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.
Makes 4 servings
- 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
- 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.
- Heat oil in a medium-sized skillet. Add onions and sauté over medium heat for about 5 minutes.
- Add all the remaining ingredients except flaxseeds and sauté 5-7 minutes or until all the vegetables are tender.
- Add the sauté and flaxseeds to the lentils and mix well. Chill for about 1 hour.
- 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.
- Serve with your favorite toppings over salad greens or between bread.
Jesse Haas is a licensed nutritionist and co-founder of Wellness Minneapolis. Her work in nutrition and wellness starts at the intersection of evidence-based nutrition and heart-centered care. She offers individualized and group nutrition services with the mission to empower each client with the knowledge, skills and motivation to take their wellness by the reins.