Lentil Tahini Burgers with Sauerkraut

This recipe is rich in dietary fiber, primarily from the green lentils. Fiber is essential for maintaining a healthy digestive system, aiding in regular bowel movements, and can help manage weight by promoting feelings of fullness.

The green lentils and tahini in this recipe also contribute to its high protein content. Protein is a crucial nutrient for the body, playing a key role in muscle growth and repair, as well as supporting immune function.

You can refrigerate the burgers in an airtight container for up to 7 days or freeze for up to two months.

Ingredients:

2 2/3 cups green lentils (cooked, drained and rinsed)
1/4 cup tahini
1/2 tsp sea salt

1/4 tsp cumin
1/4 tsp paprika
1 tbsp apple cider vinegar
1/2 head romaine lettuce, separated into leaves and washed
1/4 cup unsweetened coconut yogurt
1/2 cup sauerkraut

Instructions:

Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
In a food processor or blender, combine the lentils, tahini, salt and apple cider vinegar.
Form the mixture into patties using about 1/4 cup of the mixture for each patty. Bake for 20 to 25 minutes or until warmed through and firm.
Remove the burgers from the oven. Serve on a bed of lettuce and top with coconut yogurt and sauerkraut or any of your favourite toppings. Enjoy!

Topping Suggestions:

• Caramelized onions
• Feta cheese
• Sautéed mushrooms
• Avocado

For serving, try using:

• Lettuce wraps
• Brown rice tortillas
• Collard greens
Or omit the wrap entirely for a bunless option.