Veggie burgers are one of my favourite spring and summer meals. This recipe has fresh dill as one of the star ingredients giving the burger a fresh, summer taste! I make this on the weekend and store the extras in the fridge for a quick and healthy weekday lunch.
1 cup dried green lentils
1 red bell pepper, diced
1 cup white onion, diced
1 medium carrot, grated
2 cloves garlic, minced
2 tbsp fresh dill chopped
1 tsp olive oil
2 tsp salt
1 tbsp black pepper
1 egg
2 tbsp chia seeds
3/4 cup oatmeal
3/4 cup breadcrumbs
In a medium saucepan, bring 1 cup lentils and 2 cups of water to a boil. Turn heat to medium low and cook uncovered for 20- 30 minutes until lentils are tender. Remove from heat and drain excess liquid.
In a frying pan, heat oil over medium heat. Add onion, red pepper, carrot, and garlic. Sauté for 5 minutes until onions are soft. Transfer to a mixing bowl. Stir in drained lentils, dill, salt and pepper.
Using a hand-held immersion blender, purée until mixture is smooth. Stir in egg, chia seeds, oatmeal and bread crumbs. Let stand for 15 minutes.
Use a 1/2 cup measure to scoop out lentil mixture and shape into a patties.
Pan fry burgers in a frying pan over medium heat until golden brown. Top with cheddar cheese and allow to melt. Serve on a bun with tomato, spinach, fresh dill and pickles.
Makes 6 burger patties.
5 weight watchers points plus each
greenbeekitchen 