I served these spiced lentil burgers wrapped in rainbow chard leaves, with feta and thin slices of bell pepper and tomato. The seasoning lends itself nicely to multiple flavor palettes, so these burgers are pretty versatile. I’m not sure how well they would hold up on a bun, they are a bit crumbly. I am freezing some burgers to see if that helps at all! We had eggplant fries on the side, from a recipe taken from use real butter (they were DELICIOUS).
3 cups cooked red lentils
1 cup cooked quinoa
1 cup chopped carrots
2 garlic cloves, smashed
2 tsbp chopped cilantro
2 tbsp chopped sun dried tomatoes
1 tbsp cumin
salt to taste
1 tsp turmeric
1/4 cup nutritional yeast
oil
In a small cast iron, heat 1 tbsp of olive oil, and add all the ingredients except the lentils, quinoa, and nutritional yeast. Saute until the carrots are soft, and then transfer to a food processor and pulse until fairly smooth. In a large bowl, combine all ingredients, mash with a fork, form in patties, and grill in the same pan you used for the carrots (extra spice action!). Recipe yields 6-8 burgers, depending on the size. To freeze left overs, place uncooked patties on a pan or plate covered in wax paper and set in the freezer for an hour or 2. Then wrap individual burgers in plastic wrap, and seal in a ziploc!
