I adapted my Turkish daughter-in-law’s traditional recipe for lentil logs—typically wrapped in a lettuce leaf and served with a lemon wedge—into vegan burgers. If you prefer a spicier version, add hot chili powder or crushed red chile peppers.
Ingredient:
2-1/4 cups water, divided
1 cup dried red lentils, rinsed
1 cup bulgur (fine grind)
1-1/2 teaspoons salt, divided
6 tablespoons canola oil, divided
1 large onion, chopped
1 tablespoon ground cumin
1 tablespoon chili powder
1 large egg, lightly beaten
6 green onions, sliced
3 tablespoons chopped fresh parsley
8 flatbread wraps
8 tablespoons Sriracha mayonnaise
Optional toppings: Lettuce leaves, sliced tomato and sliced onions
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