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This is based on a recipe I read in the book Eat and Run. They are more meaty and burger-like than most veggie burgers, which may be a real plus to some! I don’t have any desire for a real burger, so that doesn’t impact my impression, but I thought they were good! And, even better, THREE four-year olds all cleaned their plates tonight. WIN!
- 1 cup dried green lentils, rinsed
- 2 1/2 cups water
- 1 tsp dried parsley
- 1/4 tsp ground black pepper
- 3 garlic cloves, minced, divided
- 1 medium onion, finely chopped (about 1 1/4 cups), divided
- 3/4 cup finely chopped walnuts
- 2 cups bread crumbs
- 1/2 cup ground flax seed
- 2 Tbsp nutritional yeast
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp paprika
- 2 Tbsp olive oil
- 3 cups (8 oz) finely chopped mushrooms
- 1 1/2 cups finely chopped greens (de-stemmed) e.g. kale, Swiss chard, spinach
- 3 Tbsp balsamic vinegar
- 2 Tbsp Dijon mustard
In a small sauce pan, combine lentils, water, parsley, black pepper, 1 garlic clove, and 1/4 cup of onion. Bring to a boil and simmer for about 40 minutes or until the lentils are soft. If more water is needed during cooking, add a little bit. If there is excess water once cooked, drain.
In a large bowl, combine walnuts, bread crumbs and flax seed in a large bowl. Add the nutritional yeast, salt, ground black pepper, and paprika.
In a saute pan, heat oil. Saute remaining onion, remaining garlic, mushrooms and greens. Cook around 10 minutes or until everything is soft.
Once lentils are cooked (and drained, if needed), add the vinegar and mustard to the sauce pan. Mash with a potato masher.
Add the mashed lentils and the sauteed veggies to the large bowl and mix well with the other ingredients. Put in the freezer or refrigerator for 15 – 30 minutes or so, or longer if you make the mixture ahead of time.
Preheat grill. Form the mixture into patties. Grill on medium, about 5 minutes each side. Serve how you wish! (You can also pan fry or broil, if you prefer. I thought grilling worked awesome, however!)