Spiced Middle Eastern Lentil Medallions

Directions

1. Preheat a non-stick sauté pan, or griddled pan.
2. In a large mixing bowl, combine lentils, beef, coriander, garlic, dill, parsley, paprika, cumin, and salt. Mix thoroughly until a sticky consistency is reached.
3. Shape into 10 equal medallion patties. Each patty should be roughly 3-4 inches in diameter for large medallions or 2-3 inches for smaller ones.
4. One the prepared hot pan, grill the medallions with a small drizzle of oil for 5 minutes, or until cooked through.
5. Serve one large, or two small medallions in a pita with a slice of grilled eggplant, and dress with 2 oz (60 g) of aioli.