- One egg – optional if you are not vegan
Thanks again to Lidl for providing great solutions for every day cooking.
Boil 1 3/4 cup of the broth to a boil in a medium saucepan over high heat. Reduce heat to low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed (around 30 minutes). Transfer to a medium bowl with the remaining 1 tablespoon broth and mash well. Set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the chopped onion, lemon juice and 1/4 teaspoon salt and cook, stirring, until softened, about 6 minutes. Add the spinach, garlic, black pepper and cumin and stir until the spinach is wilted (3-4 minutes).
Add the spinach mixture, breadcrumbs, walnuts or Brazil nuts and 3/4 teaspoon salt to the lentils and mix thoroughly. Cover and refrigerate for at least 1 hour (overnight is good too).
Break an egg in the mixture if you like, it forms more firm burgers but it’s not necessary.
Preheat the grill to 180C. Make the patties to a size of your preference and put them in the grill for 20-25 minutes. Serve with buns, lettuce and tomato (or anything else you like!)