This Sunday it’s all about Father’s Day. What are you serving up to DAD? You can celebrate him with these easy-to-make delicious burgers topped with a Rustic Olive Salsa. Whether you serve them up for lunch or dinner, they are sure to be a big hit!
Along with Italian Seasoning, (an easy-to-find spice blend), we’re using parsley for its pop of fresh flavor, its color AND its nutrition. You can tell your Dad that parsley is pretty impressive, just like him! It is packed with a strong list of nutrients including Vitamin A, C, and K (based on 2 Tablespoon serving size). The vitamins and beneficial plant compounds in parsley may improve bone health, protect against chronic diseases, and provide antioxidants. So serve up this healthy burger for Dad and celebrate him on Sunday!
MED Inspired Lentil Burgers
- 3 Cups Cooked *Lentils
- 4 Large Eggs
- 2 Tsp Sea Salt
- ¼ Cup Minced Red Onion
- ¼ Cup Grated Carrots
- 2 TB Minced Parsley
- 1 TB Tomato Paste
- 1 Cup (Whole Wheat Panko) Breadcrumbs
- ½ Tsp each Salt and Pepper
- 1 TB Italian Seasoning
- 2 TB Grapeseed or Avocado Oil
Step One Preheat the oven to 350F.Put the lentils, eggs and salt in a food processor and using the pulse feature – process until combined. (It’s all right to have some whole lentils)
Step Two Combine the onion, carrots, cilantro, tomato paste, breadcrumbs, cilantro, salt pepper and seasoning in a large bowl. Form into patties and place into the frig for about 30 minutes to firm them up.
Step Three Place the burgers on a parchment lined sheet tray. Slide into a 350F oven and cook until warmed through – about 15 minutes, flipping half way thru cooking. Serve open faced on a slice of rustic bread and top with *Quick and Rustic Olive Salsa
*Lentils need a 2 to 1 ratio of liquid for cooking. Place the lentils into a pan and cover with cold water. Add onion, fresh parsley, or other herbs. Bring the water to a boil and simmer gently for about 20 minutes or until the lentils are tender. Drain and remove herbs if necessary.
*Quick and Rustic Olive Salsa
- 1 Cup Chopped Green or Black Olives
- 1 Cup Chopped Roasted Red Peppers
- 2 TB Extra Virgin Olive Oil
- ½ – 1 Tsp Red Pepper Flakes
- ½ Tsp Dried Oregano
- Sea Salt and Freshly Ground Black Pepper to taste
Mix all the ingredients in a bowl. Best when it hangs out for about 30 minutes.