Lettuce-wrapped lentil burgers with avocado and Brussels sprout salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Make It Ahead

Lettuce-wrapped lentil burgers with avocado and Brussels sprout salad

Vegan, Dairy-Free, Lean & Clean, Gluten-Free, Soy-Free

2 Servings, 580 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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).
Ingredient IQ
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.

Nutrition per serving

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

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the lentils; prepare the flaxseed mixture

  • In a fine-mesh strainer, rinse the lentils.
In a small sauce pot, combine the lentils and 4 cups lightly salted water. Bring to a rolling boil over high heat and cook until the lentils are completely tender, 18 to 20 minutes. Drain, transfer to a medium bowl, and let cool.
While the lentils cook, in a small bowl, combine the flaxseed meal and 2½ tablespoons water and stir with a fork; let stand for 10 minutes while you prepare the salad and topping.

2

Make the Brussels sprout salad and avocado topping

  • Trim the stem ends from the Brussels sprouts; thinly slice the Brussels sprouts crosswise.
  • Cut the apple into quarters and cut away the core; thinly slice the fruit.
  • Peel the red onion and cut in half. Thinly slice half for the salad; coarsely chop enough of the other half to measure ⅓ cup for the burgers.
  • Cut the avocado in half; remove the pit and scoop out the flesh from half the avocado; save the other avocado half for another use.
In a medium bowl, combine the Brussels sprouts, apple, sliced onion, apple cider vinegar, and 1 teaspoon oil and toss to coat. Season to taste with salt and pepper.
In a small bowl, combine half the avocado and as much sambal oelek as you like. Using a masher or fork, mash the avocado until smooth; season the topping to taste with salt.

3

Prep the burgers

  • Coarsely chop enough walnuts to measure 2 tablespoons; set aside 1 tablespoon for the salad.
In a medium frying pan over medium-high heat, warm 1 teaspoon oil until hot but not smoking. Add the chopped onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the carrots and cook until starting to soften, 1 to 2 minutes. Stir in the burger spice blend and as many chile flakes as you like and cook until fragrant, about 1 minute. Remove from the heat.
Using a masher or the bottom of a cup, mash the lentils, leaving some whole. Fold in the onion mixture (wipe out the pan). Stir in the flaxseed mixture and 1 tablespoon chopped walnuts; season with salt and pepper and mix well. When the lentil mixture is cool enough to handle, form into 2 equal balls.

4

Cook the burgers

In the same pan used for the onion, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the lentil balls and, using a spatula, gently flatten them into patties. Cook, turning once, until browned and crispy on the outside and hot within, 1 to 2 minutes per side, depending on thickness.
While the burgers cook, prepare the lettuce wraps and finish the salad.

5

Prep the lettuce wraps; finish the salad

  • Trim the root end from the iceberg lettuce and separate the large leaves for the burgers; save the rest for another use.
Add the remaining 1 tablespoon chopped walnuts to the salad and toss to combine.

Serve

Transfer the lettuce leaves to individual plates. Top with the burgers and spread with the avocado topping. Serve with the Brussels sprout salad.