A few weeks ago my husband and I went out to a vegetarian style restaurant with some gaming buddies of ours called Rebar. You may have heard of them, they have a cookbook that many people swear by. I ended up ordering their almond burger. It was quite tasty and did not disappoint….especially with it’s topping of aioli and alfalfa sprouts. I love alfalfa sprouts…my dad used to call them frog hairs…which made me love them more…I was a very strange little girl. I remain a very strange girl ofcourse. I had been toying with the idea of a lentil slider for some time and this burger inspired me to add almonds. I loved the texture that the almonds in their burger gave. It definitely was that last missing touch to the slider I’ve been aiming for. So, thank you Rebar for the inspiration! Remember, it is good for yourself and the environment if you have atleast one meat free meal a day.
- 1/2 cup dry red lentils
- 3 tbl dry couscous
- 5 crimini mushrooms
- 3 cloves garlic
- 1 green onion
- 3 carrots, grated
- 4 tbl sliced almonds
- Cook the lentils according to the directions on the package. This is usually 1 1/2 cup of water and lentils simmering for 12 minutes or so.
- Using a blender, combine the garlic, mushrooms and half of the still hot lentils.
- Pour into a bowl. Add the sliced green onions, dry cous cous, carrots, almonds, and remaining lentils. Stir until well combined. Allow to sit for 5 minutes.
- Form the mixture into 10 slider patties. Freeze for atleast 4 hours.
- Grill or pan fry, usually about 2 minutes per side.
Makes 10 lentil sliders. Each contain (without bun or toppings) 48 calories, 1.3 grams fat, 7.2 grams carbs, 1.8 grams fibre, and 2.2 grams protein. Great served as an open face slider topped with a bit of light mayo mixed with sriracha sauce. Num! In fact these are so nice and light why not serve them as a lovely trio outside?