Prep Time: 20 minutes

Cooking Time: 21 minutes

Servings: 5



½ cup minced onion

1 teaspoon grated fresh ginger

½ cup minced mushrooms

½ cup red lentils, rinsed

¾ sweet potato, peeled and diced

1 cup vegetable stock

2 tablespoons hemp seeds

2 tablespoons chopped cilantro

1 tablespoon curry powder

1 cup quick oats

Brown rice flour, optional

5 tomato slices

Lettuce leaves

5 whole-wheat buns

2 tablespoons chopped parsley



Add the oil, ginger, mushrooms and onion into the instant pot and Sauté for 5 minutes. Stir in the lentils, stock, and the sweet potatoes.

Secure the lid and cook on the Manual function for 6 minutes at High Pressure. After the beep, natural release the pressure and remove the lid.

Meanwhile, heat the oven to 375ºF (190ºC) and line a baking tray with parchment paper. Mash the prepared lentil mixture with a potato masher.

Add the oats and the remaining spices. Put in some brown rice flour if the mixture is not thick enough.

Wet your hands and prepare 5 patties, using the mixture, and place them on the baking tray. Bake the patties for 10 minutes in the preheated oven.

Slice the buns in half and stack each with a tomato slice, a vegetable patty and lettuce leaves.

Serve and enjoy.


Per Serving

calories: 266

fat: 5.3g

protein: 14.5g

carbs: 48.7g

fiber: 9.6g

sodium: 276mg