Red Meat Allergy Friendly Cheddar Bacon Lentil Burgers with Scallions

Total time1 hr 20 min

Prep time20 min

Cook time30 min

Red Meat Allergy Friendly Cheddar Bacon Lentil Burgers with Scallions

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Ingredients

4 servings

For the patties

1 cup green or brown lentils, rinsed
Bob's Red Mill Green Lentils, Petite French Style, 1 lb 8 oz (680 g)Simple Truth Organic Green Lentils Shiloh Farms Organic Green Lentils Bob's Red Mill - Beans Pet Fr Green Lentil Full Circle Organic Green Lentils
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2 ½ cups water
½ tsp salt, plus more to taste
4 strips bacon
Chef's tip
Cook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
4 scallions, thinly sliced
2 garlic cloves, minced
1 tsp smoked paprika
½ tsp black pepper
1 large egg, lightly beaten
⅓ cup breadcrumbs
¾ cup shredded cheddar cheese

For cooking

2 tbsp olive oil

For serving

4 burger buns
lettuce leaves (optional)
sliced tomato (optional)

Instructions

1
Combine the lentils, water, and 1/2 tsp salt in a large saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer and cook, uncovered, until the lentils are completely tender and most of the water is absorbed, 20–25 minutes. Drain any remaining liquid, spread the lentils on a plate, and let them cool for 10 minutes.
2
While the lentils cook, lay the bacon strips in a large skillet over medium heat and cook, turning once, until crispy and the fat has rendered, 6–8 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into small pieces. Pour off all but 1 tsp of the bacon fat from the skillet and set the skillet aside for searing.

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