Classic Lentil Burgers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup carrots1 cup Yellow Onion2 clove Garlic1/2 cup Sunflower Seeds1/2 cup Walnuts2.5 cup Lentils, cooked2 tbsp Fresh Oregano1 tbsp Fresh Thyme1 tsp Paprika1 cup Bread Crumbs2 tbsp Golden Flax Seed Meal2 Large Eggs2 tbsp Tomato Paste 2 tbsp Worcestershire Sauce 1/4 cup Flour
Instructions
1. Using a food processor, finely chop the onion, carrots, garlic, walnuts and sunflower seeds then transfer to a large bowl. I prefer to process each ingredient individually to achieve the best texture.
2. Next add the cooked lentils to the food processor and pulse until they appear slightly pureed, then transfer them to the bowl as well. *Be careful not to over process the lentils. You don’t want them to turn to mush--there should still be some shape to at least half of them.
3. Once you have all of the vegetables, lentils, nuts and seeds in the bowl, add the breadcrumbs, herbs/paprika/salt&pepper, and the flax meal then stir everything together.
4. In a small bowl, combine the beaten eggs with the tomato paste and the Worcestershire. Pour the egg mixture into the bowl with vegetables and lentils and stir together. Sprinkle in the flour a little at a time as you continue to stir. If the mixture seems too wet, add more flour as needed.
5. Form individual patties with your hands, making sure to keep them somewhat flat with rounded edges. They will hold together better if they aren’t too thick or too big.
6. At this point you can refrigerate them until you are ready to cook (for up to 2-3 days) or cook them right away.
7. When you’re ready to cook them, start by warming the olive oil over medium-heat in a skillet for at least five minutes. Once the skillet is thoroughly heated, cook the burgers on each side for about 5-6 minutes. Push the edges of the burger to the side of the pan to make sure they are cooked on the sides as well.
Serving Size: 12 burgers
1. Using a food processor, finely chop the onion, carrots, garlic, walnuts and sunflower seeds then transfer to a large bowl. I prefer to process each ingredient individually to achieve the best texture.
2. Next add the cooked lentils to the food processor and pulse until they appear slightly pureed, then transfer them to the bowl as well. *Be careful not to over process the lentils. You don’t want them to turn to mush--there should still be some shape to at least half of them.
3. Once you have all of the vegetables, lentils, nuts and seeds in the bowl, add the breadcrumbs, herbs/paprika/salt&pepper, and the flax meal then stir everything together.
4. In a small bowl, combine the beaten eggs with the tomato paste and the Worcestershire. Pour the egg mixture into the bowl with vegetables and lentils and stir together. Sprinkle in the flour a little at a time as you continue to stir. If the mixture seems too wet, add more flour as needed.
5. Form individual patties with your hands, making sure to keep them somewhat flat with rounded edges. They will hold together better if they aren’t too thick or too big.
6. At this point you can refrigerate them until you are ready to cook (for up to 2-3 days) or cook them right away.
7. When you’re ready to cook them, start by warming the olive oil over medium-heat in a skillet for at least five minutes. Once the skillet is thoroughly heated, cook the burgers on each side for about 5-6 minutes. Push the edges of the burger to the side of the pan to make sure they are cooked on the sides as well.
Serving Size: 12 burgers
Nutritional Info Amount Per Serving
- Calories: 190.5
- Total Fat: 8.0 g
- Cholesterol: 31.0 mg
- Sodium: 139.3 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 5.9 g
- Protein: 8.8 g
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