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Brands

Dairy-Free

Jack Burgers

“Working with children and youth is my calling, so most of my cooking experiments are kid-friendly,” says Mary Jane Wagner. “My husband and I have five children of our own (three grown, two teenagers), plus two teenage boys from Ghana live with us. I make these for my family, and…

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“Working with children and youth is my calling, so most of my cooking experiments are kid-friendly,” says Mary Jane Wagner. “My husband and I have five children of our own (three grown, two teenagers), plus two teenage boys from Ghana live with us. I make these for my family, and four teenagers can eat quite a lot! They enjoy them with ketchup or barbecue sauce.”

Servings
10

Ingredients

  • 1 15-oz. can lentils, rinsed and drained
  • 1/2 large onion, finely chopped (1 cup)
  • 2 medium carrots, shredded (1 cup)
  • 3/4 cup prepared marinara sauce
  • 3/4 cup walnuts, finely chopped
  • 3/4 cup Bob’s Red Mill gluten-free pancake mix
  • 1 Tbs. Bob’s Red Mill nutritional yeast

Preparation

1. Combine all ingredients in large bowl.

2. Spray large skillet with cooking spray, and heat over medium heat. Scoop batter by 1/3 cupfuls onto hot skillet, and cook 3 to 4 minutes, or until bottoms of patties have browned. Flip, cover pan, and cook 5 to 7 minutes more, or until browned on both sides and vegetables have softened.

Nutrition Information

  • Calories 139
  • Carbohydrate Content 18 g
  • Cholesterol Content 0 mg
  • Fat Content 6 g
  • Fiber Content 5 g
  • Protein Content 5 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 225 mg
  • Sugar Content 4 g