Lentil Tahini Burgers with Sauerkraut
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.
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2 2/3 cups green lentils (cooked, drained and rinsed)
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1/4 cup tahini
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1/2 tsp sea salt
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1/4 tsp cumin
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1/4 tsp paprika
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1 tbsp apple cider vinegar
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1/2 head romaine lettuce, separated into leaves and washed
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1/4 cup unsweetened coconut yogurt
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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.
Also in Lunches / Dinners
Roasted Beet & Goat Cheese Wild Rice Bowl
Beets are a liver loving root veg and support circulation.
Lemon Herb Baked Cod with Asparagus
Aparagus is a diuretic and rich in prebiotic fibres. Paired here with lemon-herb cod for a clean, mineral-rich dinner.
Carrot Ginger Lentil Soup
Carrots are high in carotenoids. Carotenoids are converted to vitamin A in the body, which is key for immunity, and skin, and eye health! Carrots are also high in prebiotic fiber, which help grow good bacteria (or probiotics), therefore improving gut health!