Lentil Bean Burgers with Sriracha Mayo

Burgers:

• 1/3 cup red lentils

• 2/3 cup water

• 3 cups cooked white beans - I used Northern/Navy Beans

• 1/2 white onion, chopped

• 3 cloves garlic, minced

• 1/2 cup breadcrumbs

• 1 1/2 tsp. smoked paprika

• 1 tsp. tsp no salt, all purpose seasoning - I used Bragg’s

• 1 tsp. ground cumin

• 2 tbsp. olie oil

• 1/2 tsp sea salt

Sriracha Mayo (optional):

• 3 tbsp. mayonnaise

• 1 1/2 tsp. Sriracha or other chili sauce

Combine the lentils and water in a medium saucepan and bring to a boil. Reduce heat and let them simmer till soft and mushy, about 10-13 minutes. Drain away any remaining water and set aside to cool. Add the white beans, lentils and all of the rest of ingredients to a food processor and pulse till mashed up together and sticks together. Shape the mixture into burger patties (it will be sticky so wet your hands as needed) and put them on an oiled baking sheet or lined with parchment paper. Chill in the fridge, covered, for at least 30 minutes or up to 4 hours. Mix the mayonnaise and the sriracha in a bowl and chill till ready to eat.

Heat the oven to 400F. Spray the burgers lightly with cooking spray and bake for 30 minutes, flipping them halfway through. The burgers will be golden on both sides when done. Serve with Sriracha Mayo. Makes 8 burgers.

Pair with a White Bourgogne/Burgundy, oaked Chardonnay or a medium red such as Spanish Garnacha or Grenache, Merlot or Tempranillo