Yes! I have to give my husband all the credit in the world for not only finding, but making these veggie burgers. He found these on No Meat Athlete's website last week and couldn't wait to make them! And the best part is we already had most of the ingredients on hand.
NMA Grill Worthy Veggie Burgers
NMA Grill Worthy Veggie Burgers
- 1/2 lb dried lentils
- 3 cups water
- 1 large red onion, diced
- 2 tbsp olive oil
- 2 portabella mushroom caps, gills and stems removed, chopped
- 2 cloves minced garlic
- 1 1/2 tsp salt and black pepper
- 2 tbsp tomato paste
- 1/2 tsp thyme
- 1/2 cup red wine
- 2 tsp balsamic vinegar
- 2 tbsp vegan worcestershire sauce
- 1 tsp liquid smoke
- 1 cup chopped walnuts
- 3/4 cup ground flaxseed
- 3/4 cup vital wheat gluten (can also use whole wheat flour)
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Rinse the lentils and cook in the water until they are tender and water is absorbed, about 30-35 minutes.
Fry the onion in the oil until soft. Add the mushrooms and garlic; fry until fragrant. Stir in the tomato paste, salt, thyme, and black pepper. Let fry for a few minutes. Stir in walnuts and let toast. Slowly add wine, vinegar, worcestershire sauce, and liquid smoke. Stir in the lentils.
Remove from heat and stir in flax seed and vital wheat gluten. Keep stirring to strengthen the gluten and get the burgers chewy. Form into ten patties and refrigerate for an hour. You can freeze them now to cook later, or preheat the oven to 350 degrees.
Sprinkle baking sheet with cornmeal and arrange patties on the pan. Bake for 20 minutes, then fry in a pan on medium heat with a little oil for 2 minutes per side. If you just want to fry them without baking, lower the heat and fry for 3-4 minutes per side.
Fry the onion in the oil until soft. Add the mushrooms and garlic; fry until fragrant. Stir in the tomato paste, salt, thyme, and black pepper. Let fry for a few minutes. Stir in walnuts and let toast. Slowly add wine, vinegar, worcestershire sauce, and liquid smoke. Stir in the lentils.
Remove from heat and stir in flax seed and vital wheat gluten. Keep stirring to strengthen the gluten and get the burgers chewy. Form into ten patties and refrigerate for an hour. You can freeze them now to cook later, or preheat the oven to 350 degrees.
Sprinkle baking sheet with cornmeal and arrange patties on the pan. Bake for 20 minutes, then fry in a pan on medium heat with a little oil for 2 minutes per side. If you just want to fry them without baking, lower the heat and fry for 3-4 minutes per side.
So how many containers are these if you're doing the 21-Day Fix? Here's the break down and also HOW I got that break down, so you can do this for your own recipes in the future. :)
The first thing you need to do is figure out how many of each container the ENTIRE recipe is. To do that, I measured each ingredient out according to the recipe, and then measured it in the appropriate color coded container. So for instance, I measured out the 1 cup of walnuts called for in the recipe, and then I put it into blue containers to see how many it would be. I was able to fill 3 blue containers with walnuts. I did the same for the flax and got 5 orange containers. And when I added up the onion, mushrooms and tomato paste (it only used a tiny amount of tomato paste, so I counted it as 1 green) I got 4.5 green containers.
All in all, the ENTIRE recipe was:
4.5 greens
11 yellows
5 oranges
3 blues
5 tsps
Since the recipe makes 10 servings, I simply divided each # by 10 to find out the values of each burger.
EACH burger is:
1/2 green
1 yellow (can also be counted as 1 red for vegans)
1/2 orange
1/3 blue
1/2 tsp
I used the remaining 1/2 green and 1/3 blue to add some lettuce, tomato and avocado to my burger, and added a small roll for an extra yellow, but you could also eat this burger in a lettuce wrap.
I hope you enjoy these as much as we did! Be sure to comment below and let us know what you think!
The first thing you need to do is figure out how many of each container the ENTIRE recipe is. To do that, I measured each ingredient out according to the recipe, and then measured it in the appropriate color coded container. So for instance, I measured out the 1 cup of walnuts called for in the recipe, and then I put it into blue containers to see how many it would be. I was able to fill 3 blue containers with walnuts. I did the same for the flax and got 5 orange containers. And when I added up the onion, mushrooms and tomato paste (it only used a tiny amount of tomato paste, so I counted it as 1 green) I got 4.5 green containers.
All in all, the ENTIRE recipe was:
4.5 greens
11 yellows
5 oranges
3 blues
5 tsps
Since the recipe makes 10 servings, I simply divided each # by 10 to find out the values of each burger.
EACH burger is:
1/2 green
1 yellow (can also be counted as 1 red for vegans)
1/2 orange
1/3 blue
1/2 tsp
I used the remaining 1/2 green and 1/3 blue to add some lettuce, tomato and avocado to my burger, and added a small roll for an extra yellow, but you could also eat this burger in a lettuce wrap.
I hope you enjoy these as much as we did! Be sure to comment below and let us know what you think!
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