Lentil Burgers2 tablespoons extra virgin olive oil 1 onion, chopped ½ pound of mushrooms, sliced 4 cloves of garlic, chopped 2 cups of cooked lentils 1 cup of bread crumbs ½ cup almond butter 2 tablespoons of miso paste 2 tablespoons of soy sauce 1 teaspoon dried oregano 1 teaspoon dried dill 1 teaspoon dried thyme 2 teaspoons cumin 1 teaspoon coriander ½ teaspoon black pepper ¼ cup of chia seeds 2 cups of sweet potato, grated 1 cup walnuts, chopped
Splash the oil into your skillet over medium heat. Toss in the onion, mushrooms, and garlic and sauté until they become brown and flavourful, about 10 minutes. Transfer the mixture to your food processor. Add all the remaining ingredients except the grated sweet potato and chopped nuts. Puree the mixture until everything is smoothly combined. Transfer the mixture to a mixing bowl and stir in the sweet potato and nuts by hand so it does not break down in the machine. Rest the mixture for ten minutes, giving the chia seeds time to work their magic.
Using your hands, shape the mixture into evenly formed patties. They may be cooked immediately, refrigerated for several days, or frozen for a month.
When it is time to cook you have lots of options for these burgers. You may fry them in a lightly oiled sauté pan on your stove top, sear them on your griddle, or even bake in your oven at 400°F (200°C) for 15 to 20 minutes. Whatever method you choose, keep in mind that these burgers brown relatively quickly so medium-high heat will allow the centers to keep up while the exteriors cook.
Tzaziki Sauce½ cup raw cashews, soaked in water for 1 hour 1 medium cucumber, peeled and choppped 2 garlic cloves, chopped 1 lemon, juiced 1 teaspoon apple cider vinegar ½ teaspoon salt ¼ cup water
Add all of the ingredients to a blender and purée until everything is smoothly combined. Enjoy a dollop on top of the Greek Lentil burger or store in an airtight container to eat at a later date. Will keep in the fridge for a week.