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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- 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
- 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