- Cook lentils
- Make lentil mixture
- Prepare fries and bake
- Fry burgers
- Grill bread
- place cheese on top of burgers once flipped
Lentil burgers
You can make the lentils up to 3 days in advance. If you do this you can skip the optional step of putting the mixture in the fridge. I used a blend of black and regular lentils (cooking them for the same amount of time) It really helps to place the mixture in the fridge for a bit to hold the burger together more but if you want to eat it right away, just be very cautious when turning it over in the pan, best with a spatula and spoon together. If you are eating the burger with cheese, place the cheese on top immediately after flipping it over to the second side.
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Ingredients:
- 2 cups lentils rinsed
- 3/4 cups fine oats
- 3/4 cups coconut cream
- 1 chili pepper chopped, seeds removed for less heat
- 1/2 cup fresh basil chopped
- 1/4 cup garlic powder
- 2 teaspoons salt pink Himalayan
- 1 tablespoon curry powder
- 5 eggs
- 2 tablespoons honey
- 1 tablespoon natural smoke flavoring
- 3 tablespoons extra virgin olive oil
Directions:
- Place a large pot on high heat. Add lentils and 6 cups of water. Bring to a boil, cover tightly, reduce heat and simmer until they are tender, about 15-20 minutes.
- Place oats and coconut cream in a large bowl and mix well.
- Add the lentils and the rest of the ingredients and mix well. (Place in fridge for at least half an hour - this step is optional but it will make the burgers hold together much better).
- Form lentil mixture into burgers. Place a large skillet on medium heat. Add olive oil and get hot. Add burgers and flatten a bit, sear for 2 minutes per side.
- Serve with grilled mini whole wheat pitas and Swiss cheese
Notes & Tips:
Feel free to use any sliced cheese that you love the most. My next top choices would be English cheddar or Gouda.
Mushroom fries
I love calling these fries. Even though they aren't fried or crunchy, they are such a great flavorful and meaty side to a burger.
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Ingredients:
- 6 portobello mushrooms stems removed, cut into thick slices
- 1/3 cup extra virgin olive oil
- 1 teaspoon salt pink Himalayan
- 1/8 cup Balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons dried thyme
- 1 tablespoon garlic powder
Directions:
- Preheat oven to 450°F.
- Prepare a sheet pan with parchment paper. Add all ingredients and gently mix well.
- Bake for 10 minutes. Discard any excess liquid. Serve hot or room temperature.
Notes & Tips:
Make extra and save leftovers for salads, sandwiches, or a topping for fish.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
These burgers reheat SO well or are even great room temperature.
OR you can create a salad!
Add lettuce, mushroom fries, pulled apart burgers, any other fresh vegetables if you wish (peppers, cucumbers, carrots)
And your favorite dressing (do a search for SALAD to see all the dressing options!)
OR you can create a salad!
Add lettuce, mushroom fries, pulled apart burgers, any other fresh vegetables if you wish (peppers, cucumbers, carrots)
And your favorite dressing (do a search for SALAD to see all the dressing options!)
