Lentil and cheese burgers | Castello®

Ingredients

• 4 cups cooked lentils (I boiled 2 cups red lentils in 4 cups water for 25 minutes)
• ½ tsp salt
• ½ tsp pepper
• 1 tsp ground fresh coriander
• 1 tsp ground ground cumin
• 1½ tsp paprika powder
• ½ cups grated Castello® Havarti dill
• 2 eggs
• 1 small onion finely chopped
• 1 tbsp greek yoghurt
• 1 tsp wasabi paste
• 1¼ tbsp tomato ketchup
• 2 tsp lemon juice