Lentil Burgers (dairy, soy, nut, egg, gluten, allium, nightshade free)

• 1 cup cooked lentils, cooled to room temperature*

• 1 cup rolled oats

• 1 cup chickpea flour

• 4 flax eggs (4 tablespoons ground flax seed soaked in 12 tablespoons water)

• 3 tablespoons olive oil

For the Allium & Nightshade-Free Folks:

• 2 tablespoons nutritional yeast

• 1 teaspoon cumin

• 1/2 teaspoon poultry seasoning

• 1/2 teaspoon smoke flavoring

• 1/2 teaspoon sea salt

For folks who can handle a bit of dried allium & nightshade:

• 2 tablespoons Kinder's Woodfired Garlic seasoning

• 1 tablespoon smoked paprika

• 1 teaspoon cumin

• 1/2 teaspoon smoke flavoring

• sea salt to taste
  

*Can you substitute 1lb raw ground meat of choice to make this a hamburger patty? Absolutely, up to you.

Combine your ground flax seeds and water to prepare your flax eggs. Set aside for 5-10 minutes to gel.

Combine your cooked lentils, rolled oats, chickpea flour, flax eggs, and the seasonings you're using in a large mixing bowl, and stir well to combine thoroughly. If you will be grilling the burgers, add the olive oil to the burger mix at this step. If you’re pan frying them, save it out for the bottom of the pan. Cover the mix, and place it in the refrigerator for 20-30 minutes for the ingredients to hold together better as you form your patties.

Form the mix into patties, your choice of size, and store them in an airtight container separated by parchment or wax paper squares and keep them in the refrigerator or cooler until it’s time to cook.

To cook, either grill on medium-high heat, or pan-fry in a skillet with 3 tablespoons olive oil for 2-3 minutes on each side of the burger, or until it’s cooked to your preference. Serve immediately.

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