This vegan burger, made of lentils and other nutritious ingredients, packs a punch of protein and is seriously tasty.
Preheat oven to 350° F.
Line a large baking sheet with parchment paper. Spray with nonstick cooking spray.
Cook lentils. Add broth and lentils to a small pot, bring to a boil, simmer on low for 8 to 10 minutes. Remove from heat; set aside.
Make flax egg: combine flax seeds and warm water; set aside for 5 minutes.
Crush walnuts with a mortar and pestle; set aside.
Chop bell peppers into ¼-inch cubed pieces. Take ¾ onion, slice into thin rings; take the other ¼ onion and chop into ¼-inch cubed pieces; set aside.
In a large bowl, add flax egg, walnuts, bell pepper, cubed onion, lentils, breadcrumbs, garlic powder, and cumin, mix until combined. Divide lentil mixture into 4 even portions and form into a round patty shape. Place patties on baking sheet, bake for 30 to 35 minutes. Let patties cool for 1-2 minutes.
To build burger, place 1 whole wheat bun on a serving plate, spread mustard and vegan mayonnaise evenly on bun; add ½ cup spinach, lentil patty, sliced onion, and top with remaining bun. Serve immediately.
The Nutrition Facts box below provides estimated nutritional information for this recipe.