Wild & Free Lentil Burger with Garnet & Gold Avocado (Seminole Burger)

Recipe courtesy of Travis Johnson, Executive Culinary Director, Sodexo, Florida State Seminole Dining

Ingredients

Recipe courtesy of Travis Johnson, Executive Culinary Director, Sodexo, Florida State Seminole Dining

Yield: 4, 5.2 oz. burgers

Burger Patty:

For Garnet and Gold Avocado:

Brioche Bun and Toppings:

Directions

For Burger:

  1. Sauté onion, garlic, carrot, celery. Cook down, cool and set aside.
  2. In food processor, add InHarvest Black Forest Blend™, spinach, onion, garlic, carrot, celery, parsley, lime juice, salt, pepper, oil, paprika and shallots. 
  3. In a mixing bowl, combine mixture from food processor with panko and InHarvest Naked, Wild & Free™.
  4. Form into four patties, 5.2 oz. each.
  5. In a hot skillet, add 2 T. of oil blend. Cook both sides until golden brown. Internal temperature should reach 165º F. Finish in oven if necessary.

For Garnet and Gold Avocado:

  1. In small mixing bowl, mix together ingredients for Garnet and Gold Avocado topping.

To Assemble:

  1. Toast top and bottom of 4 oz. brioche bun. Add cooked patty to bottom side and top with 2 oz. salsa. Add ¼ oz. arugula to top of bun to complete sandwich.