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

For Burger:

For Garnet and Gold Avocado:

Brioche Bun:

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. CCP 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.

For Brioche Bun and Toppings:

  1. Toast top and bottom of House Brioche Bun.
  2. Place Wild & Free Lentil Burger (Seminole burger) on the heel of the bun, top with Garnet and Gold Avocado, add arugula and place top of bun to complete the sandwich.