Lentil Walnut Burgers

Vegetarian burgers are on the menu…

Walnuts add a little crunch and brown rice takes the place of bread crumbs making these burgers a great gluten-free meal. Try eating with a green salad or cooked greens.

Ingredients

2 teaspoons extra virgin olive oil
1 small carrot, finely chopped
1/4 cup chopped celery
1/2 cup chopped button mushrooms
1/4 cup finely chopped walnuts
1 tablespoon finely chopped parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne (optional)
2 cups cooked brown rice, divided
1 1/2 cups cooked lentils, or 1 (15-ounce) can lentils, rinsed and drained
2 tablespoons flaxseeds + ¼ cup water
2 tablespoons coconut oil

Method

Heat olive oil in a large skillet over medium heat. Add carrots, celery, mushrooms, walnuts, parsley, thyme, salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.

In a food processor, purée 1 cup rice, lentils and flaxseed/water mixture until smooth. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one.

Heat 1 tablespoon oil in a large skillet over medium high heat. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat process with remaining coconut oil and patties. Serve hot.