Indian Spiced Lentil Burgers

🥘 Ingredients

• brown or green lentils 1 cup
• chickpeas 1 15-oz can
• scallions 2
• cilantro or flat-leaf parsley 0.33 cup
• lemon 1
• garam masala 2 tsp
• cumin ½ tsp
• salt ¾ tsp
• black pepper ¼ tsp
• cayenne pepper 1 pinch
• olive oil 3 Tbsp
• shredded romaine and carrots
• cucumber 1
• hot sauce

1. 1

   Fill a medium saucepan with water 2 inches from the top. Place over medium-high heat and let come to a boil.
2. 2

   Put the brown or green lentils in a strainer and rinse under cold running water. Add the lentils to the boiling water. Reduce the heat to medium and simmer for 25 to 35 minutes , until tender (or according to package directions). Drain into the strainer and pass under cold running water to cool. Squeeze out excess water.
3. 3

   Put the lentils in a food processor and pulse until just about smooth.
4. 4

   Drain the chickpeas in a strainer and rinse. Add them to the lentils. Pulse a few times until the chickpeas are roughly chopped, not smooth. Transfer the mixture to a medium bowl.
5. 5

   Thinly slice the white and light green parts of scallions and chop the cilantro or flat-leaf parsley ; add to the lentil mixture. Grate in 1/2 teaspoon of lemon zest. Add the garam masala , cumin , salt , black pepper , and cayenne pepper . Stir well to combine.
6. 6

   Shape the mixture into four large or eight small 1/4 inch thick patties.
7. 7

   In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the patties and cook for 4 to 6 minutes , until a nice brown crust forms on the undersides. Carefully flip and cook 4 to 5 minutes more, adding the remaining 1 tablespoon of oil to the skillet.
8. 8

   Serve the burgers over shredded romaine and carrots . Top the burger with cucumber slices, hot sauce , and extra cilantro. Cut the lemon into wedges and serve with the burgers.