BBQ Lentil Burgers with Ranch Dressing – Gluten Free Option
Is there anything that screams May more than a delicious burger?
IMHO, I think not!
While I love a delicious burger as much as the next person (hello, you do remember the life-changing turkey mushroom burgers), I’ve taken a keen interest these days in making plant-powered burgers that taste just as good as the real deal.
Enter, these BBQ Lentil Burgers!
I’ve become fascinated with the Mediterranean style of eating since we came back from our escape to Greece last summer.
And, with the influx of research available that continues to promote the health boasting benefits of the Mediterranean diet, I don’t think this style of eating is going away anytime soon.
With May being Mediterranean diet month, I figured I’d share a few recipes this month that help show you how to break out of the mold in your kitchen and whip up some tasty Mediterranean delights.
Now, if you’re more of a traditionalist and need a recipe to follow on the reg, no worries. I totally understand!
One of the best Mediterranean cookbooks I’ve found is The Mediterranean Diet Cookbook for Dummies!
Culinary dietitian Wendy Jo has put together a plethora of recipes that really take me back to the islands where Mr. CEO and I had the time of our lives. (Pictured below, our mini escape on the Island of Rhodes to the baths!)
Alright, enough day dreaming, let’s get to this BBQ Lentil Burger now, shall we?!
BBQ Lentil Burgers with Ranch Dressing
- 1 1/2 cups cooked lentils
- 1/3 cup chopped white onion
- 3 garlic cloves minced
- 1/4 cup tomato paste
- 2 teaspoons dried parsley
- 1/2 cup cooked brown rice
- 1/4 cup BBQ sauce
- 1 large egg
- 1 1/2 cups whole grain panko or GF breadcrumbs, divided
- 10-12 whole wheat buns
- 1/4 cup ranch dip
- lettuce tomato, onion (optional toppings)
- In a large bowl, combine lentils with chopped white onion, garlic cloves, tomato paste and parsley. Mix together thoroughly.
- Add in the cooked brown rice, BBQ sauce and large egg. Continue to mix.
- Gently fold in 3/4 cup of panko bread crumbs. Place remaining bread crumbs in a shallow dish for later.
- Once combined, set aside and line two baking sheets with parchment paper.
- Portion lentil mixture using a 2 ounce scoop into patties, gently pressing each side into the remaining panko bread crumbs to create a crunch on the outer surface.
- Space each patty 2-inches apart on the baking sheet and refrigerate a minimum of 1 hour, up to 1 day, covered.
- When ready to cook, preheat oven to 400 degrees F.
- Remove baking sheets from the refrigerator while oven preheats.
- Bake for 20 minutes, remove, flip, and bake remanning 10 minutes, or until panko appears lightly browned.
- Remove from oven, let cool 5 minutes and enjoy between your favorite whole grain bun and desired toppings of choice!