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Lentil Walnut Burgers

11/12/2018

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From the kitchen of Jesse Haas, CNS, LN
Picture
I incorporate plant proteins into my weekly meal plan to ensure I'm meeting my nutrition needs with a variety of sources, while also making food choices that have a positive impact on the environment. I always have nuts around for snacking, seeds to top salads, and an assortment of beans and lentils to throw in a pot of soup or make into a veggie dip. 

This recipe has become a staple and one that I double whenever I make it. The patties can be frozen on a parchment paper-lined cookie sheet for a quick meal on the fly. These are also great to share with friends and family members who are facing hardship, illness or have welcomed a new babe to their household. 
​
Lentil Walnut Burgers
Adapted from The Moosewood Cookbook by Mollie Katzen
Makes 4 servings

Ingredients
  • 3/4 cup dry lentils
  • 1 1/2 cup water
  • 2 Tbsp cider vinegar
  • 1 Tbsp olive oil
  • 1 cup finely minced onion
  • 4-5 cloves garlic, minced
  • 1/2 cup very finely minced walnuts
  • 1 tsp salt
  • 6 cups fresh spinach, finely minced
  • 1 tsp dry mustard
  • fresh black pepper, to taste
  • 1/2 cup ground flaxseeds

Directions
  1. Place lentils and water in a small saucepan and bring to a boil. Lower the heat and simmer, partially covered for about 30 minutes or until the lentils are soft and the liquid is gone. Transfer to a medium-sized bowl, add vinegar and mash well.
  2. Heat oil in a medium-sized skillet. Add onions and sauté over medium heat for about 5 minutes.
  3. Add all the remaining ingredients except flaxseeds and sauté 5-7 minutes or until all the vegetables are tender.
  4. Add the sauté and flaxseeds to the lentils and mix well. Chill for about 1 hour.
  5. Form 4-inch diameter burgers. Fry in a small amount of hot avocado oil on both sides until heated through and crispy on the outside or broil for 5-8 minutes on each side.
  6. Serve with your favorite toppings over salad greens or between bread.

Jesse Haas, a white, cis-female with brown hair and dark glasses. She’s wearing a bright green sweater.
Jesse Haas is a heart-centered, licensed functional nutritionist, health coach and co-founder of Wellness Minneapolis. She takes a holistic and personalized approach to her nutrition counseling, helping put the pieces of her client’s health narrative into actionable, sustainable goals. Using health education, culinary education and mind-body medicine she helps her clients transform their health one meal at a time. Schedule a complimentary phone consultation to learn how to use food as medicine to find balance in your own life. ​
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