook lentils in water per package directions until very soft, 15-20 minutes. Set aside to cool
While lentils cook, saute mushrooms and onions in olive oil over medium heat until onions are translucent, about 10 minutes. Set aside to cool.
Combine lentils, mushroom and onions, egg, panko and seasoning in a medium bowl and form into 4 patties.
Cook on an oiled cast iron griddle/pan for about 5 minutes aside.
Serve burger on buns with barbecue sauce and additional burger toppings.
Notes
To make eggless, substitute 1 tablespoon ground flax seed mixed with 3 tablespoons water for about 5 minutes until gel forms.