Lentil Walnut Burger

 yum yum served on a poppyseed bun with onion, local greenhouse tomato and homegrown sprouts

 Onion, garlic and carrot prior to adding all the dry ingredients

 Mixing up the dry ingredients, everything is in the pan besides the lentils

 Lentil Walnut Burgers
1 c red lentils
1 3/4 c water
1 small onion, diced
8 cloves garlic, minced
1 carrot, shredded
3/4 c walnuts, chopped
1.5 t coriander
2 t cumin
1 t tumeric
2 t mustard powder
1.5 t oregano
salt and pepper
2 T ground flax
water/milk product if needed
1/2 c almond flour/meal
1/2 c bread crumb

This recipe makes about 4 or 5 med- large burgers

Wash the lentils thoroughly. Bring water to a boil, then add the lentils. Cook until all the water disappears.. about 20-25 min.

Meanwhile, heat a small amount of olive oil in a pan. Add the onion, cook until soft, then add the garlic and carrot.. cook an additional minute then add all the ingredients except the lentils. Turn off the heat, this mixture should be quite dry. Once the lentils are cooked, combine them with the spice mixture. If it is too wet, add a bit of flour, a little at a time until you reach the consistency you desire. Don't add too much... because then they'll taste like flour. If your burgers are too dry and they wont form.. add water/broth/milk until you can form patties.
Once you form a patty, you and heat a little oil in a pan and brown each side, or you could bake it in the over. I usually crisp mine in a pan with a little sesame oil.

I like to keep this mixture in a tupperware container and shape the patties to order. Or you could pre-form the patties and freeze them.

You won't need condiments with this burger (except maybe some creamy mayo) bc it is so flavorful on its own! The burgers don't last long.. I usually eat mine with fresh sprouts, tomato and onion. Enjoy!