Black Lentil Burgers with Pineapple Salsa - alive magazine

Ingredients

• 1 cup (250 mL) black beluga lentils, rinsed
• 1 1/2 cups (325 mL) finely diced pineapple
• 1 yellow bell pepper, finely diced
• 1/2 cup (125 mL) finely diced red onion
• 1/3 cup (80 mL) fresh chopped cilantro
• 1 jalapeno pepper, seeded and minced
• 3 Tbsp (45 mL) dried unsweetened coconut
• Zest of 1 lime
• Juice of 1/2 lime
• 1/2 cup (125 mL) wheat germ
• 1/2 cup (125 mL) grated Parmesan cheese
• 1/3 cup (80 mL) flat-leaf parsley
• 1 large free-range egg
• 2 garlic cloves, minced
• 2 Tbsp (30 mL) balsamic vinegar
• 1 Tbsp (15 mL) Dijon mustard
• 1/2 tsp (2 mL) cumin powder
• Juice of 1/2 lemon
• 1/4 tsp (1 mL) freshly ground black pepper
• 1/3 cup (80 mL) chopped walnuts
• 2/3 cup (160 mL) pitted kalamata olives, finely chopped