Ingredients
2-1/4 cups water, divided1 cup dried red lentils, rinsed1 cup bulgur (fine grind)1-1/2 teaspoons salt, divided6 tablespoons canola oil, divided1 large onion, chopped 1 tablespoon ground cumin1 tablespoon chili powder1 large egg, lightly beaten6 green onions, sliced3 tablespoons chopped fresh parsley8 flatbreads wraps8 tablespoons Sriracha mayonnaiseOptional toppings: Lettuce leaves, sliced tomato and sliced onions
Preparation
Place 2 cups water and lentils in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, until lentils are tender, 15-20 minutes, stirring occasionally. Remove from heat; stir in bulgur and 1 teaspoon salt. Cover and let stand until bulgur is tender and liquid is absorbed, 15-20 minutes.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add cumin and chili powder; cook 1 minute longer. Remove from heat. Add onion mixture to lentil mixture. Stir in egg, green onions, parsley and remaining 1/2 teaspoon salt, mixing lightly but thoroughly. If needed, add remaining 1/4 cup water, 1 Tbsp. at a time, to help mixture stay together when squeezed; shape into eight 1/2-in.-thick patties.
In the same skillet, heat remaining 4 tablespoons oil over medium heat. Add burgers in batches; cook until golden brown, 3-5 minutes on each side. Serve in wraps with Sriracha mayonnaise and, if desired, toppings of your choice.
