These burgers are just the thing when you don’t want a meat meal but do want to up the protein of a dairy meal.
Heat sauté pan over medium heat; add oil.
When oil is hot, add onion and salt; sauté for five minutes, until softened. Add garlic, cumin, and smoked paprika. Sauté for two to three minutes. Remove from heat; transfer to a mixing bowl.
Add lentils and feta to the onion mixture, stirring to combine. Add eggs, flour, and panko. Stir to combine; set aside to thicken for 20 minutes.
In a sauté pan over medium heat, heat canola oil.
Form the lentil mixture into patties; fry for five minutes on each side, until cooked through.
Serve on a bun with Spicy Mayo, a slice of tomato, and a sprinkle of feta, if desired.
You can also use 1 pouch of Gefen’s ready-to-eat Organic Lentils, which are available in most kosher supermarkets.
Reproduced from Perfect Flavors by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal.