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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/4 cup(s) couscous |
1 large egg |
1/4 cup(s) sunflower seeds |
1 15-ounce can(s) lentils, rinsed |
1 medium carrot, coarsely grated |
1/2 medium red onion, finely chopped |
1 tablespoon(s) fresh lemon juice |
kosher salt and black pepper |
Directions:
1. In a small bowl, combine the couscous and 1/4 cup hot tap water. Let sit for 5 minutes; fluff with a fork.
2. In a food processor, puree the egg, sunflower seeds, and 3/4 cup of the lentils until they form a paste; transfer to a bowl. Mix in the carrot, onion, lemon juice, couscous, the remaining lentils, 1/2 teaspoon salt,and 1/4 teaspoon pepper. Form the mixture into four 1/2-inch-thick patties. Refrigerate, uncovered, until firm, 20 to 25 minutes.
3. Heat grill to medium-high. Oil the grill grate. Grill the patties, turning once (do not press or flatten), until charred and heated through, 4 to 5 minutes per side. Serve on rolls with the desired toppings.
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