These Greek Lentil Walnut Burgers are made with lentils, brown rice, and walnuts, and boast loads of flavour and texture. Top them with mint lime avocado dressing for a fantastic vegan summer supper.
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 medium garlic cloves, minced
- 1 red bell pepper, diced
- 2 tsp dried oregano
- 1 tsp cumin
- 2 1/2 cups cooked green lentils (from 1 cup dry lentils)
- 2 cups cooked brown rice (from 1/2 cup dry brown rice)
- 1 cup raw walnut halves, chopped
- 2 tbsp chickpea miso
- 2 tbsp ground flax
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp lemon juice
- Couple pinches of fine sea salt
- Freshly ground black pepper
- 1/2 tsp chili flakes
- 3 tbsp chopped fresh mint
- Sweet Potato Tortillas
- Mint Lime Hemp Avocado Dressing
- Sliced tomato
- Warm the oil in a large skillet over medium heat. Add the onion, garlic, red pepper, and a pinch of salt. Cook until softened and lightly browned. Add the oregano, cumin, another pinch of salt, and freshly ground black pepper, to taste. Remove from the heat.
- Add the lentils, rice, walnuts, miso, flax, Worcestershire sauce, and lemon juice to a food processor and pulse a few times. Don’t over-process, since you want the burgers to have some texture. Transfer the mixture to a bowl and add the onion/garlic mixture and mint. Stir to combine and adjust seasonings to taste. Refrigerate for 30 minutes so that the mixture can firm up a bit.
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Form the mixture into 6-8 patties, depending on the size you prefer. Bake for 40 minutes, and let the burgers sit for 10 minutes before serving.
To cook the lentils, rinse and drain the lentils through a fine mesh sieve and put them in a pot. Cover with a couple inches of water and bring to a boil, then turn down heat to medium-high and cook until tender, 20-25 minutes.
To cook the brown rice, rinse and drain the rice through a fine mesh sieve and put it in a pot with a scant 1 cup (250 ml) of water plus a pinch of salt. Bring to a boil, then turn down heat to low, cover, and cook for 45 minutes.
For a firmer burger, add 1 cup of breadcrumbs.
If you can’t find chickpea miso, use white miso or tamari.
- Category: Supper
- Cuisine: Greek
Keywords: vegan lentil burgers, vegan lentil walnut burgers, greek lentil burgers