Makes 6-7 hearty lentil burgers.
Ingredients:
- 540ml or 1 3/4 cup brown lentils (canned or cook your own)
- 3/4 cups brazil nuts (or walnuts or almonds) toasted
- 1/4 medium red onion
- 3 cloves garlic
- 1 tsp dried ginger, OR 2 Tbsp fresh ginger
- 2 tsp cumin & 2 tsp turmeric
- 1/2 cups chickpea flour (gluten free version) or whole wheat flour
- 2 Tbsp lemon juice
- 1/2 cup finely chopped fresh cilantro
- 1/4 tsp salt
- 1 Tbsp cooking oil
Directions:
- Place the brazil nuts in a large shallow pan. Toast in a 375 degree oven until brown and fragrant. Let cool before using.
- Roughly chop onions, garlic, and ginger.
- Add everything to a food processor except the cilantro and flour. Pulse until incorporated. Add 1/2 the flour and pulse until incorporated.
- Add finely chopped cilantro and pulse food processor until incorporated and smooth.
- Remove from food processor and shape the lentil mixture into patties. Drench and coat each patty in extra chickpea flour or whole wheat flour.
- In a sauté pan that has been heated to medium heat, add the rest of the cooking oil as needed (approximately 1/2 tsp at a time) and cook each burger 6-8 minutes on each side until nice and crispy brown.
OR
- Alternatively, place burgers on a cookie tray covered in parchment paper or tin foil. Lightly coat each burger with a little oil using a brush. Place in a 375 degree oven for approximately 10-15 minutes or until golden brown. Flip and place back in oven for another 5 minutes or until golden brown.
- Serve on a whole wheat bun with your desired toppings (tomato chutney, and spinach go great) and a veggie side like the lemony ginger, apple and beet coleslaw featured.
