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.
Servings: people USA imperial/metric conversion:
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  1. 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.
  2. Place oats and coconut cream in a large bowl and mix well.
  3. 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).
  4. 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.
  5. 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.