Once crumbled, these work as a terrific imitation for ground beef crumbles, and are amazing in spaghetti bolognese and sloppy joes. This food is a complete protein as it contains both legumes and nuts, providing all the essential amino acids the body requires.
Lentil Walnut Burgers
Recipe By Ronit Peskin
- Cooking and Prep: 45 m
- Serves: 8
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Contains:
Ingredients (9)
Main ingredients
Start Cooking
Prepare the Burgers
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Preheat oven to 350 degrees Fahrenheit. Grease a baking sheet.
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Mash lentils or blend in a food processor. (If you’re trying to fool people into thinking this is meat, the lentil pieces left after mashing will be a dead giveaway, so use the food processor method.)
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Heat oil/butter/shmaltz in a sauté pan over medium heat. Add the onions and cook until golden. Combine with lentils.
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Add ground walnuts, eggs, garlic powder, salt, and mustard. Mix well.
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Add matzah meal, flour, or breadcrumbs to bind the mixture so that you are able to shape into burgers that don’t fall apart. Adjust amounts as needed.
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Using your hands, shape the mixture into burgers. Line on prepared baking sheet.
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Bake for ten to twenty minutes, depending on size of burgers, until patties are solid on top.
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Serve warm on buns with the usual hamburger toppings, such as ketchup, mustard, mayonnaise, lettuce, raw onion slices, or tomatoes.
