Serves 4. This is really flavorful, low-fat and high on healthy. Black Dog is an aromatic, salt-free, sugar-free, peppery blend with herbs and garlic.


1/4 cup light mayonnaise
1/2 teaspoon fresh lemon juice
1 garlic clove, minced


2 cups water
3/4 cup dried red lentils
3/4 teaspoon salt, divided
Cooking spray or EVOO
1 cup diced onion
1/2 cup finely diced carrot
3 garlic cloves, chopped
2 cups chopped mushrooms
3/4 teaspoon Black Dog Belly Rub
1/3 cup dry breadcrumbs or Panko
1 tablespoon fresh lemon juice and 1/2 cup white wine
2 large egg whites
1 tablespoon vegetable oil

Remaining ingredients:
6 (1 1/2-ounce) hamburger buns – I reduce the carbs and don’t use a bun
Arugula or curly lettuce leaves
6 (1/4-inch-thick) slices tomato
6 (1/8-inch-thick) slices onion


To prepare aioli, combine first 3 ingredients; cover and refrigerate.
To prepare burgers, combine water, lentils, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes. Drain; set aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the onion, carrot, and 3 garlic cloves; sauté for 3 minutes. Add 1/2 teaspoon salt, mushrooms, Black Dog Belly Rub; cook 3 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid almost evaporates. Place onion mixture in a large bowl; let stand 5 minutes. Add the lentils, breadcrumbs, 1 tablespoon lemon juice, and egg whites. Cover and chill 30 minutes (to help firm up the mixture).
Divide the lentil mixture into 6 equal portions, shaping each portion into a 1/2-inch-thick patty. Heat the vegetable oil in a nonstick skillet over medium heat. Add lentil patties, and cook for 5 minutes on each side.

Top with a dollop of lemon/mayo.