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.
  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
Recipe Notes

Feel free to use any sliced cheese that you love the most. My next top choices would be English cheddar or Gouda.