The Great Canadian Beluga Lentil Burger – A Whale of a Burger As one of Quebec’s top chefs, when Charles dubbed this a “Whale of a Burger”, I listen.  Then I read…and headed to my local lentil purveyor immediately.  You could substitute dried cranberries (Canadian-only please) for the apricots or serve it in a flatbread as a wrap.  Brilliant!  2 cups black beluga lentils ½ cup split red lentils ½ cup split yellow lentils 1 tsp each cumin seed, fennel seed, and coriander seed 1 tbsp canola oil 1 onion chopped 2 tbsp fresh ginger, minced 2 tbsp fresh garlic, minced 2 tbsp green chilies, finely chopped ¼ cup black lentil flour (can be made by grinding dry black beluga lentils in a coffee grinder) 1/3 cup chopped pecans 1/3 cup chopped dried apricots 1 tbsp chopped fresh coriander 1 tbsp chopped fresh basil ¾ tbsp lime zest Salt and freshly ground pepper to taste Lentil Cooking Notes: Rinse the lentils in water, keeping the black lentils separate from the red and yellow. Place the red and yellow lentils in a saucepan and cover with water. Simmer until tender – about 10 minutes. Do the same with the black lentils – they will take a little longer to cook to tender – about 15 minutes. Drain well. Mash or process the red and yellow lentils to a paste. Leave the black lentils whole. Reserve. To make the burgers begin by roasted the spices.  In a dry skillet, over medium heat, roast the spices until fragrant.  Immediately remove from heat and grind finely. Gently sauté the chopped onion, ginger, garlic and green chilies in the oil until soft, add spices and sauté a further 5 minutes. Stir in the black lentil flour. Stir in red and yellow lentil paste and the whole cooked beluga lentils. Remove from heat. When cool stir in the pecans, apricots, fresh coriander, basil, lime zest, and the salt and pepper to taste. Shape into patties and cook on a hot oiled grill pan, five minutes per side or until golden. Place in a multigrain flatbread bun with sliced cucumber, avocado, tomato, red onion and a few spinach leaves tossed in plain yogurt. A spoonful of spicy red pepper jelly or sweet lime pickle would also be delicious spooned on top of the burger. Chomp into burger heaven – MMMMM….. Chef Charles Part Les Fougères, Chelsea, QC CharlesPart was born in London, England. Having being touched by the passion for cooking he set out into the world of restaurants, beginning with stages in London at the Inn on the Park and then in Paris at the Savoy Group’s Hotel Lancaster.  Charles attachment to his environment is strongly reflected in his work. The seasons play a determining role in the menus, which focus on the intrinsic qualities of the produce used. The cooking at Les Fougères simply tries to convey true, wonderful flavours as part of a memorable oasis, which also includes warm and informed hospitality, a wine list of distinction, and a lovely amble in a countryside...