|Basically, don't do it this way. When we couldn't get the proper consistency mashing lentils by hand, Cafe Drake HRV just threw them in the blender. Duh.|
|This recipe is brilliant for several reasons, including a very stiff burger mixture which allows you to shape almost perfect circles. No ring mold required.|
|A glorious messy melange of flavors, colors and textures is just the sort of kitchen "chaos" we can embrace.|
|Entrees need strong co-stars. Above, aan arugula salad with pea shoots, cherry tomatoes, scallions, roasted bell peppers, olives and a buttermilk dressing.|
|Our lentil burgers are dressed with lentil sprouts. Nutritionally dense and crunchy, the sprouts transform this meal in to a protein powerhouse of biblical proportions.|
|Leftover for Lunch: Lentil Burgers with Spinach-Peanut Stew, Roasted Yellow Squash, Bhutanese Red Rice, Olives and Buttermilk Dressing.|
So to continue, throw the lentils in a blender or food processor along with: 2 cloves of chopped garlic and 1/3 cup chopped onions. Process until just thick and still slightly chunky. Transfer to a mixing bowl and add 3 T. or so minced green olives, crushed red pepper flakes to taste, salt to taste, 3 T. sunflower seeds, 1 t. ground cumin and 1 T. smoked paprika. Finally sprinkle the bowl with ground flax seeds, around 2 T. total. Mix well and shape into a large ball. Place in fridge for 30 minutes to 2 hours.
When you're ready to eat, heat 1-2 T. olive oil in a non-stick skillet over a medium flame. Shape the mixture into 4 or 5 burgers(croquettes). This will be easy to do as the ground flax seeds bind the other ingredients tightly.
Fry for about 4 minutes per side, adding a bit more oil if needed. Serving options and garnishes are limited only to your imagination.