Lemon and Lentil Veggie Burger

This recipe is from the Lemon & Lentils episode of A is for Apple, hosted by Lauren Gulyas.

Makes: 15 sliders

Ingredients

• ½ cup (125 ml) split red lentils, rinsed and sorted
• 1 ¼ cup (310 ml) water
• 1 tsp (5 ml) ground turmeric
• ¼ cup (60 ml) butter
• 2 tsp (10 ml) whole cumin seeds
• 2 tsp (10 ml) mustard seeds
• 1 medium onion
• 1 tbsp (15 ml) minced garlic
• 2 tsp (10 ml) finely minced serrano chilies
• 2 tbsp (30 ml) minced fresh ginger
• salt and pepper
• juice of 2 lemons plus zest
• 2 eggs lightly beaten
• 2/3 cup (166 ml) bread crumbs
• olive oil
• 1 bag of mini pita rounds
• 1 cup (250 ml) diced tomato
• 2 cups (500 ml) shredded lettuce

Lemon Yogurt Dip (or use store bought tzatziki sauce)

• 1 cup (250 ml) Greek yogurt
• ½ cup (125 ml) fine chopped cucumber
• 1/3 cup (83 ml) fresh dill minced
• 2 garlic cloves scraped with a micro-plane

Directions

1. Rinse lentils under cold water.  Place in a medium saucepan, cover with water.
2. Add the turmeric and bring to a boil. Reduce heat and allow the lentils to simmer for 10 minutes or until tender, cook without a lid. Remove from heat and strain any excess water. Place in a large bowl to cool.
3. Place a skillet over medium heat. Add the butter to melt.  Add the cumin seeds, mustard seeds and cook until fragrant about 1 minute.
4. Dice the onion into small dice add to the pan.  Add the ginger, garlic and sauté until fragrant and onions are soft.
5. Remove from the heat and add to the bowl with the cooling lentils.
6. Add fresh lemon juice, zest and salt and pepper to taste.
7. Allow mixture to cool.
8. Add the eggs, bread crumbs to the lentils mix.
9. Chill the mix for about 1 hour.
10. Form into mini flat rounds 2 inch (5cm) by 2 inch (5cm) and about 1/3 inch (.8cm) thick.
11. To make dressing; in a medium bowl mix together the yogurt, cucumber, lemon juice and cilantro.  Using a micro plane scrape in the garlic. Season to taste with salt and pepper.
12. Place cakes into the refrigerator to set up for 15 minutes.
13. Preheat a large non-stick skillet over medium heat.  Once hot add the olive oil to heat. Start adding the mini sliders to the pan to cook.  Cook until one side is golden brown and crispy about 2 minutes.  Flip and continue to cook the other side until crisp and golden.
14. Remove from heat.
15. Place the mini burgers in in pita pockets garnish with chopped tomatoes, lettuce and yogurt sauce.