Nutrition per serving may change if servings are adjusted.
¼ of a medium red onion
5 teaspoons olive oil
1 stalk celery, finely chopped
3 cloves garlic, minced
5 ow-calorie whole wheat hamburger buns (such as Sara Lee® Delightful Wheat)
⅓ cup sliced almonds, toasted
2 teaspoons fresh oregano leaves
1 teaspoon finely shredded lemon peel
¼ teaspoon salt
¼ teaspoon black pepper
¾ cup cooked lentils
1 egg or ¼ cup refrigerated or frozen egg product, thawed
4 lettuce leaves
4 tomato slices
4 thin slices red onion
Using a large-hole grater, grate the carrot and the one-fourth onion. In a small skillet, heat 2 teaspoons of the oil over medium heat. Cook and stir grated vegetables, celery and garlic in hot oil for 4 to 5 minutes or until just crisp-tender. Remove from heat; set aside.
In a food processor, process one of the hamburger buns to coarse crumbs. Measure out ½ cup; discard any remaining crumbs. Return ½ cup crumbs to the food processor along with almonds, oregano, lemon peel, salt, pepper and half of the lentils. Process until finely ground.
In a large bowl whisk egg. Add processed mixture, unprocessed lentils and cooked carrot mixture; mix until combined. Let mixture stand for 20 minutes. Divide mixture evenly into four portions and roll into balls; flatten with the palms of your hands into ¾-inch-thick patties.
Toast remaining four buns. In a large nonstick skillet heat remaining 3 teaspoons oil. Add burgers. Cook over medium heat for 6 to 8 minutes or until crisp and browned and internal temperature reaches 160°F, turning once halfway through cooking time. Serve burgers on toasted bun bottoms and top with lettuce leaves, tomato slices, onion slices and toasted bun tops.