Lentil Walnut Burgers
(from kylerhea’s recipe box)
Walnuts add a little crunch and brown rice takes the place of bread crumbs making these savory vegetarian burgers a great gluten-free meal. Serve with a green salad or cooked greens.
Source: Whole Foods
Serves 6 peopleCategories: May2010, burgers, gluten free, summer, try*this, vegetarian
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 small carrot, finely chopped
- 1/4 cup chopped celery
- 1/2 cup chopped button mushrooms
- 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 cooked brown rice, divided ( Learn to Cook: Brown Rice)
- 1 1/2 cups cooked lentils, or 1 (15-ounce) can lentils, rinsed and drained
- 1 egg, lightly beaten
- 2 tablespoons high heat sunflower oil or expeller-pressed canola oil, divided
Directions
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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.
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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.
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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.