Anti Inflammatory Lentil Walnut Burgers
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the patties
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ¾ cup walnuts
- ½ cup oat flour
- ½ cup finely diced yellow onion
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp soy sauce or tamari
- 1 tbsp olive oil, plus more for cooking
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 4 burger buns
Chef's tipWhole-grain buns are denser, so the texture will be heartier. - lettuce leaves, for serving (optional)
- sliced tomato, for serving (optional)
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 10–15 minutes until the mixture thickens to a gel.
- 2
Combine the rinsed lentils and 2 1/2 cups water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 20–22 minutes until the lentils are fully tender and most of the water has been absorbed. Drain any remaining liquid and spread the lentils on a baking sheet to cool for 5 minutes — they should look dry and matte, not wet.
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