Lentil Burgers

Lentil burgers

• Ready In: 50 mins
• Yields: 12 mini-patties

Ingredients

• 3  cups black lentils (cooked)
• 4  large eggs
• 1⁄2 teaspoon salt (fine grain)
• 1  onion, finely chopped
• 1  cup  dry whole grain breadcrumbs (toasted)
• 1  tablespoon extra virgin olive oil

Directions

1. Combine the lentils, eggs, and salt in a food processor. Puree until the mixture is the consistency of a runny yet textured hummus - it's okay if many of the lentils remain whole.
2. Pour into a mixing bowl and stir in the onion.
3. Add the breadcrumbs, stir, and let sit for a couple of minutes so the crumbs can absorb some of the moisture. At this point, you should have a very moist mixture that you can easily form into twelve 1 1/2-inch-thick patties. I err on the moist side here, because it makes for a nicely textured burger. You can always add more bread crumbs a bit at a time to firm up the dough if need be. Conversely, a bit of water or more egg can be used to moisten the batter.
4. Heat the oil in a heavy skillet over medium low, add 4 patties, cover, and cook for 7 to 10 minutes, until the bottoms begin to brown. Turn up the heat if there is no browning after 10 minutes.
5. Flip the patties and cook the second side for 7 minutes, or until golden.
6. Remove from the skillet and cool on a wire rack while you cook the remaining patties.
7. Carefully cut each patty in half, insert your favorite fillings (I'm fond of avocado, spinach, red onion & sprouts!), and enjoy immediately.