Lettuce-wrapped lentil burgers with avocado and Brussels sprout salad
Lean & Clean, Vegan, Gluten-Free, Soy-Free, Dairy-Free
35 – 45 Minutes
These gluten-free and vegan lentil burgers are full of flavor and texture, not even counting the crunchy, tangy side salad of Brussels sprouts and apple.
In your bag
- ½ cup black lentils
- 1 tablespoon flaxseed meal
- 5 ounces Brussels sprouts
- 1 apple
- 1 red onion
- 1 avocado
- 2 tablespoons apple cider vinegar
- 1 tablespoon sambal oelek (optional)
- ⅓ cup walnuts
- 1 ounce shredded carrots
- Burger spice blend (cumin - coriander)
- ½ teaspoon red chile flakes (optional)
- 1 head baby iceberg lettuce
Make It Leaner
To slash 20 calories and 2.5 grams of fat per serving, skip the oil in Step 3 and cook the vegetables in a few tablespoons of water instead. Lose an additional 40 calories and 4 grams of fat from each serving by making the topping with only one-fourth of the avocado (save the rest for avocado toast the next day).
One of our favorite egg replacers, the simple mixture of flaxseed meal and water creates a thick, pudding-like binder that mimics an egg. Flaxseeds contain a naturally occurring gum that acts as an emulsifier as it cooks, holding everything together.
Protein: 25g (50% DV), Fiber: 26g (104% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 290mg (12% DV), Carbohydrates: 79g (26% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts