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Course: Main Course


Lentil Walnut Burgs shared by

Source: www.wholefoodsmarket.com

Serves originally 1 servings

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 small carrot finely chopped
  • 1/4 cup chopped celery
  • 1/4 cup finely chopped walnuts
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne (optional)
  • 2 cups quinoa cooked
  • 1 1/2 cups lentils cooked
  • 1 egg lightly beaten (or flax egg replacer of 1:3 ratio)
  • 2 tablespoons canola oil divided
  • 1 pkg thin hamburg buns

Directions

Directions

Heat olive oil in a large skillet over medium heat. Add carrots, celery, mushrooms, walnuts, parsley, thyme, salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.

In a food processor, purée 1 cup rice, lentils and egg until smooth. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one.

Heat 1 tablespoon oil in a large skillet over medium high heat. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat process with remaining sunflower oil and patties. Serve hot.

 

 

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