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Mediterranean Burgers




Source of Recipe


"(veggie) Burgers & shakes" by Beverly Lynn Bennett, VegNews,


Recipe Introduction


If you are new to the diet, oats are considered off limits but for some they are able to tolerate them after a time of being GF. Oats technically do not have gluten, but do have a similar protein to which many people react on
it's own. If you can't have oats, try subbing another rolled cereal like quinoa or buckwheat flakes, or even poha, but if you use poha, go for the thin cut and let it soak a little before incorporating it into the recipe.


List of Ingredients




2 cups filtered water
1/2 cups lentils, sorted and rinsed
1 bay leaf
1/2 teaspoon each dried basil, oregano and thyme
1/2 teaspoon each garlic powder and chli powder
1/4 teaspoon each sea salt and freshly ground black pepper
1/4 cup sun-dried tomato halves, snipped into small pieces with scissors
1 1/4 cups rolled oats
1/2 cup spinach, triple washed, patted dry and roughly chopped
1/4 cup each carrot and red onion, finely diced
Olive oil, for cooking


Recipe



1. In a small saucepan, combine water, lentils and seasonings and cook over
medium-high heat for 25 minutes. Add sun-dried tomatoes and continue to cook
until lentil are tender and all of the liquid is absorbed. Remove saucepan
from heat, then reove bay leave and discard.

2. Mash lentils with a potato masher. Add remaining ingredients and stir
well to combine. Allow mixture to cool for 5 minutes. Portion mixture into
burgers.

3. Lightly oil a large skillet with a little olive oil. Cook the burgers
over medium heat until well browned, about 5 to 7 minutes per side, adding
additional oil, if needed, to prevent sticking.