Updated: Apr 19
1 cup red lentil, cooked
1 onion, chopped
3 cloves garlic, minced
1 can of chickpeas, with the aquafaba (chickpea juice) set aside
1 teaspoon of Himalayan salt
1 teaspoon of black pepper
1/2 cup of all-purpose gluten-free flour
Juice of a lemon
olive oil, for pan-frying
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In a mixing bowl, combine the lentils, onions, garlic, chickpeas, salt, and pepper. Add in the flour and lemon juice, then mash until firm. If the mixture feels too dry, slowly add in the aqufaba, about 1 tablespoon at a time, and combine until the mixture starts to become dense and sticky enough to shape.
Form the mixture into patties, about the same length as the bagel and about a 1/2 inch tall. The mixture should yield about 6 to 8 patties.
Heat olive oil in a skillet over medium heat. Place about 3 to 4 patties into the pan, or enough so they aren't touching. Cook until crispy on the surface, about 2 minutes per side.
In the meanwhile, cook the bagels as instructed.
Assemble the burger with mayo and pickles, or any other toppings of your choice.
For more delicious creations by Laura, visit her Instagram page, @cookingrootswithlola