Lentil Burgers

High-Protein Lentil Steaks (Makes 2) • 2¼ c cooked brown lentils (well drained) • ½ c cooked quinoa • 2 tbsp cooked white beans • 3 tbsp nutritional yeast • ⅓ c chickpea flour • ¼ c quinoa breadcrumbs (or regular breadcrumbs) • 2 tbsp tapioca starch • 1 tbsp soy sauce or coconut aminos • 1 tbsp tomato paste • 1 tbsp avocado oil • 1 tsp lemon juice

RealFoods.Blog

8/23/20261 min read

TPE High-Protein Lentil Steaks (Makes 2)

• 2¼ c cooked brown lentils (well drained)

• ½ c cooked quinoa

• 2 tbsp cooked white beans

• 3 tbsp nutritional yeast

• ⅓ c chickpea flour

• ¼ c quinoa breadcrumbs (or regular breadcrumbs)

• 2 tbsp tapioca starch

• 1 tbsp soy sauce or coconut aminos

• 1 tbsp tomato paste

• 1 tbsp avocado oil

• 1 tsp lemon juice

Seasonings:

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp black pepper

• 1 tsp salt (reduce for toddlers)

Pulse everything except the chickpea flour, breadcrumbs, and tapioca until mostly combined, leaving some lentil texture.

Transfer to a bowl and mix in the chickpea flour, breadcrumbs, and tapioca.

Rest 5–10 minutes, shape into 2 large steaks, wrap in parchment and foil, steam 30 minutes, chill overnight, then pan-sear 4–5 minutes per side until browned.

Lentil Burgers

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