- 2 large eggs
- 19oz can lentils, rinsed
- ¼ cup couscous
- ¼ cup sunflower seeds
- 1 medium carrot, coarsely grated
- ½ medium red onion, finely chopped
- 1 tbsp fresh lemon juice
- salt and pepper
In a small bowl, combine couscous with ¼ cup hot tap water. Let sit for 5 minutes then fluff with a fork.
In a food processor, puree the eggs, sunflower seeds and 1 cup of the lentils until they form a paste. Transfer to a bowl and add in the carrot, onion, couscous, lemon juice, the remaining lentils, ½ tsp salt and ¼ tsp pepper.
Form the mixture into four ½ inch thick patties and put in the freezer uncovered for 25 to 30 minutes.
Heat grill to medium-high and oil the grate. Grill the patties, turning once (do not press or flatten) until charred and heated through, 4 or 5 minutes per side.
Serve on rolls with desired toppings; we liked arugula, tomatoes, cucumbers, red onions and tzatziki!!