CLASSIC LENTIL BURGERS

The inspiration came to me a few weeks ago while the man and I were out gallivanting around Berkeley. We stopped for lunch at one of our favorite fast food vegan places, Nature’s Express, and I ordered a lentil burger that was so good, it was gone in under 30 seconds flat. No joke- I stuffed that scheisse in my face so fast you might’ve missed it had you blinked.

Don’t worry, I make Brandon close his eyes while this takes place. You know, to keep the romance alive.

Ingredients

• 2 and 1/2 cups cooked green lentils (1 cup dry)
• 1 cup finely chopped carrots (approximately 2-3 large carrots)
• 1 cup finely chopped yellow onion (approximately 1 small onion)
• 2 garlic cloves, minced
• 1/2 cup finely chopped walnuts
• 1/2 cup finely chopped sunflower seeds
• 1/4 cup golden flax meal
• 1/4 cup flour (I used brown rice flour)
• 1 cup whole grain or gluten-free bread crumbs
• 2 whole eggs, beaten
• 2 tablespoons tomato paste
• 2 tablespoons vegan Worcestershire
• 1 tablespoon fresh thyme (or 1T dry)
• 2 tablespoons fresh oregano (or 1T dry)
• 1 teaspoon paprika
• salt & pepper to taste
• suggested toppings: pickles, red onion, tomato, mayo, ketchup, mustard, sriracha

Instructions

• 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.
• 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. See picture in the post as an example.
• 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.
• 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.
• Form eight 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.
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