This gluten free and vegan recipe works as a burger or as taco filling. You can swap out the spices for pretty much anything you want, I just happen to like southwest flavors.
1 cup yellow lentils
2 cups water
1 Tablespoon olive oil
1 large shallot diced fine
1 clove garlic minced fine
1/2 teaspoon kosher salt
1/2 teaspoon poblano chili powder
1/4 teaspoon cumin
freshly ground black pepper
Optional additions for more firm burger patty texture: 1/2 of a beaten egg or 1 tablespoon of flax seed "egg" and 1 tablespoon of a binder such as rice, ground rolled oats or gluten free bread crumbs.
1. In a small sauce pan, bring the lentils and water to a boil. Immediately reduce heat, cover and simmer until the water is absorbed, 15-20 minutes.
2. Meanwhile, in a medium skillet, heat olive oil on medium heat. Add the shallots and garlic and spices and sauté until translucent, 3-4 minutes. Add the cooked lentils and cook until all the water has evaporated and it has the texture of a thick paste. If you want a firmer burger texture add the egg and binder and combine fully. Let rest in the refrigerator for at least 15 minutes, until it has firmed up slightly and can be formed into patties.
4. Working in batches, heat 1 Tablespoon olive oil in a skillet on medium heat. Cook the patties until warm in the middle and browned on the outside, 3-5 minutes on each side.
Serve with tacos, on buns or on top of a salad. Avocado, pickled red onion and lettuce are perfect compliments no matter how you choose to serve them. Uncooked patties can be stored in an airtight container in the refrigerator for 3 days.
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