Lentil Burgers

We're not vegetarians but we thought we'd give a go on trying lentil burgers. I have to admit that I had to do a lot of meat-loving-husband coaxing to even get him to try this meal. The recipe promised a "high-fiber, low-fat and even lower-cost recipe that turns the traditional beef burger on its head". Not sure about turning the traditional beef burger on its head part, but they were pretty good. I don't think that the photo does it much justice, the original recipe photo must have used a hamburger maker press or something, if they exist, because I ended up having a bit of trouble forming my burgers. They were yummy though and definitely a nice veggie alternative! They'd be a nice option to bring to a bbq. Bon Appétit! 


Ingredients:
1 cup dried green lentils, rinsed
6 cloves of garlic, minced
3/4 cup yellow onion, diced
2 celery stalks, minced
1/4 cup leeks, finely diced
2 tbs. flaxseed, ground (I added chopped walnuts because I didn't have any flaxseed)
5 tsp. dijon mustard
3 tbs. tomato paste
1 tsp. chile powder
1 tsp. tumeric
2 tsp. cumin
1 cup cooked long-grain brown rice
2 tsp. olive oil


Directions:
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Cook lentils according to package directions.
2. In a large bowl, mix the garlic, onion, celery, leeks, flaxseed (walnuts?), dijon, tomato paste, and spices. When lentils are cooked, mash them with the back of a fork, leaving some of them whole. Add mashed lentils and rice to bowl, mix all ingredients together.
3. Heat oil in a medium saucepan over medium-high heat. While oil is heating, form lentil-rice mixture into 6 lentil patties. Add them to the pan and cook for 2-3min. per side, until light brown. Transfer the patties to the prepared baking sheet and cook in the oven for 15 minutes until warmed through. Serve with a side-sald and topped with diced tomatoes and avocado if desired.