Lentil Walnut Burgers

I incorporate plant proteins into my weekly meal plan to ensure I'm meeting my nutrition needs with a variety of sources, while also making food choices that have a positive impact on the environment. I always have nuts around for snacking, seeds to top salads, and an assortment of beans and lentils to throw in a pot of soup or make into a veggie dip. 

This recipe has become a staple and one that I double whenever I make it. The patties can be frozen on a parchment paper-lined cookie sheet for a quick meal on the fly. These are also great to share with friends and family members who are facing hardship, illness or have welcomed a new babe to their household. ​

Lentil Walnut Burgers
Adapted from The Moosewood Cookbook by Mollie Katzen
Makes 4 servings

Ingredients

• 3/4 cup dry lentils
• 1 1/2 cup water
• 2 Tbsp cider vinegar
• 1 Tbsp olive oil
• 1 cup finely minced onion
• 4-5 cloves garlic, minced
• 1/2 cup very finely minced walnuts
• 1 tsp salt
• 6 cups fresh spinach, finely minced
• 1 tsp dry mustard
• fresh black pepper, to taste
• 1/2 cup ground flaxseeds

Directions

1. Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered for about 30 minutes or until the lentils are soft and the liquid is gone. Transfer to a medium-sized bowl, add vinegar and mash well.
2. Heat oil in a medium-sized skillet. Add onions and sauté over medium heat for about 5 minutes.
3. Add all the remaining ingredients except flaxseeds and sauté 5-7 minutes or until all the vegetables are tender.
4. Add the sauté and flaxseeds to the lentils and mix well. Chill for about 1 hour.
5. Form 4-inch diameter burgers. Fry in a small amount of hot avocado oil on both sides until heated through and crispy on the outside or broil for 5-8 minutes on each side.
6. Serve with your favorite toppings over salad greens or between bread with your favorite condiments (I'd recommend avocado, arugula and broccoli sprouts!).