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Ingredients
- Nonstick aluminum foil
- 1 pouch cooked lentil & rice blend (8–10 oz)
- 1 Hass avocado
- ½ cup mild fresh salsa
- ¼ cup Greek-style ranch dressing
- ¼ cup sliced green onions
- ¼ cup old-fashioned oats
- ¼ cup egg substitute (or egg whites)
- 1 tablespoon salt-free chipotle seasoning
- ¼ cup fat-free feta cheese
- Olive oil cooking spray
- 3 thin whole grain sandwich buns
- 1 cup baby romaine leaves
Steps
- Preheat oven to 400°F. Line baking sheet with foil. Microwave lentil blend following package instructions, then let stand to cool.
- Halve avocado, remove pit and flesh, and chop flesh; drain salsa. Whisk avocados, salsa, and dressing until blended; set aside.
- Place lentil blend, onions, oats, egg, seasoning, and feta in food processor bowl; pulse 6–8 times until roughly blended. Form mixture into 3 bun-size patties, then place patties on baking sheet and coat with spray; bake 6–8 minutes on each side until lightly browned.
- Toast buns. Place 1 patty on each bottom bun; top with romaine leaves, avocado salsa, and top bun. Serve.
Amount per ⅓ recipe serving: Calories 280, Total Fat 10g, Sat Fat 1g, Trans Fat 0g, Chol 0mg, Sodium 670mg, Total Carb 39g, Fiber 10g, Sugars 7g, Protein 15g, Calc 10%, Vitamin A 0%, Vitamin C 0%, Iron 20%