Lentil Nut Burgers with Cilantro Vinaigrette
August 8, 2017
Not all veggie burgers are created equal! This tasty vegan version has plenty of lean protein, fiber, and flavor to keep everyone at your BBQ full and happy.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 Servings
Ingredients
2 tbsp plus 6 teaspoons olive oil
1 container Baby Bella mushrooms, chopped
1 small onion, finely chopped (about 1/4 cup)
1/2 cup raw walnuts, finely chopped
1 cup dry organic black lentils (sprouted if available)
1/4 tsp freshly ground black pepper
Optional toppings: sliced cucumbers, tomatoes, and/or fennel
Directions
1Rinse 1 cup of lentils under cold water and drain. Place lentils in a pot with 3 cups of cold water. Bring to a boil. Then reduce heat and simmer for 20 to 30 minutes until soft (but not mushy). Drain and set aside.
2Combine cilantro, lime juice, lime zest, and 1/4 teaspoon of the salt, and white balsamic vinegar in a small bowl. Whisk in 2 tablespoons of the oil in a slow, steady stream. Set aside.
3Heat 2 teaspoons of the remaining oil in a medium nonstick skillet over medium heat. Add the mushrooms, onion, garlic, and cumin and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the walnuts and cook until the nuts are lightly toasted, 2 to 3 minutes. Transfer to a bowl.
4Combine the ½ cup of cooked lentils and rice in the bowl of a food processor and pulse a few times to break down into a light paste. Add mixture to the bowl of mushrooms and blend. Stir in the parsley, remaining 1/4 teaspoon salt, and the pepper. Form into four 1/2-inch-thick patties.
5Heat the remaining 4 teaspoons of oil in a large nonstick skillet over medium heat. Add the patties and cook, turning once, until browned and heated through, 9 to 10 minutes. Transfer to serving plates and top with any of the optional toppings and the cilantro vinaigrette.
Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014
Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.
