This plant-based weeknight dinner is delicious and easy.
1 cup green lentils, thoroughly rinsed
4 cups water
1/4 cup pecans*
1/4 cup pumpkin seeds*
1/3 cup rolled oats
1/2 cup fresh herbs*
1 clove garlic
1/2 medium onion
1/4 tsp black pepper
1/2 tsp salt
1/2 TBS Dijon mustard
1 tsp Worcestershire sauce
*Can substitute walnuts or sunflower seeds
*We used dill and parsley, but basil, oregano, or cilantro would be great too
In a small pot, bring lentils and water to a boil, then cover and reduce heat to low. Simmer for 15-17 minutes, until lentils cooked but firm and not mushy. Once cooked, strain off excess water, and spread lentils on a plate to cool.
Place nuts, seeds, and oats into the bowl of a food processor and pulse into a coarse meal. Pour into a large bowl.
Next, add herbs, garlic, and onion to the bowl of the food processor, and pulse until everything is finely chopped, but before it forms a paste. Add to nut mixture.
Add half of the cooked lentils to the food processor and pulse until they are mostly mashed (a few whole lentils is fine).
Add all of the lentils to the large bowl. Sprinkle with salt and pepper.
In a small bowl, whisk together egg, mustard,, and Worcestershire sauce. Pour over other ingredients and mix with a fork until evenly combined. Cover bowl tightly and refrigerate for at least one hour.
Preheat a large nonstick or cast iron skillet over medium heat, meanwhile shape the patties by scooping half a cup of the mixture at a time, and pressing it gently between your hands until it is 3/4" thick.
Add a tablespoon of oil to the pan and fry patties, four to five minutes per side, flipping carefully. Keep patties warm by placing on a baking sheet in a 250F oven. Serve on a bun with toppings of choice.