1/2 cup onion (small dice)
2 garlic cloves (minced)
1 tablespoon organic coconut oil
1 tablespoon chili powder
1 tablespoon cumin
1-2 tablespoon sambal oelek
1 teaspoon oregano
2 tablespoon nutritional yeast
2 cups French lentils (cooked)
¼ cup fresh parsley (chopped fine)
½ cup ground almonds
1 cup sunflower seeds
1 cup carrot (shredded)
1 cup sweet potato (shredded)
1/2 cup parsnip (shredded)
1/4 cup gluten free tamari light
4 organic eggs
1 tablespoon sesame oil
1/4 cup chickpea flour
In a small sauté pan, heat up 1 tablespoon of organic coconut oil and sauté the onion and garlic for about 5 minutes or until soft and translucent.
Allow to cool and set aside.
In a large food processor bowl shred your carrots, sweet potato and parsnip. Then combine your cooked onion and garlic and the rest of your ingredients except for the last four.
Pulse until well combined.
*Note: If your food processor only has a small bowl you may need to do 2 batches.
With the processor on, add your last 4 ingredients and pulse until everything is well combined.
Place parchment paper onto 2 baking sheets and evenly spread some coconut oil onto the parchment.
Form 12 patties and divide them onto the two greased baking sheets.
Bake at 375 degrees Fahrenheit for about 20 minutes.
These burgers freeze super well, once cooled, wrap individually in plastic wrap and place them into a freezer zip lock bag.
Cook Outside the Box:
I eat these yummy burgers with my raw falafel cashew dip but you could use hummus, chipotle mayo, tahini dressing, pesto or sun dried tomato tapenade.
You could always add shredded beets, and omit either the sweet potato or carrots.
Break the burgers up and make a veggie and lentil burger wrap, add some kale salad and you have yourself a delicious, nutrient dense vegetarian dinner.