Zippy Red Lentil Burgers

These are obviously not raw, but if you are transitioning to a plant and seed based diet, and crave a bit of cooked food on a cold, Winter evening, these are super yummy and easy to make. I also don't eat dairy products, but indulged with a small dollop of Greek Yogurt Sauce on the side. Yummmmy!



Zippy Red Lentil Burgers
1 1/2  cups red lentils
1/4  cup extra virgin  olive oil
1 small onion, finely chopped
3 medium carrots, grated
1/4 cup mushrooms, chopped
2 garlic cloves, crushed
1 1/2  tsp cumin
1/8  tsp cayenne pepper
3/4  cup brown rice crumbs or panko
1/4  cup parsley, chopped
2  Tbs  ground flax seed
1/2 cup filtered water
1 tsp  sea salt
black  pepper to taste

Greek Yogurt Sauce - (I allow a small amount of this every now and then).

1 cup Greek yogurt(or goat's milk yogurt)
1 tsp fresh lemon juice
1 clove garlic, crushed
1Tbsp parsley, chopped
sea salt, to taste

In a saucepan, cover lentils with water about 2 inches and bring to a boil.

Reduce heat and simmer  about 10 minutes, until lentils are tender. Drain the lentils well and set aside.

Preheat broiler.

In a small bowl, mix yogurt, lemon juice, garlic and parsley and set  yogurt sauce aside.

In a medium skillet, heat olive oil and cook onion over medium high heat until golden, about 5 minutes. (Stir frequently)

Mix flax seeds and water, whisk with a fork and set aside.

Add  garlic and carrots  to skillet and cook about 5 minutes until carrots begin to soften

Stir in cumin and cayenne and transfer from skillet to a large bowl. Add brown rice crumbs, parsley, flax seed mixture, salt and pepper and mix well.

Add drained lentils and mix. Form the mixture into 8 1/2 cup burgers.

Brush a baking tray and both sides of burgers with oil. Broil until golden, about 7 minutes per side.

Serve the burgers hot, with a dollop of yogurt sauce and sliced cucumbers.

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