Serving Size: 1 burger (without bun)
Calories: 125 • Total Fat: 3g • Total Carbohydrate: 19g (Fiber: 6g • Sugars: 3g) • Protein: 8g (Vitamin D: 11% • Iron: 14% • Niacin: 13% • Riboflavin: 16%)
Low Calorie • High Protein • High Fiber • Good Source of Omega-3’s • Low Sugar • Dairy Free • Vegan • Good source of Iron • Good for bone health
I love to make this when I have a burger craving but don’t want to have meat. It’s mostly carbohydrates so top it with avocado or 1 oz of cheese to add some fat and serve it alongside some extra protein (i.e. 1/2 scoop protein shake) to make it balanced and keep your blood sugar stable.
Dysphagia Level 1 – Pureed – cook burger according to recipe and puree in a food processor, adding broth or water until a smooth consistency is reached. Omit bread.
Dysphagia Level 2 – Ground/Mech Soft – cook burger according to recipe and chop into 1/4″ pieces. Serve with mustard or mayo for extra moisture if needed. Omit bread.
Dysphagia Level 3 – Soft – cook burgers according to recipe and chop into small pieces. Serve on soft white or wheat bread if desired.
lentil mushroom “steakburgers”
- 8 oz mushrooms, sliced
- 2 garlic cloves, minced
- 1 cup cooked lentils
- 1/4 cup quick oats
- 1/4 avocado
- 2 tbsp Worcestershire sauce
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 1 tsp dried onion
- 1 tsp dried thyme
- 1 tbsp ground flaxseed + 3 tbsp water
- Preheat oven to 400ºF.
- Make flax egg by combining flaxseed and water in a small bowl. Set aside until firm (about 4-5 minutes).
- Place all ingredients in food processor and add flax egg.
- Pulse ingredients until combined. Form mixture into 4 even-sized burgers and place on a parchment-lined baking sheet.
- Bake in oven for 25-30 minutes, flipping burgers halfway through.
- Store in refrigerator for up to one week.
- *To freeze: bake burgers for 15 minutes, allow to cool completely, and store in freezer. When ready to enjoy, bake in a 400ºF oven for additional 15 minutes, flipping burger halfway through.