15-Minute Lentil Burgers

Ingredients

• ¼ cup Sun-dried Tomatoes
• 1 can (15 oz) Cooked Black Lentils
• 1 cup Carrots
• ½ cup Dry Whole Wheat Bread Crumbs
• ¼ cup Walnuts
• ¼ cup Scallions
• 2 tbsp Chia Seeds
• 1 tbsp Coconut Aminos
• 2 tsp Smoked Paprika
• 3 cloves Garlic
• 6 tsp Dijon Mustard
• 4 whole Whole Wheat Hamburger Buns
• 4 whole Romaine Lettuce Leaves
• 1 whole Tomato
• 4 tbsp Ketchup

Instructions

1. Place sun-dried tomatoes in a small bowl and cover with very hot water. Let soak for 10 minutes, then drain and coarsely chop.
2. In a food processor, combine the chopped sun-dried tomatoes, drained lentils, shredded carrots, bread crumbs, walnuts, scallions, chia seeds, coconut aminos, smoked paprika, garlic, and 2 tsp of the Dijon mustard.
3. Pulse until the mixture is well combined and begins to hold together but remains slightly chunky. If it seems dry, add water 1 tbsp at a time and pulse again. Season with salt and pepper to taste.
4. Divide mixture into 4 equal portions and shape each into a ¾-inch-thick patty.
5. If you prefer warm patties, heat a nonstick skillet over medium heat and cook patties 2 to 3 minutes per side.
6. Spread the remaining 4 tsp Dijon mustard on the bun tops and 1 tbsp ketchup on the bun bottoms. Place a patty on each bun and top with a lettuce leaf and a tomato slice. Serve immediately.