Laura's Lentil Chickpea Burger on a Greater Knead Onion Bagel

Instructions:

• 1 and a half cups cool water

• 1 cup cooked red lentil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 can of chickpeas

• 1 teaspoon of Himalayan salt

• 1 teaspoon of black pepper

• 1/2 cup of all-purpose gluten-free flour

• olive oil, for pan-frying

• The Greater Knead Onion Bagel (or Onion Roll)

• Primal Kitchen Mayo (Get 10% off when you use the code AMACGREGOR10)

• Apple Cider Vinegar Pickles

Shop Primal Kitchen: save 10% off your order when you use the code AMACGREGOR10 at checkout

Directions:

1. Pour the cool water into a small pot and add half a cup of red lentils. Over medium heat, bring to a boil. Allow it to simmer for 15 minutes. Drain and set aside.

2. In a mixing bowl, mix onions, garlic, chickpeas, salt, and pepper. Add in the cooled lentil and flour and mash until firm.

3. Form the mixture into patties, about the same length as the bagel and about a 1/2 inch tall. The mixture should yield about 7 to 8 patties.

4. Heat olive oil in a skillet over medium heat. Place about 4 to 5 patties into the pan, or enough so they aren't touching. Cook until crispy on the surface, about 2 minutes per side.

5. In the meanwhile, cook the bagels as instructed or prepare your onion roll.

6. Assemble the burger with mayo and pickles, or any other toppings of choice.

We tried it with Beet Ketchup and Avocado Oil Mayo. The Mayo was the winner in the taste test.

For more delicious creations by Laura, visit her Instagram page, @cookingrootswithlola