Rating: 3 stars
139 Ratings
  • 5 star values: 15
  • 4 star values: 33
  • 3 star values: 43
  • 2 star values: 39
  • 1 star values: 9

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Credit: Christopher Baker

Recipe Summary

total:
45 mins
hands-on:
15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine the couscous and 1/4 cup hot tap water. Let sit for 5 minutes; fluff with a fork.

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  • In a food processor, puree the egg, sunflower seeds, and 3/4 cup of the lentils until they form a paste; transfer to a bowl. Mix in the carrot, onion, lemon juice, couscous, the remaining lentils, 1/2 teaspoon salt,and 1/4 teaspoon pepper. Form the mixture into four 1/2-inch-thick patties. Refrigerate, uncovered, until firm, 20 to 25 minutes.

  • 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 to 5 minutes per side. Serve on rolls with the desired toppings.

Nutrition Facts

288 calories; protein 14g; carbohydrates 43g; sugars 6g; fiber 7g; fat 8g; saturated fat 2g; sodium 684mg; cholesterol 53mg.
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