This recipe is: gluten free, wheat free, dairy free, vegetarian, soy free
Contains: nuts, eggs
3/4 cup lentils, rinsed and picked over
3/4 cup walnuts
1/3 cup GF breadcrumbs
3 garlic cloves, coarsely chopped
2 tsp ground cumin
2 tsp ground coriander
coarse salt and pepper, freshly ground
4 tbsp olive oil
1 large egg
GF hamburger buns
1-2 sweet potatoes, cut into fries
Preheat oven to 350. Place lentils in a small saucepan and cover with water by 1 inch. Bring to boil; reduce to a simmer, cover and cook until the lentils are tender but still holding shape, 15 to 20 minutes. Meanwhile, toast walnuts on a baking sheet, 10 minutes. Let cool.
In a food processor combine walnuts, breadcrumbs, garlic, cumin and coriander, 1 1/2 tsp salt and 1/4 tsp pepper. Process until finely chopped. Add lentils and 1 tbsp olive oil. Pulse until coarsely chopped.
Turn the oven up to 450. Toss the sweet potatoes with a little olive oil, salt and pepper. Lay flat on a baking sheet and cook until tender, 15-20 minutes.
In a large bowl wish egg. Add lentil mixture; mix well. Divide into 4 equal size parts and roll into balls, flatten with palms of your hands into 3/4 inch thick patties. If you have a young child eating divide one of the balls in half and flatten into 2 smaller, flatter patties.
Heat the remaining oil in a large nonstick skillet. Add burgers; cook over medium-low with a thin edged spatula, 8 to 10 minutes per side (less time if you're cooking the child size patties). Transfer to plate lined with a paper towel.
Serve on GF hamburger buns.
We coat the buns with mayonnaise and top the burgers with sliced avocado, tomato and red onion.