The Ultimate Vegan Burger





2 1/4 cups water

1 cup dried green lentils

1 tsp parsley

3 minced garlic cloves, separated

1 1/4 cup chopped onion, separated

3/4 cup walnuts, chopped

2 cups bread crumbs

1/2 cup ground flax seeds

1 tbsp olive oil

3 cups mushrooms, finely chopped

1 1/2 cups kale, finely chopped

2 tbsp Dijon mustard

3 tbsp balsamic vinegar


1. In a medium-size pot, bring water to a boil, then add the lentils, parsley, 1 minced garlic clove, and 1/4 c up chopped onions. Simmer for 35 to 40 minutes.
Combine walnuts, bread crumbs, and flax seeds in a small bowl and set aside.
In a separate pan greased with olive oil, sauté the remaining onion, garlic cloves, mushrooms, and kale for 8 to 10 minutes. Set aside to cool slightly.
Remove lentils from heat, add Dijon mustard and balsamic vinegar, and mash ingredients together.
In a large bowl, combine lentils, sautéed vegetables, and bread-crumb mixture. Cool in a refrigerator.
Using your hands, form patties and pan fry or grill until lightly browned and crispy on both sides, about 4-5 minutes on each side. Serve on a warn, toasted bun or just eat them plain.
Makes 12 four-inch burgers.






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Filed under Vegetables and Vegetarian Dishes

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