Last week, I wanted to get out of a food rut.  I felt as if all I was eating were fish and veggies.  Don’t get me wrong…I will always LOVE fish and veggies, but I missed cooking and causing some “treble” in the kitchen.<—pun intended!

I knew that I needed to switch things up, and I had a GIANT bag of lentils in my cupboard, so I decided to put them to use in a tasty homemade veggie burger recipe.

Lentils are a great vegetarian source of protein and fiber, but can be a bit intimidating to cook with.  This recipe puts those lentils to use, and I promise it is super simple 🙂

Lentil Spinach Greek Burgers

Yields:  4 servings

Ingredients:

• 1/2 cup cooked lentils
• 1/2 cup chickpeas, drained and rinsed
• 1/2 cup sauteed red onion
• 10 oz frozen spinach, thawed and drained
• 1/4 cup reduce fat feta cheese
• 1 Tbsp lemon juice
• 1 tsp cumin
• 1 tsp minced garlic cloves
• 1/2 tsp dill
• 1/2 tsp salt
• 1/4 tsp black pepper

Greek Yogurt Sauce Ingredients:

• 1/2 cup plain Greek yogurt
• 1/2 cup chopped cucumber
• 1 Tbsp lemon juice
• 1/2 tsp dill
• 1/4 tsp garlic
• salt to taste

Directions:

1. Preheat the oven to 350.
2. Place all ingredients in the food processor and pulse until the mixture sticks together and is thoroughly combined.

                    2.  Divide the mixture into 4 equal parts, and make these 4 parts into burger shaped patties.  

3.  Place the patties on a greased baking sheet.

4.  Bake at 400 for 10-12 minutes, or until hot all the way through.

5.  While the burgers are baking, in a small bowl combine the remaining dill, garlic, lemon juice, Greek yogurt, chopped cucumber, and salt for a tasty Greek yogurt sauce that really makes the burger!

*These burgers can be cooked, then stored in the fridge for about a week for an easy and quick meal option!