This one takes a little longer than what I'm used to, but it's worth it (about 2 hours).
SERVINGS: 4 normal people, 6 small children.
1 Can Lentils
1 Cup Onion Chopped
1/4 Cup Carrot Grated
2 tsp garlic minced (tsp=teaspoon)
2 TB tomato paste (TB=tablespoon, comes in a can)
1 1/2 tsp ground cumin
3/4 tsp dried oregano
1/2 tsp chili powder
3/4 Cup Cooked Bulgur
1/2 Cup panko (Japanese breadcrumbs)
2 Egg Whites
Coconut Oil (or any high heat oil)
Sea Salt or Kosher Salt
Ground Black Pepper
1/4 Cup Pineapple Chopped
1/4 Cup Mango Chopped
1/4 Cup Tomatillo Chopped (looks like a green tomato with a leaf covering it)
1/4 Cup Cherry Tomatoes Halved
1 Jalapeño minced
1. Rinse and drain lentils. Put half the lentils in a food processor and process until smooth. Put both in a bowl.
2. Heat pan med-high heat with coconut oil. Add onion and carrot, season with salt and pepper and saute until tender, about 6 minutes. Add garlic and cook for 1 minute. Add tomato paste and all spices. Add this mixture to lentil bowl. Add bulgur, panko, eggs to bowl and stir. Cover and refrigerate for 1 hour.
3. Put all salsa ingredients in a bowl and squeeze lime juice on top. Put in refrigerator until end of recipe.
4. Heat oil in large pan over med-high heat. Divide the mixture in half and make into patties. Cook 3 minutes on each side and then repeat with other half of mixture. Serve with salsa.
-Take out the ribs and seeds of the jalapeño if you don't like spicy.
-To take the outside skin off the tomatillo, rinse it under hot water. Then peel it back like a banana taking the stem off last.
- Use the grating attachment of the food processor for the carrot. It's like the best thing ever. If you don't have a food processor, just use a cheese grater, but please be careful.
-I cook the bulgur in vegetable broth and add salt and pepper. It makes the whole burger taste better.
-In fact, add salt and pepper to everything you put into this dish.
-Add salt to the salsa, the salt actually makes it taste sweeter.