recipe courtesy of real simple magazine
hands-on time: 15 mins/total time: 45 mins
serves: 4
1/4 c couscous
1 large egg
1/4 cup sunflower seeds
1 15-oz can lentils, rinsed
1 medium carrot, coarsely grated
1/2 medium red onion, finely chopped
1 tbsp fresh lemon juice
kosher salt and black pepper
In a small bowl, combine the couscous and 1/4 c hot tap water. Let sit for 5 mins; fluff with a fork.
In a food processor, puree the egg, sunflower seeds, and 3/4 cups of the lentils until they form a paste; transfer to a bowl. Miz in the carrot, onion, lemon juice, couscous, the remaining lentils, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Form the mixture into 4 1/2 inch thick patties. Refrigerate, uncovered, until firm, 20-25 mins
Heat grill to medium-high. Oil the grill grate. Grill the patties, turning once (do not press or flatten) until charred and heated through, 4-5 mins per side. Serve on rolls w/ the desired topping.
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