Lentil and walnut burgers

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• ¾ cup dried green or brown lentils
• 3 cups water
• ½ small red onion
• 3 garlic cloves
• ½ cup chopped walnuts
• 2 tbsp ground flaxseed
• 2 tbsp tomato purée
• 2 tbsp vegan Worcestershire sauce
• ½ tsp ground cumin
• ½ tsp smoked paprika
• 2 tbsp chopped parsley
• ½ tsp salt
• ¾ cup vegan breadcrumbs
• 2–3 tbsp olive oil
• 4 vegan burger buns
• Lettuce, tomato and red onion to serve
• Mustard or vegan mayonnaise to serve

Step-by-step method

1. Simmer the lentils in the water for 15–18 minutes, until tender but intact. Drain thoroughly and spread on a clean towel to remove moisture.
2. Mash or briefly process the lentils, leaving some texture. Finely chop the onion and garlic.
3. Combine lentils, onion, garlic, walnuts, flaxseed, tomato purée, vegan Worcestershire sauce, spices, parsley, salt and breadcrumbs.
4. Divide into four portions and form firm patties. If moist, leave the mixture for a few minutes so the breadcrumbs can absorb the liquid.
5. Heat the oil in a non-stick pan. Cook the patties for about 4 minutes on one side and 3–4 minutes on the other, turning gently.
6. Warm the buns and assemble with the vegetables and chosen sauce. Serve straight away.