|Picture from the Food Network|
1 Tablespoon butter
2 Tablespoons extra-virgin olive oil
1 large white onion, 3/4 chopped and 1/2 half thinly sliced
4 large cloves garlic, minced
8 ounces fresh baby spinach
Juice of 1 lemon
Freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 Tablespoon Liquid Aminos 16 oz. 16 Ounces (gluten free soy sauce)
6 slices of bacon
1 cup Gillian's Foods - Gluten Free Italian Bread Crumbs - 12 oz.
1/2 cup walnuts, finely chopped
10-12 gluten free hamburger buns (We like Udi's Gluten Free Classic Hamburger Buns 10.4 Oz. - 2 Pack)
Sliced American cheese
Reduce heat to medium-low, partially cover and simmer until the lentils are fully softened and the liquid is absorbed, about 30 minutes. Drain.
...stirring, until softened, about 6 minutes.
Add the spinach and stir until the spinach is wilted, about 3 minutes.
Add mixture to the bowl with the lentils.
Add lemon juice, 1 Tablespoon black pepper, cumin, paprika, and liquid aminos.
Add the eggs,bread crumbs, walnuts, and 1/2 Tablespoon salt to the lentils.
Fry the bacon.
Mix together thoroughly. (Chad likes to wear disposable rubber gloves to keep his hands cleaner.)
The mixture is still very warm. Cover and refrigerate for at least 2 hours or overnight. Or, put into freezer for 1 hour.