These vegetarian burgers are hearty and protein packed. This recipe can be made vegan by substituting the egg with a “flax egg” and using vegan mayo. If you want to use the “flax egg” you need to combine 1 Tbsp of flax + 2 Tbsp of water and let it set for 10 minutes.
1/2 cup mayo (can substitute vegan mayo) (125 mL)
3 Tbsp ketchup (45 mL)
2 Tbsp relish (30 mL)
1 tsp white sugar (5 mL)
1 tsp white wine vinegar (5 mL)
1/2 cup dried red lentils, rinsed (125 mL)
1 1/2 cups water (375 mL)
1 – 19 oz can navy beans, rinsed and drained (540 mL)
1 cup whole wheat panko (250 mL)
3/4 cup chopped onion (175 mL)
1/4 cup chopped fresh parsley (60 mL)
2 cloves garlic, minced (2)
1 Tbsp tamari soy sauce (15 mL)
1/2 Tbsp smoked paprika (7 mL)
1 tsp cumin (5 mL)
1 tsp oregano (5 mL)
1/2 tsp salt (2 mL)
1/2 tsp pepper (2 mL)
1 egg, beaten (1)
1 Tbsp canola oil (for cooking) (15 mL)
6-8 whole wheat buns (6-8)
Garnish: lettuce, tomatoes, pickles, onion
1/2 cup mayo (can substitute vegan mayo) (125 mL)
3 Tbsp ketchup (45 mL)
2 Tbsp relish (30 mL)
1 tsp white sugar (5 mL)
1 tsp white wine vinegar (5 mL)
1/2 cup dried red lentils, rinsed (125 mL)
1 1/2 cups water (375 mL)
1 – 19 oz can navy beans, rinsed and drained (540 mL)
1 cup whole wheat panko (250 mL)
3/4 cup chopped onion (175 mL)
1/4 cup chopped fresh parsley (60 mL)
2 cloves garlic, minced (2)
1 Tbsp tamari soy sauce (15 mL)
1/2 Tbsp smoked paprika (7 mL)
1 tsp cumin (5 mL)
1 tsp oregano (5 mL)
1/2 tsp salt (2 mL)
1/2 tsp pepper (2 mL)
1 egg, beaten (1)
1 Tbsp canola oil (for cooking) (15 mL)
6-8 whole wheat buns (6-8)
Garnish: lettuce, tomatoes, pickles, onion
When you get to know Canadian Canola, you just might fall in love.
