I have been wanting to make lentil burgers for some time now, and tonight seemed like a good time to create a new recipe. Plus, it was ‘Meatless Monday’ so lentils seemed like an even better fit for tonight’s dinner!

I was a little nervous that t

he burgers would be dry and crumble before going on the good ol’ George Foreman, but the texture turned out to be perfect. I paired the burger patties with baked chunky sweet potato fries to round out a tasty meal.

Lentil Burgers

• 1 1/2 cups cooked lentils
• 1 cup oats
• 1/2 red pepper
• 1 medium onion
• 1/2 tsp
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  Spike seasoning

• 1 tsp Tabasco sauce
• 1 tsp honey mustard
• 1 whole egg, plus 1 egg white

Finely chop the red pepper and onion.

In a large bowl combine cooked lentils with red pepper and onion.

Add remaining ingredients, stirring thoroughly.

To measure out the size of each burger patty, use a 1/2 cup measuring cup. Be sure to pack the ingredients into the cup tightly.

Add the patties to the George Foreman (or skillet or grill) and cook until lightly brown on top and the edges are crispy. This took about 7 mins on the George Foreman.

Serve patties on bed of baby spinach and top with sliced tomato and goat cheese.

Sweet Potato Fries

To make the fries, simply cut two large sweet potatoes into chunks of desired thickness, toss with one tablespoon olive oil and lightly sprinkle with salt (if desired). Bake at 400F for 15-18 mins.

This meal got a big thumbs up from both Kevin and his friend Matt (a college footballer). Both are steak lovers and had never tried lentils before but loved the burgers, even going back for seconds!

Oh, and special thanks to the bf for ‘shaving’ the sweet potatoes