Description
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.
Ingredients
- 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
For Serving
- Sweet Potato Tortillas
- Mint Lime Hemp Avocado Dressing
- Lettuce
- Sliced tomato
Instructions
- 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.
Notes
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.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Supper
- Cuisine: Greek
Keywords: vegan lentil burgers, vegan lentil walnut burgers, greek lentil burgers