Nutty Lentil Burgers

Nutty Lentil Burgers

  1. 3 tablespoons olive oil
  2. ½ medium onion, finely diced
  3. 1 cup (250ml) cooked brown lentils, drained well (canned is fine)
  4. ¼ cup (80ml) finely chopped walnuts
  5. ½ cup (125ml) cooked brown rice
  6. 2 tablespoons almond or natural peanut butter
  7. ½ cup (125ml) dry bread crumbs
  8. 1 tablespoon minced fresh parsley leaves
  9. 1/2 teaspoon salt
  10. 1/8 teaspoon freshly ground black pepper
To serve
  1. 4 wholegrain rolls, sliced and toasted
  2. mayonnaise, or try vegannaise
  3. Sprouts or any fresh greens
  4. shredded beets – use a spiralizer!
  1. Heat 1 tablespoon of the oil in a large fry pan over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Transfer to food processor.
  2. Add the lentils, walnuts, rice, almond or peanut butter, bread crumbs, parsley, salt, and pepper to the onion and process to blend well. Turn the mixture out into a bowl, and shape into 6 patties. Refrigerate for at least 30 minutes.
  3. Heat the remaining 2 tablespoons of oil in a large fry pan over medium heat. Add the burgers and cook, turning once, until well browned on both sides, about 5 minutes per side. Place on bottom half of toasted burger rolls, top with whatever you want and other half of bun.
  1. Makes 4 burgers