LENTIL WALNUT BURGERS

My friend, Lisa, is trying to eat healthier. She’s been buying pre-packaged veggie burgers and that’s a good start, but most of them are loaded with oil and salt. I told her I’d post a burger recipe she can make at home, throw them in the freezer and pull one out for convenience cooking whenever she wanted.

Why did it take me almost a year to post a veggie burger recipe?? Lisa gave me the kick in the butt I needed, and I hope I’m returning the favor with this recipe. I’ve made so many burger varieties, and I can’t say I have an actual favorite, but this lentil walnut combination with all the warm seasonings is really satisfying.

Prep time: 10-15 minutes

Cook time: 45 minutes

Yields 8-10 1/2″ thick patties

Ingredients

  • 1 cup lentils, picked over and rinsed
  • 1/2 cup brown rice
  • 1 red bell pepper, seeded and chopped
  • 1 onion, chopped
  • One 8 oz. pkg. white mushrooms, sliced
  • 3/4 cup walnuts, toasted
  • 1 piece bread, toasted OR 1/2 cup breadcrumbs
  • 3 cups low salt vegetable broth
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp curry powder
  • 1/4 tsp red pepper flakes
  • 3 cloves garlic or 1 Tbls garlic powder
  • Freshly ground pepper
  • 3 Tbsp ground chia or flax + 1/2 cup water

Instructions

  1. Preheat oven to 350F. In a small bowl make the chia or flax mixture and set aside.
  2. Toast the walnuts by placing them on a baking sheet and cooking at 350F for about 12 minutes until golden brown and you begin to smell the nuttiness.
  3. In a deep casserole dish or pan, stir-fry the onion, garlic, bell pepper and mushrooms for about 4-5 minutes, until softened.
  4. Add the broth, lentils, rice, coriander, cumin, red pepper flakes and curry. Turn heat to high and bring to a boil for one minute.
  5. Decrease heat to low and simmer and cover pot for 1 hour, or until the rice and lentils are tender, but not mushy.
  6. If there is much liquid left after 1/2 hour, remove the lid and let it continue to cook for the last 1/2 hour.
  7. Cool for 10 minutes, then transfer the lentil and rice mix to a food processor.
  8. Pulse the mix several times, add the chia gel and half the bread crumbs. Pulse again just to blend. Do not over mix; you want to maintain some texture.
  9. Transfer the mix back to a large bowl and combine with the rest of the bread crumbs. Shape the mixture into 1/2″ thick patties and place on non-stick baking pan.
  10. Turn oven to 375F and bake patties for 10 minutes, then carefully turn them over and turn on the broiler.
  11. Option: broil for just about 2 minutes and watch them carefully so they don’t burn. They also have a tendency to dry out under the broiler.