Step by Step: Spicy Lentil Burgers

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These lentil burgers are packed with flavor and goodness.They can be served on top of hamburger bun, with some chutney or whatever your favorite toppings; or just have these tasty burgers with some fresh vegetable salad to complete a meal.

Trans-fat Free, High Fiber, Low Sodium

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Step 1: I absolutely enjoyed these burgers with papaya chutney.

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The burgers were packed with flavors, it tasted delicious with some papaya chutney.

Step 1: Start from cooking lentil.

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Add dried lentils into a saucepan.

Step 2: Add water or broth into pan.

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1 cup dried lentils need 2 cups water.

Step 3: Bring to a boil over medium-high heat,

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then reduce heat to simmer, about 15 minutes. Then drain lentils very well, otherwise burger patties will be too mushy.

Step 4: Meanwhile get ready these a few vegetables and spices.

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Step 5: Chop up the carrots, celery,

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Step 6: and onions.

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Step 7: Time to fire up.

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Add the chopped vegetables in oil in a large saucepan,

Step 8: stirring often,

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Step 9: cook until soft and lightly browned.

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Step 10: Meanwhile mince the garlic.

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Step 11: Chop the fresh cilantro.

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Step 12: Add the garlic, lentils, cumin, coriander, cilantro and lemon juice.

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Step 13: Stir until well combined.

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Step 14: Transfer mixture into food processor.

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Step 15: Puree

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until the mixture holds together. Season with pepper. Stir in eggs, and mix until well combined.

Step 16: With floured hands, shape the mixture in 10-12 flat burgers,

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using a palet knife. Coat the burgers with flour. Saute the burgers in shallow oil until crisp and browned, turning them over carefully to cook the second side, about 8 minutes on each side. Drain on paper towels.

Step 17: Enjoy.

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Serve garnished with watercress and tomatoes. Or place on top of toasted hamburger bun, spread some chutney, and top with the other half bun.

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Recipe Review

Banana-Rhubarb Muffins

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Had some ripe and thick rhubarb growing at our backyard, also had some over ripe bananas, then I found this recipe. Definitely a great recipe. The recipe calls for oat flour that I happened to have on hand :-) I replaced 1/3 of the rhubarb to fresh apricots. The muffins came out super moist, soft in the inside, and golden-brown on the outside, they looked so inviting. Chunks of pink rhubarb and yellow apricots were in every bite. Great for breakfast, snack or any time during the day.