Servings: 4 – 6 burgers
2 cups of cooked red lentils (1.25 – 1.5 cups uncooked lentils: strain well, squeeze lightly through cheesecloth if overcooked)
¼ cup quick cooking oats (gluten free substitution fine)
1.5 Tbsp. Nonna Pia’s Cabernet Merlot Balsamic Glaze
½ Tbsp. lemon juice
½ tsp. salt
1 garlic clove
¼ cup chopped flat leaf parsley
¼ cup chopped green onion
½ cup whole wheat flour for dredging patties (gluten free substitution fine)
2 Tbsp. vegetable oil for shallow frying the patties (any vegetable oil, canola oil, sunflower oil will work. We do not recommend olive oil as it burns easily).
Buns/ wraps/ lettuce wraps and garnish (we recommend a drizzle of Nonna Pia’s Cabernet Merlot Balsamic Glaze on top!)
HERE’S HOW WE DO IT/METHOD
step 1. Cook lentils to instructions and strain thoroughly (let cool in strainer). If the lentils are overcooked at all, lightly squeeze excess water with cheese cloth.
step 2. In a food processor combine cooked lentils, oats, Nonna Pia’s Cabernet Merlot Balsamic Glaze, lemon juice & salt. Pulse several times to combine, scraping the sides of the processor when needed.
step 3. Add chopped parsley & green onion and pulse one more time to combine. Mixture should be a thick clay-like paste.
step 4. Form the mixture into 4-6 patties. Tip: wet your hands to avoid the mixture from sticking.
step 5. Put flour on a plate and dredge both sides of the patties.
step 6. Heat oil in a large non-stick pan, cook the patties 2-3 minutes/ side or until golden on each side.
step 7. Dress your burger, wrap or salad as you like and enjoy!