dinner day 9: lentil burgers with roasted garlic mayo

IngredientsLentil Burgers

• 15 oz. can lentils
• 1 cup gluten free rolled oats
• 1 carrot (1/2 cup chopped)
• 1/2 cup chopped onion
• 1/2 cup sunflower seeds
• 1 clove garlic
• 1 teaspoon cumin
• 1 tablespoon low sodium gluten free tamari
• 1 tablespoon nutritional yeast
• 1/2 teaspoon cayenne
• Salt and pepper

Roasted Garlic Mayo

• 1 head garlic
• 1/4 cup  vegan mayo - I used Vegenaise

US Customary - MetricInstructions

1. Preheat oven to 400ᵒ.
2. Lentil Burgers: Put ingredients in a food processor. Pulse to combine.
3. Put the mixture in the fridge for at least an hour. I found this helped to form the patties easier. Form equal sized patties, flattening them down a bit.
   
4. Bake at 400° for 10 minutes, then flip and bake for another 10 minutes. You could also fry them, but I liked the texture from baking better.
5. Roasted Garlic Mayo: Slice about 1/2" off a head of garlic (the pointy end), exposing the cloves, and leaving the skin on. Put the garlic in aluminum foil and drizzle with a couple of teaspoons of olive oil. Cover the garlic with the aluminum foil.
6. Roast for 40 minutes at 400° until tender. Let sit until cool.
7. With a fork, mash garlic. Add vegan mayo and mix well.

Source: Create Mindfully