Ingredients

• 2 ½ cups cooked green lentils

• 1 cup carrots, finely chopped

• 1 cup onion, finely chopped

• 1 cup cilantro chopped

• 3 cloves garlic, minced

• 1/2 cup walnuts

• 1/2 cup sunflower seeds

• 1/2 cup chickpea flour

• 1 ¼ cup vegan breadcrumbs

• 2 flax eggs

• 1 Tablespoons tomato paste 

• 2 Tablespoons vegan Worcestershire 

• 1 Tablespoon Balsamic Vinegar 

• 1 Tablespoon of miso paste 

• 1 Tablespoon Marmite 

• 2 Tablespoons beet powder 

• 1 Tablespoon dried thyme

• 1 Tablespoon dried oregano

• 1 teaspoon Cayenne Pepper 

• 1 teaspoon cumin 

• 1 teaspoon fine sea salt

• 1 teaspoon black pepper 

• 8-10 whole grain buns

• olive oil for cooking

​

Instructions

1. Using a food processor, finely chop the onion, carrots, garlic, cilantro, walnuts, miso, Marmite and sunflower seeds then transfer to a large bowl. I process each ingredient individually to achieve the best texture.

2. Next add half of the cooked lentils to the food processor and pulse until they appear slightly mashed, then transfer them to the bowl along with the remaining lentils. 

3. Once you have all of the vegetables, lentils, nuts and seeds in the bowl, add the breadcrumbs, herbs, spices, salt and pepper.

4. In a small bowl, combine the flax beaten egg with the tomato paste and the Worcestershire. Pour the flax egg mixture into the bowl with vegetables and lentils and stir everything together. Sprinkle in the flour a little at a time as you continue to stir. If the mixture seems too wet, add more flour as needed.

5. Refrigerate the mixture for about 30 minutes also helps dry out some of the moisture.

6. Form eight individual patties with your hands, making sure to keep them somewhat flat with rounded edges. They will hold together better if they aren’t too big or thick. At this point you can refrigerate them until you are ready to cook (for up to 2-3 days) or cook them right away.

7. When you’re ready to cook them, start by warming the olive oil over medium-heat in a skillet for at least five minutes. Once the skillet is thoroughly heated, cook the burgers on each side for about 5-6 minutes.

8. Serve on a toasted bun with desired toppings.

​

​

Note: If you want gluten free, add ½ cup quick cook rolled oats. If nut free, add extra sun flower seeds or pumpkin seeds. Burgers can be made into patties and keep in the refrigerator for up to 3 days before cooking. Patties can also be frozen.