Directions

• In a large saucepan, bring 2 cups of water to a boil. Add the dried red lentils and simmer for 15-20 minutes until tender. Stir in bulgur and 1 teaspoon salt, then cover and let stand for another 15-20 minutes until the bulgur is soft.
• Heat 2 tablespoons of canola oil in a skillet over medium heat. Sauté the chopped onion until it's tender and translucent (about 5-7 minutes). Add the ground cumin and chili powder, cooking for an additional minute before mixing it into the lentil mixture.
• In the lentil bowl, stir in the beaten egg, sliced green onions, chopped parsley, and the remaining salt. If the mixture feels too dry, add a splash of water. Shape the mixture into eight patties, each about ½-inch thick.
• Wipe the skillet clean and add the remaining oil. Heat over medium, then fry the patties in batches until golden brown and crispy on each side (around 3-5 minutes).
• Enjoy your Cumin-Spiced Lentil Burgers wrapped in flatbread or lettuce leaves, topped with a generous dollop of Sriracha mayonnaise and any favorite toppings.