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Vegetable Burgers

INGREDIENTS

1 portobella mushroom

½ red pepper

6 asparagus

½ cup cauliflower

¼ sweet potato

1 cup cooked lentils,

cooked & completely

drained

2 cloves garlic

½ granulated onion

½ tsp. salt

¼ tsp. ground

black pepper

½ tsp. smoke paprika

1 tbsp. tomato paste

1 egg

3 tbsp. chickpea flour

¼ cup grapeseed oil,

for pan frying

SERVES 6

DIRECTIONS

With the Meat Grinder

Housing attached to the

Pasta & Beyond, press

the Power Button and

then the Forward Button.

Grind the mushroom, pepper,

asparagus, cauliflower,

sweet potato, lentils, and

garlic in order.

Place in a strainer to remove

as much liquid as possible.

Transfer to a bowl.

Add the onion, salt, black

pepper, paprika, tomato

paste, egg, and chickpea

flour and mix together. Form

the mixture into six patties.

On the stove top, pan sear

the patties on each side in the

grapeseed oil until golden.

Serving suggestion: Serve

over greens or on a roll with

condiments.