One on One

Just Eats with Chef JJ



  • Avocado Oil
  • 1/2 red onion
  • 2 garlic cloves
  • 4 sprigs of thyme
  • 2 cups of cooked green lentils
  • 2 cups of cooked black wild rice
  • 1/8 cup of quick oats
  • 1/4 cup of organic chickpea (garbanzo beans) flour
  • 2 teaspoon of onion powder
  • 1/2 teaspoon pink himalayan salt
  • Pinch of black pepper
  • Pinch of cayenne pepper
  • 1 teaspoon coriander
  • 4 organic roma tomatoes
  • 4 gluten-free hamburger buns (Udi's brand is sold in Whole Foods)
  • Organic romaine lettuce hearts for topping
  • Organic romaine lettuce leaves for wrapping
  • 1/2 ripe organic avocado
  • 1/2 cup of avocado oil
  • 1/4 cup hemp seeds — nutiva brand preferred
  • 2 tablespoon of shallots — usually 1 regular sized shallot equals that
  • 2 teaspoon of fresh dill
  • 2 teaspoon fresh lime juice — preferable squeezed from Key Limes
  • 1/2 teaspoon of pink himalayan salt


  1. Lightly Sauté onion with garlic and fresh thyme in a pan with very little Organic Avocado Oil.
  2. First add the onion and garlic to a food processor and pulse until completely broken down. Then add in the lentils, rice, oats, seasoning and flour. Pulse until it resembles ground beef.
  3. Next form into your desired shape. Note: Add more flour if necessary.
  4. Bring a medium-sized pan up to medium heat and add in just enough oil to cover the bottom of the pan. Cook for about 5 minutes minutes on each side. Remove from the pan and allow the patties to rest for at least 5 minutes before using.
Add Avocado Ranch Mayo
  1. In a blender combine the avocado oil. Hemp seeds, shallots, dill, lime juice, and salt and puree until smooth.
  2. Serve with the lentil burgers.