Lentil Mushroom “Steakburgers”

Lentil Mushroom Steakburgers

Nutrition Facts

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%)

Nutritional Highlights

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”

Servings: 4

INGREDIENTS
  • 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
METHOD
  1. Preheat oven to 400ºF.
  2. Make flax egg by combining flaxseed and water in a small bowl. Set aside until firm (about 4-5 minutes).
  3. Place all ingredients in food processor and add flax egg.
  4. Pulse ingredients until combined. Form mixture into 4 even-sized burgers and place on a parchment-lined baking sheet.
  5. Bake in oven for 25-30 minutes, flipping burgers halfway through.
  6. Store in refrigerator for up to one week.
  7. *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.
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