Seminole Burger
15
Minutes Prep Time
15
Minutes Cook Time
4
Servings
Here's a veggie burger that's packed with the protein of lentil and garbanzo beans and tons of flavor when topped with a seasonal tomato salad.
INGREDIENTS
BURGERS
1 cup Lentil Blend
¼ cup naked, wild, free blend
¼ cup garbanzo split baby beans
8 oz baby spinach
1 small sweet onion, diced
2 cloves garlic, minced
¼ cup carrots, diced
¼ cup celery, diced
½ cup panko bread crumbs
1 bunch parsley, chopped
½ lime
1/8 teaspoon paprika
Salt and pepper
Brioche buns, toasted
TOMATO SALAD
12 each red and yellow teardrop tomatoes, halved
2 tablespoon oil
1 oz shallot, minced
Salt and pepper
INSTRUCTIONS
Cook lentils, garbanzo split baby beans, and Naked, Wild and Free blend all according to packages. Cool.
In a small sauté pan heat baby spinach, sweet onion, garlic, carrots, celery.
Combine cooked lentils, garbanzo beans and vegetables and place in a food processor. Add parsley, lime juice, cilantro, paprika and salt and pepper to taste. Rough pulse the blend until pliable.
Place mixture into a mixing bowl. Fold in Naked, Wild and Free blend and breadcrumbs.
Form mixture into 4-6 patties.
Heat griddle or pan over medium-high heat. Add oil and place patties into hot skillet to brown on both sides. Serve on brioche buns, topped with tomato salad.
