Vegetarian Big Macs

By Lynxa

Ingredients

• Lentil Burgers-
• 2 c cooked lentils
• 1 small white onion, finely chopped
• 4 Tsp coconut oil, divided
• 2 egg white
• 1 tsp Vegetarian Worcestershire sauce
• 1 tsp garlic powder
• 6 Tbsp breadcrumbs
• Pinch salt and pepper
• Special Sauce-
• 2 Tbsp low-fat mayo
• 2 Tbsp ketchup
• 2 tsp dill relish
• 1/2 tsp lemon juice
• 1/2 tsp dried minced onion
• Pinch salt and pepper
• Big Macs-
• 4 slices cheese, cut in half
• 6 Whole Wheat Thin Buns
• 1 small white onion, thinly sliced
• 8 baby dill pickles, thinly sliced
• 6 large leaves Romaine lettuce, shredded

Details

Servings 4
Adapted from anediblemosaic.com

Preparation

Step 1

In a small pan, sauté the onion in 2 tsp of coconut oil until the onion is slightly soft and translucent; allow it to cool slightly. Pulse the lentils and cooled onion in a food processor 5-10 times (there will still be some whole lentils or mash with potato masher). Transfer the lentil mixture to a bowl and gently mix in the rest of the ingredients. Allow the mixture to rest for 5-10 minutes; shape into 8 equal patties. In a skillet over med-low heat, preheat 2 tsp of coconut oil, cook the patties for 5-10 minutes on the first side (don’t flip too soon or they will fall apart!) and 3-5 minutes on the second side (or until golden brown on both sides). Drain on a paper towel-lined plate.

Mix together all ingredients for the special sauce and chill until ready to use.

To assemble layer in the following order
1/2 bun, 1/2 Tbsp special sauce, lettuce, onion, pickle, ½ slice of cheese, 1 burger, ½ bun, lettuce, onion, pickle, ½ slice of cheese, 1 burger, 1/2 Tbsp special sauce, ½ bun.

Repeat this process to make the rest of the sandwiches.