Black bean lentil burgers 5

Ingredients

• Lentils

  Raw

  ¼ cup or 48g

• Water

  Plain, clean water

  ½ cup or 118g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Carrots

  Raw

  1 medium or 61g

• Oatmeal

  Cereals, Quaker, dry rolled oats

  ¼ cup or 20g

Directions

1. 1. In a medium saucepan over high heat, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 12 to 15 minutes, until all liquid has been absorbed. Remove from heat, and fluff the quinoa with a fork. 2. Place the black beans in a large bowl and mash with the back of a fork. Add the cooked quinoa, carrot, oats, egg, salt, and pepper, stirring to incorporate. 3. Scoop out ¼ cup of the quinoa mixture, and use clean hands to form it into a patty. Gently press down with the palm of your hand to form a disc, and place on a large plate. Repeat 3 more times with the remaining quinoa mixture. 4. In a large skillet over medium heat, heat the oil. When the oil is shimmering, place the patties into the oil, leaving ½ inch between each patty. Cook for about 8 minutes, flipping once, until the burgers are browned and cooked through. 5. Serve warm and drizzle preferred dressing/sauce on top. Tip: Place cooled quinoa burgers in a freezer - safe container in the freezer for up to 2 months. To defrost, refrigerate overnight. Reheat one burger at a time in the microwave on high for 1 to 2 minutes. Burgers can also be reheated in a nonstick skillet over medium heat for about 5 minutes, flipping once.

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