A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
2 tsp. fresh parsley, chopped
1 tsp. dried oregano
1 tbsp. Lucy Bee Coconut Sugar
1 tsp. water
2 tbsp. milled flaxseeds/linseeds
250g puy/beluga lentils, cooked and warmed
1 tsp. olive oil, optional
Melt ½ tbsp. Lucy Bee Coconut Oil in a pan on a medium heat and add the red onion to soften.
Increase the heat slightly and add the balsamic vinegar, 1 teaspoon at a time. Cook gently to caramelise the onion, then add 1 clove of sliced garlic and set aside to cool slightly.
After 15 minutes, the onions should have cooled enough to blend. Add all ingredients (except for the lentils and optional olive oil) to a blender and combine to a paste.
Add the lentils and blend until combined. The lentils are best slightly warmed before blending to help the ingredients to bind together. Add olive oil, if needed, to help combine the ingredients.
Take a handful of mixture in your hands and flatten down to form a burger - this recipe should make 6 average-sized burgers. Tip – press together well to compact the mixture to help hold their shape when cooking.
Melt the remaining Lucy Bee Coconut Oil in a frying pan and add the burgers to cook evenly on each side. Alternatively, brush each burger with a little melted Lucy Bee Coconut Oil and cook on the BBQ, being careful when turning to make sure they don’t break.