I picked out some of my favourite flavours for these walnut and lentil burgers, and I think they work perfectly together. I even mix up the ingredients the same way my dad and I used to, by digging my hands in and making sure everything is all combined nicely, even if it means getting lentils up to my elbows and all over the kitchen too.
The walnuts add a beautiful nutty flavour and are a good choice for vegetarians because of their high Omega-3 fatty acid levels. Unfortunately, our bodies do not produce omega-3 fatty acids and so the only way to get them is through our diet. It is found mainly in fish, so if you aren’t eating any seafood, you need to be aware of where you are getting it, and this is where walnuts come in. I hope you enjoy these walnut and lentil burgers just as much as I do.
- ½ cup of uncooked lentils
- ½ cup of uncooked brown rice
- 2 eggs
- ½ onion, chopped finely
- 1 clove of garlic, minced
- 1 handful of walnuts, roughly chopped
- Coconut oil for cooking
- Cook lentils using 1 cup of water until tender for about 20 minutes and do the same with the rice for about 20 minutes. I use a mix of brown and wild rice.
- Ensure you do not cook the lentils too long as they will lose their shape and become mush.
- Once both have cooled, mix together in a big bowl.
- Add the 2 eggs, onion, garlic, and walnuts.
- Dig your hands in and mix until well combined. If it still seems too wet to form into patties, add a bit more bread crumbs until the mixture is suitable.
- Form into about 6 palm-sized patties or your desired size.
- Heat about 2 or 3 teaspoons of coconut oil in a large frying pan and cook patties in the oil until golden brown and crispy on each side.