Cook the lentil with water and La Grille Wild Whiskey Smoked BBQ Seasoning for 12 minutes.
Drain water, sprinkle cooked lentil with chia seeds. Refrigerate and reserve.
Sauté celery, onions and mushrooms with olive oil until vegetables are cooked.
Add La Grille Wild Whiskey Smoked BBQ Seasoning to the cooked vegetable and sauté for another minute.
Refrigerate and reserve.
For the burger base combine black eyed peas, eggs, 1 Tbsp (15 ml) of La Grille Wild Whiskey Smoked BBQ Seasoning and 2 Cups (500 ml) of the cooked lentils. In a food processor puree all the ingredients. Reserve.
In a large bowl combine pureed black-eyed peas, remaining cooked lentil, sauté vegetables and panko crumbs. Mix until well blended. Refrigerate for 30 minutes.
Portion burger 6oz (170 gr) and bake in the oven set at 425F for 5 minutes on each side.
Finish burgers on the BBQ, brushing with Cattlemen’s Chipotle BBQ Sauce.
