These burgers have the most perfect meaty texture and flavor! They are incredibly simple to make and the best part is they are both gluten-free and low FODMAP.
In a small bowl, combine yellow mustard maple syrup (or agave).
To make the burgers:
Start by soaking the bread slices in water. Squeeze as much water as you can and set it aside.
To a bowl, add 2 tablespoon of ground flax seeds plus 6 tablespoon of water. Give it a stir and set it aside.
Rinse the canned lentils, add them to a bowl, and using a fork or an immersion blender mash them.
To a big mixing bowl add soaked bread slices, flax egg, flour, scallions, parsley, only half of the mustard sauce and mashed lentils.
Using your hands mix everything together until incorporated.When the burger mixture is ready you can start forming the patties. If you don’t want to cook them right away you can refrigerate the patties for up to 2-3 days or freeze them for up to 3 months.
Heat up a little bit of olive oil over medium heat in a skillet for at least five minutes. Once the skillet is thoroughly heated, cook the burgers on each side for about 3-5 minutes.
Assemble the burgers to your liking, here I used salad, tomatoes, pickles and a generous amount of the muster sauce.