Ingredients
- 1 1/2 cups cooked lentils
- 2 teaspoons apple cider vinegar
- 2 tablespoons olive oil
- 1/2 cup finely chopped celery
- 3/4 cup finely chopped red onion
- 1 tablespoon minced garlic
- 2 cups finely chopped mushrooms, such as cremini
- 2 tablespoons dry sherry
- 1/3 cup finely chopped walnuts (lightly toasted)
- 1/3 cup finely chopped almonds (lightly toasted)
- 1 tablespoon Dijon or stone-ground mustard
- 2/3 cup bread crumbs
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Nutty Lentil Burgers
Lisa Ruoff | Delicious Living- Prep Time: 79 mins
- Cook Time: 6 mins
- Total Time: 85 mins
- Serves: 6 people
- Calories per serving: 274
These flavorful, hearty burgers may be a bit crumbly; if you prefer, add a binder such as an egg or soaked ground flaxseed. They’re terrific on focaccia with tomato and red onion. To make 1½ cups cooked lentils, combine ¾ cup dried lentils with 1½ cups water; bring to a boil, reduce heat, and simmer 20–30 minutes. Use your food processor or blender to finely chop nuts, but don’t overprocess or you’ll end up with nut butter.
(Prep time includes 1 hour chill time.)
Vegan
Directions
- Combine cooked lentils and vinegar; mash. Set aside.
- In a large sauté pan, add olive oil and sauté celery, onion, and garlic until celery and onion are slightly opaque. Add mushrooms, sherry, and nuts; sauté for a few more minutes, just enough to soften mushrooms. Add all remaining ingredients. Combine with lentil mixture, mixing well. Refrigerate for about 1 hour.
- Form chilled mixture into six patties. Heat a little oil in a frying pan; add patties and cook until warmed through, flipping once, 2–3 minutes per side.
PER SERVING: 274 cal, 12g fat (6g mono, 5g poly, 1g sat), 0mg chol, 11g protein, 30g carb, 10g fiber, 546mg sodium
