- 1/2 small onion, roughly chopped
- 1 small carrot, peeled and roughly chopped
- 1 clove garlic, roughly chopped
- 1 tsp. salt, divided
- 1/4 tsp. celery seed
- 2 Tbs. olive oil, divided
- 1 lb. cooked lentils
- 1/2 cup breadcrumbs
- 1/2 tsp. pepper
- 2 Tbs. cornstarch
- 1 Tbs. Worcestershire sauce
- 1/4 cup water
For Taco Meat:
- 1 small jalapeno, seeded and chopped
- 2 Tbs. taco seasoning
Rough-cut onion, carrot, garlic and place in the food processor. Add 1/2 teaspoon salt and celery seed and pulse until finely chopped. Add 1 tablespoon olive oil to a saute pan, add carrot mixture and cook till just tender, about 3 to 5 minutes.
Place lentils, breadcrumbs, 1/2 teaspoon salt, and pepper in a bowl. Add the cooked carrots over the top, and slightly mash together. Combine the cornstarch, Worcestershire and water; add to the lentil mixture. Mash together once again with a spoon or spatula. If making taco meat, add the jalapeno and taco seasoning.
Form burgers into patties, sliders or meatballs. Add 1 tablespoon olive oil to pan and cook burgers on medium-high heat until heated thoroughly and slightly crispy on the outside, about 5 minutes per side. Serve on a bun with your favorite toppings (lettuce, onion and tomato are on our version).
Mix can be used now, refrigerated for later or frozen for another time.