1 cup uncooked lentils
1 cup uncooked brown rice
1-1/2 cups carrots, finely grated
1 small onion, finely grated
1/2 teaspoon garlic powder
1-1/2 cups uncooked oatmeal
spices, salt, and pepper to taste
Cook lentils and rice in 4 cups water for 45 minutes, simmering over low heat in a covered saucepan. Allow to cool.
Add remaining ingredients and mix well. Shape into patties and cook on pan or on cookie sheet in oven (may spray with non-stick spray) over medium heat, until nicely browned (about 6 minutes per side).
makes 8 burger patties
134 cal | 1g fat | 26g carbs | 6g protein
1-1/2 teaspoon active dry yeast
1/4 cup warm water (110 - 115°F)
1 tablespoon brown sugar
1/4 cup almond milk
1/2 tablespoon ground flax seeds + 3 tablespoon water
1 tablespoons coconut oil
1 teaspoon salt
1-1/2 cups whole wheat flour
Stir the yeast and sugar into the warm water and let it sit until dissolved.
In a separate bowl, whisk together the milk, flax egg, coconut oil, sugar and salt. Add this to the yeast mixture and stir until well combined. Add all the flour mixture and stir until it forms a shaggy dough.
Knead at low speed for 10 minutes (The finished dough should be smooth, feel slightly tacky and spring back when poked). Cover and let the dough rise in a warm spot until doubled in size (approximately one hour).
Dust your work area with a little flour and turn out the risen dough on top. Divide the dough into 4 pieces and shape each piece into a tight ball. Transfer the balls onto a baking sheet and let them rise until they look puffy and hamburger-sized (approximately 30 – 40 minutes).
Bake the buns at 375 degree for approximately 15 – 18 minutes (or until golden on the tops). Let the buns cool at room temperature before slicing and using.
makes 4 hamburger buns
223 cal | 6g fat | 37g carbs | 7g protein