Mediterranean Meal Plan: Try A Better Meal’s Lentil Veggie Burgers Today

Step 1: Preheat oven to 375°F (190°C). Slice the eggplant in half, brush lightly with olive oil, and roast for 20 minutes until soft. Scoop out the flesh, mash it, and let any excess liquid drain.

Step 2: If you have not done so already, cook the lentils and brown rice: In a saucepan, bring 2½ cups of water to a boil. Add lentils and cook for 15-20 minutes, until just tender but not mushy. Drain any excess water. Cook brown rice separately if not already prepared. You should have 1/2 cup of cooked rice and one cup cooked lentils.

Step 3: In a small bowl, mix 1 tablespoon ground flaxseed + 2.5 tablespoons water. Let sit for 5 minutes until thickened. Meanwhile, grate the carrot, dice the onion, and mince the garlic.

Step 4: In a food processor, pulse together the carrots, onion, garlic, roasted eggplant, and cooked brown rice until combined but still slightly chunky.

Step 5: In a large bowl, combine the cooked lentils, processed veggies, quick oats, chickpea flour, flax egg, corn (if using), and all spices/herbs. Mix thoroughly with your hands or a potato masher, keeping some lentils intact for texture.

Step 6: Shape the mixture into 6-8 patties, about ½-inch thick. Lightly coat each patty in cornmeal for a crispy outer texture.

Step 7: Bake First (Optional for Firmness): Arrange patties on a baking sheet and bake at 375°F for 10 minutes. This helps them hold together better.

Step 8: After optionally baking the patties, heat 1 tablespoon of olive oil in a skillet over medium heat. Cook patties for 3-5 minutes per side until golden brown and crispy.

Step 9: Cook in a little bit of oil until the outside is crunchy.

Step 10: Place in a whole wheat pita or bun, or serve over a Mediterranean salad. Try with toppings like tzatziki, hummus, sliced tomatoes, cucumbers, arugula, and feta cheese for a Mediterranean twist!