Lentil Tahini Burgers with Sauerkraut

4 SERVINGS | 30 MINUTES

NOTES:

• Leftovers: Refrigerate the burgers in an airtight container for up to 7 days. Freeze for up to two months. Add the toppings just before serving.

• Serving Size: One serving is equal to one 5- to 6-inch burger patty.

• More Flavor: Add cumin and fresh herbs to the lentil tahini mixture.

• Additional Toppings: Caramelized onions, feta, sautéed mushrooms and/or avocado.

• No Lettuce: Use whole grain bread, brown rice tortilla wraps, collard greens, swiss chard or

  omit completely.

INGREDIENTS:

• 2 2/3 cups Green Lentils (cooked, drained and rinsed)

• 1/4 cup Tahini

• 1/2 tsp Sea Salt

• 1 tbsp Apple Cider Vinegar

• 1/2 head Green Lettuce (separated into

  leaves and washed)

• 1/4 cup Unsweetened Coconut Yogurt

• 1/2 cup Sauerkraut

DIRECTIONS:

1. Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.

2. In a food processor or blender, combine the lentils, tahini, salt and apple cider vinegar.

3. Form the mixture into patties using about 1/4 cup of the mixture for each patty. Bake for 20 to 25 minutes or until warmed through and firm.

4. Remove the burgers from the oven. Serve on a bed of lettuce and top with coconut yogurt and sauerkraut. Enjoy!