Lentil Burger Lettuce Wraps

Instructions

1. In a food processor combine onions, carrots, celery, tomatoes, ½ cup parsley, and 2 teaspoons garlic powder. Pulse until uniformly chopped. Transfer to a large skillet. Cook over medium-high about 10 minutes or until water is released and cooked off and vegetables are tender, stirring frequently to prevent vegetables from sticking. (Do not add any liquid.)
2. Add chili powder; cook and stir 3 minutes. Stir in lentils, rice, vinegar, salt, and pepper. Taste and adjust seasoning. Cook about 10 minutes more or until mixture looks dry. Remove from heat; let cool.
3. Line a baking sheet with parchment paper. Using ½ cup per burger, shape mixture into patties. Place patties on prepared baking sheet. Refrigerate patties at least 1 hour or until firm.
4. For Parsley-Lemon Hummus, combine chickpeas, ½ cup packed fresh parsley, the lemon juice, ½ teaspoon garlic powder, and a pinch of sea salt and freshly ground black pepper in a blender or food processor. Blend to a smooth paste. Add 1 to 2 tablespoons water if needed to reach desired consistency. Refrigerate leftover hummus in an airtight container.
5. Preheat oven to 425°F. Bake patties 20 to 30 minutes or until heated through and lightly browned. To serve, place each patty on top of 2 romaine leaves. Top patties with Parsley-Lemon Hummus.