Lentil and Quinoa Burger

Rinse the red lentils thoroughly under plenty of cold water using a sieve. Place them in a suitable pot, add enough water to cover them, and boil for approximately 20 minutes until the lentils are completely soft. Drain the boiled lentils and let them cool at room temperature.

To prepare the spices, grind the allspice berries and other dried spices (sweet paprika, thyme, garlic powder, cumin, turmeric) into a powder using a mortar or a spice grinder.

Peel and grate the carrots. Finely chop the green onions, garlic, dill, and parsley with a knife.

Transfer the boiled and drained lentils, grated carrots, chopped fresh greens, crushed garlic, the prepared powdered spices, salt, and black pepper into a large mixing bowl.

In a separate small bowl, mix the baking soda with lemon juice to foam it up and add this mixture to the main dough. Then, add the egg, olive oil, quinoa flakes, and breadcrumbs. Mix gently but thoroughly with your hands or a spatula until all ingredients are completely combined and reach a homogeneous consistency.

Break off pieces slightly larger than a walnut from the delicate dough you obtained, shape them in your palm, and form them into patties. Lightly coat the outer surface of the burgers in breadcrumbs so they do not fall apart.

Heat a wide, non-stick pan over medium heat and drizzle a small amount of olive oil on the bottom. Carefully place the burgers in the pan. Cook each side for approximately 4 to 5 minutes until they turn golden yellow and become crispy. Move them gently with a spatula while turning to ensure they do not break.

Serve the cooked vegetarian burgers hot between slices of whole grain bread; accompany with fresh tomato slices, cucumber, lettuce leaves, and mustard as desired.