Burger / Dinner

Smokey Lentil Beet Burgers

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Smokey Lentil Beet Burgers 

{Recipe barely adapted from Sprouted Kitchen; serves 8}

  • 3 T. coconut oil
  • 1 yellow onion, diced
  • 1 cup walnuts
  • 1/2 cup raisins
  • 1 cup grated beets
  • 4 cloves garlic, smashed
  • 2 tsp. smoked paprika {or bbq rub}
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 cup cooked brown lentils
  • 1 egg
  • 2 cups cooked brown (or white) rice

Feta Spread

  • 1 cup/ 8 oz. feta cheese
  • 1/4 cup whole milk greek yogurt
  • squeeze of lemon juice
  • 1/4 cup chopped chives {or green onions}
  • a few grinds fresh ground pepper

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Heat the oil over medium heat in a large sauté pan. Add the onions and cook for about 10 minutes until just golden. Add the walnuts, raisins, beets, garlic and paprika and cook another 10 minutes, stirring often. Let the mix cool slightly. Transfer the mixture to a food processor and pulse a few times until chunky.

Put the mixture in a large bowl and stir in the salt, pepper and half the lentils. Replace the food processor (dirty is fine) and pulse the other half of the lentils, egg and rice together a few times to make a coarse puree. Add the rice mixture to the onion mixture and mix well.

Make the feta spread by mixing all ingredients together in a mixing bowl. Set aside.

Use lightly oiled hands to form 8-10 small patties just under 1” thick.

Heat a heavy-bottomed skillet or cast iron over medium-high heat and add oil to coat the bottom. Place the burgers in the skillet (doing so in batches if necessary) and cook undisturbed for 5 minutes. GENTLY flip the burgers, turn the heat down, cover and cook for 10 minutes until the burgers have a firm, brown crust.

Serve warm with your favorite condiments.

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