Recipes

Lentil Burgers

This plant-based weeknight dinner is delicious and easy.

Ingredients

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 egg

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

Step 1

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.

Step 2

Place nuts, seeds, and oats into the bowl of a food processor and pulse into a coarse meal. Pour into a large bowl.

Step 3

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.

Step 4

Add half of the cooked lentils to the food processor and pulse until they are mostly mashed (a few whole lentils is fine).

Step 5

Add all of the lentils to the large bowl. Sprinkle with salt and pepper.

Step 6

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.

Step 7

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.

Step 8

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.