IngredientsLentil Burgers
Roasted Garlic Mayo
US Customary - MetricInstructions
Source: Create Mindfully
- 15 oz. can lentils
- 1 cup gluten free rolled oats
- 1 carrot (1/2 cup chopped)
- 1/2 cup chopped onion
- 1/2 cup sunflower seeds
- 1 clove garlic
- 1 teaspoon cumin
- 1 tablespoon low sodium gluten free tamari
- 1 tablespoon nutritional yeast
- 1/2 teaspoon cayenne
- Salt and pepper
Roasted Garlic Mayo
- 1 head garlic
- 1/4 cup vegan mayo - I used Vegenaise
US Customary - MetricInstructions
- Preheat oven to 400ᵒ.
- Lentil Burgers: Put ingredients in a food processor. Pulse to combine.
- Put the mixture in the fridge for at least an hour. I found this helped to form the patties easier. Form equal sized patties, flattening them down a bit.
- Bake at 400° for 10 minutes, then flip and bake for another 10 minutes. You could also fry them, but I liked the texture from baking better.
- Roasted Garlic Mayo: Slice about 1/2" off a head of garlic (the pointy end), exposing the cloves, and leaving the skin on. Put the garlic in aluminum foil and drizzle with a couple of teaspoons of olive oil. Cover the garlic with the aluminum foil.
- Roast for 40 minutes at 400° until tender. Let sit until cool.
- With a fork, mash garlic. Add vegan mayo and mix well.
Source: Create Mindfully