I’m not shy about how I feel about vegetarian burgers… most are made with crap ingredients. Eating these types of burgers once in a while is fine, but it’s certainly not something you want to make a habit of.
One of the biggest challenges about a homemade veggie burger is keeping it together. This vegan burger holds together like a dream, I didn’t have a single burger fall apart.
The lentils provide plenty of protein to rival a beef burger while the walnuts and sundried tomatoes offer plenty of flavor. Give these a go and let me know how they turn out for you.
Happy eating,
~Monique
Walnut, Sundried Tomato and Lentil Burger
1 cup walnut pieces
3 cups cooked black lentils
¾ cup oat flour
2 tablespoons ground flax seeds
⅓ cup chopped sundried tomatoes in oil
1 tbls ghee or olive oil
1 cup finely chopped red onion
1 cup diced celery
3 garlic cloves, minced
¼ tsp chili flakes
1 tsp dried oregano
1 tsp dried thyme
½ tsp pink salt
Freshly ground black pepper, to taste
2 tbls tamari or coconut aminos
2 tbls balsamic vinegar
a handful fresh herbs (use a combination of basil, parsley, cilantro, chives, …maybe a bit of oregano, thyme and mint if you have them)chopped
Toppings: avocado, a sauce (like this red pepper cheese sauce) or simple Greek yogurt with a little sriracha or mustard mixed in, and some lettuce.
Saute the onions and celery in warmed ghee/olive oil in a saucepan for a few minutes to soften. Add the garlic, spices, salt and pepper. Saute another minute, remove from heat and let cool.
Pulse in a small food processor the walnuts plus 1 cup of lentils to break down, pour into a large mixing bowl. Add the cooked lentils and mash slightly with a fork. Add in the oat flour, flax seeds, sundried tomatoes, cooled onion mixture, tamari, balsamic vinegar and fresh herbs.
Form the mixture into 7-9 large patties. Cook immediately by frying in a cast iron or similar skillet in a small drizzle of oil or place on a sheet pan and bake for 30-40 minutes until crispy outside.
Top with fun toppings and enjoy!
NOTE:
I stored these in the refrigerator overnight before cooking and feel these would likely freeze well (though I haven’t tried it yet.)