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Burger Face Off

The days are getting shorter, and the nights are getting cooler, which means summer is on it’s way out . With no more long weekends in sight, barbecues will have to wait till next year. However, summer ending doesn’t have to mean the end of great tasting burgers…

For our first official Face Off, Susan and I chose burgers in order to keep the summer going a bit longer. We also didn’t want to do just your standard beef vs. black bean burger, so lamb and lentils were our main ingredients. With lamb being fatty, greasy and awesome, and lentils being sturdy, flavorful and nutritious, these burgers promised to be delicious. I also wanted to put a curry spin on the burger, because, well, I like curry. A sauce to top the burgers was a must. I picked a tahini sauce and Susan decided on a mint chutney mayo. Since I’ve been nixing gluten from my diet, I skipped the bun and sautéed zucchini so my burger didn’t look so lonely. Susan took a twist on the normal fixings for her burger and served it up with one of our favorite Kale Salad’s from Whole Foods.

Both recipes will give you a great tasting burger, that can be cooked inside or on the grill. Definitely try to make these your own by mixing up the spices, using different herbs or toppings, and be sure to let us know how they turn out!

Curry Lentil Burgers Curry Lamb Burgers
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