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LEARN HOW TO MAKE THE BEST LENTIL PATTIES THAT ARE AMAZING FOR BURGER RECIPES!

LAY HO MA (how's it going in Cantonese)! Brace yourself for an epic burger just in time for the nice weather! Join me in this episode and learn how to make an extraordinary lentil patty recipe that won't fall apart!

Ingredients:
1 1/2 cups red lentils
2 pieces garlic
1 red onion
2 carrots
20g cilantro
1 tsp + pinch salt
1 tsp sweet paprika
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 1/2 cups avocado oil
1/3 cup tahini
3 tbsp lemon juice
2 tbsp za'atar
burger buns to serve
micro greens to serve
sliced pickles to serve

Directions:
1. Pre-soak the red lentils in water for 2-3 hours or bottle about 3 cups of water in a kettle and soak the red lentils in the hot water for about 30mins

2. Peel 2 pieces of garlic. Roughly chop half of the red onion, carrots, and cilantro. Rinse and drain the red lentils, then add to a food processor. Add the red onions, carrots, garlic, cilantro, 1 tsp salt, sweet paprika, smoked paprika, and cayenne pepper. Blend for about 30 seconds, scrape down the sides, and blend for another 30 seconds

3. Scoop about a 1/3 cup of mixture at a time and shape them into patties. Once you're done shaping the patties, refrigerate them for a few minutes. Add the avocado oil to a frying pan and heat on a little under medium heat for a few minutes. If you stick a bamboo chopstick into the oil and there are fast moving bubbles, it's ready!

4. Very carefully place in the first batch of lentil patties. Fry them for 3-4mins, then very carefully turn them over. Let them cook for another couple of minutes, then very carefully transfer them onto a cooling rack. Repeat with the second batch

5. Make the sauce by combining the tahini, lemon juice, a pinch of salt, and za'atar. If the sauce is too thick, add a little bit of water. If the sauce is too thin, add a little bit of tahini

6. Toast the burger buns and thinly slice the other half of the red onion. Assemble the burgers with the micro greens, lentil patties, red onions, the delicious sauce, and some pickles


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.

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