Even though I consider myself a carnivore, I’ve been leaning toward flexitarianism–a semi-vegetarian diet with occasional meat consumption–for the past year or so. For one thing, it’s just plain healthy. For another, it’s more economical if you’re going to consume only grassfed meat. Besides, Americans consume way more meat than is necessary so I’m excited to challenge myself by preparing meals made of plant-based foods.
This was a challenge for a couple of reasons: Like many vegetarian recipes, this one called for wheat bread crumbs, which Bill can’t eat due to his allergies. And, the recipe tells you to bake the burgers in the oven. But it was so hot that day I was determined to “bake” them on the grill.
Here’s a photo of the original recipe. An adapted version follows.
Wheat-Free Greek Lentil Burgers on the Grill
1/2 cup dried brown lentils
2 cups water
2 T. olive oil, plus more for basting
1 cup chopped onions
1/2 tsp. salt
4 garlic cloves, pressed
1/2 cup diced red bell pepper
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. ground black pepper
1 T. fresh oregano, chopped (or 1 tsp. dried)
1 T. fresh mint, chopped (instead of dill)
1 15-oz. can chickpeas, drained
2 large eggs
1 cup quick oats (instead of wheat bread crumbs)
1/2 cup brown rice flour (instead of wheat bread crumbs)
Cook lentils in water until tender, about 35 minutes.
Saute onions in olive oil with salt until tender. Add garlic, bell pepper, cumin, coriander, and black pepper. Cook for 5 minutes. Stir in oregano and mint.
In a food processor, blend chickpeas and eggs until smooth. Transfer to large bowl.
When lentils are cooked, add the cooked vegetables, lentils, and oats to the chickpea mixture and blend well.
Preheat grill to 350 degrees.
Form mixture into 1-cup balls. Sprinkle with brown rice flour and flatten into patties.
Place patties on a sheet of lightly greased aluminum foil on the grill. Cook about 10 minutes on one side, then flip patties. Baste with olive oil and cook another 10 minutes. Flip again, and baste with olive oil. Cook about 2 minutes.
Serve on Sami’s Bakery Millet and Flax Lavash with tomatoes, cucumbers, red onions, Kalamata olives, and fresh-squeezed lemon juice.
Or, place on a bed of mixed greens with a Greek salad consisting of diced tomatoes, cucumbers, chopped red onion, Kalamata olives, lemon juice, olive oil, and fresh chopped mint.