Protein Bean Burger Recipe

Healthy & Tastes Good?

Don’t you love it when you try a recipe and it’s totally healthy, satisfying and really tastes good?  This find is a gem, and I guarantee you’re going to love it because it’s high in protein, fiber and is tasty as heck so it really does keep you satiated for hours after.

The core ingredient are lentils which for each cup have a whopping 18 grams of protein and 16 grams of fiber!  In addition for you ladies out there it’s got 36% of your daily required iron (also beneficial for guys who train hard as heck).

What I love on top of it is that you can go for organic non-gmo ingredients without having to break the bank (and if you’re not convinced on GMO products, this is a must-read: Are GMO’s Making You Fat?).

Now let’s get on with the recipe:

The Ultimate Protein Bean Burger Recipe:

1 large clove garlic, peeled
1/4 teaspoon salt
1/2 cup walnuts, toasted (see Tips)
1/4 teaspoon freshly ground pepper
1 1/2 cups cooked or canned lentils
2 teaspoons Worcestershire sauce or coconut aminos
3 teaspoons canola oil
4 pieces leaf lettuce
4 slices tomato
4 thin slices red onion
2 slices whole-wheat sandwich bread, crusts removed, torn into pieces

Instructions:

1. Coarsely chop garlic; sprinkle with salt and mash to a paste with the side of the knife.

2. Coarsely chop walnuts in a food processor. Add bread, marjoram, pepper and the garlic paste; process until coarse crumbs form. Add lentils and Worcestershire (or coconut aminos); process until the mixture just comes together in a mass.

3. Form into four 3-inch patties (about 1/3 cup each).

4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook the patties until browned on the bottom, 2 to 4 minutes. Carefully turn over; reduce heat to medium-low.

5. Drizzle the remaining 1 teaspoon oil around the burgers and cook until browned on the other side and heated through, 4 to 6 minutes more.

6. Serve on buns with lettuce, tomato and onion.

Pretty freaking amazing and the best part is you can make a whole bunch of them and have them throughout the week.

Any other variations you’d add to this recipe to make it better, please leave me a comment below!