You won't feel like you're missing out at the BBQ when you're enjoying these lentil burgers. Source: Diabetic Living Magazine
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 1/2 cup; discard any remaining crumbs. Return 1/2 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 3/4-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 degrees 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.
2 fat, 1 1/2 starch, 1 lean protein, 1 vegetable