Tuna Lentil Burgers with Chargrilled Corn Salad

Ingredients:

1 6 oz can chunk light tuna, drained

1/2 cup cooked lentils

1 egg

1/2 cup bread crumbs, Italian style

1/2 onion, minced

1 red bell pepper, minced

1 stalk celery, minced

1/2 tsp garlic powder

1/2 tsp chili powder

1/2 tsp dried dill weed

1/8 tsp red pepper flakes

a dash of Worcestershire sauce

1/4 tsp salt

1/4 tsp pepper

cooking spray or olive oil

For the spinach and corn topping:

1/4 cup frozen corn kernels

1 cup fresh baby spinach

Crusty bread, for serving

Directions:

Combine all ingredients (except corn and spinach) in a medium bowl. Mash with hands. Form into balls 2-3″ in diameter and pack tightly with hands. Refrigerate for at least 30 minutes.

Heat a skillet on medium-high. Coat with cooking spray (or olive oil). Press patties down into pan (to desired thickness- I pressed them down until they were about 1/2″ thick) and cook for 2-3 minutes per side, until browned and heated through. Set aside. (Makes about 6 small patties).

In hot skillet, cook corn and spinach until spinach is wilted and corn is charred.

Serve over my homemade Classic Gazpacho from last week, topped with the chargrilled corn and spinach salad. Also delicious with crusty bread for dipping!