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Lentil Walnut Burgers

Serves 6
Time 35 min
Walnuts add a little crunch and brown rice takes the place of bread crumbs making these savory vegetarian burgers a great gluten-free meal. Serve with a green salad or cooked greens.
Ingredients
  • 2 teaspoons extra-virgin olive oil
  • 1 carrot finely chopped
  • 1/4 cup chopped celery (from about 1/2 stalk)
  • 1/2 cup chopped button mushrooms (from about 5 mushrooms)
  • 1/4 cup finely chopped walnuts
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne
  • 2 cups cooked brown rice divided (Learn to Cook: Brown Rice)
  • 1 1/2 cup cooked lentils, or 1 (15-ounce) can lentils rinsed and drained
  • 1 egg lightly beaten
  • 2 tablespoons canola oil divided
Method

Heat olive oil in a large skillet over medium heat. Add carrot, celery, mushrooms, walnuts, parsley, thyme, salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.

In a food processor, purée 1 cup rice, lentils and egg until smooth. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one.

Heat 1 tablespoon canola oil in a large skillet over medium high heat. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat process with remaining sunflower oil and patties. Serve hot.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 teaspoons extra-virgin olive oil
  • 1 carrot finely chopped
  • 1/4 cup chopped celery (from about 1/2 stalk)
  • 1/2 cup chopped button mushrooms (from about 5 mushrooms)
  • 1/4 cup finely chopped walnuts
  • 1 tablespoon finely chopped parsley
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon cayenne
  • 2 cups cooked brown rice divided (Learn to Cook: Brown Rice)
  • 1 1/2 cup cooked lentils, or 1 (15-ounce) can lentils rinsed and drained
  • 1 egg lightly beaten
  • 2 tablespoons canola oil divided