Springtime Lentil Lettuce Burgers

Photo-lentil lettuce burgers copySpring is in the air (FINALLY!) and the shift in daylight has me thinking light! Winter is time to embrace the heaviness of food; it’s comfortable, stable, thick and soothing side. With spring at our doorstep, light foods offer movement, hydration, crunch and colour (and if you’re worried about wearing those revealing summer clothes again, these light foods also offer weight loss). At this time of year it’s natural to want to eat light and less. Humans in the northern climates have always followed this food trend- eating what is seasonally available and in the spring the first thing to pop out of the earth are edible salad greens- YUM!

Top these crunchy greens with chewy lentil burgers and zippy garlic aioli and you’ve got a meal that’ll put a little spring in your step.

Lentil burgers
1 c. red lentils
2 c. water
1 Tbsp chilli powder
1 tsp salt
1 onion, chopped
3 cloves garlic, minced
2 Tbsp oil
2 ribs celery, diced
1 carrot, peeled and chopped
2 c. cooked brown rice
1 Tbsp lime juice

6 Leaves of romaine lettuce, washed and dried

Ailoi

1 c. mayonnaise

1 clove garlic, minced

1/2 tsp salt
1 Tbsp lemon juice

Rinse and drain lentils and bring to a boil with the water. Cover and reduce heat to simmer. Stir occasionally and cook until water has been absorbed, about 20 minutes. In another pot cook brown rice according to package directions (it usually takes 45 minutes). 1 cup uncooked rice will produce at lease two cups cooked. While your starches bubble away, place a large frying pan over medium heat and sauté the onions, celery, carrots and chilli powder in oil until tender (about 5 minutes). Once everything is cooked, mix it all together in a big bowl. Channel your inner child and pretend this mixture is playdough. Shape mixture into burgers and set on a covered plate in the fridge to cool for an hour or until you are ready to cook.

Preheat oven to 400F and place cooled patties on an oiled baking sheet. Cook for about 20 minutes.

Serve lentil burgers over lettuce leaves and drizzled with aioli for a scrumptious springtime meal.

p.s. you can freeze leftover burgers to reheat another day.

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