Rye Free Lentil Walnut Burgers

Total time55 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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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
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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