Manufacturer of Natural Products That Empower People to Lead Healthier Lives
Nutrition for Optimal Wellness
Lentil Walnut Burgers

Adapted from Whole Foods Market

Walnuts add a little crunch and brown rice takes the place of bread crumbs, making these savory vegetarian burgers a great gluten-free meal. Serve with a green salad or cooked greens

Cook’s Review: “This recipe was easy to make and very tasty.”   ~ Elena H.

Serves 6

2 teaspoons Ellyndale Organics™ Extra Virgin Olive Oil*
1 small carrot, finely chopped
1/4 cup chopped celery
1/2 cup chopped button mushrooms
1/4 cup NOW Walnuts*, finely chopped
1 tablespoon finely chopped parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
2 cups cooked brown rice, divided
1 1/2 cup cooked lentils, or 1 (15-ounce) can lentils, rinsed and drained
1 egg, lightly beaten
2 tablespoons high heat Ellyndale™ Sunflower Oil or expeller-pressed canola oil, divided Ellyndale™ Organic Canola Oil

*NOW items available at your local health food store

  1. Heat olive oil in a large skillet over medium heat.
  2. Add carrots, celery, mushrooms, walnuts, parsley, thyme, salt, pepper and cayenne and cook, stirring frequently, until softened, about 5 minutes; transfer to a large bowl.
  3. In a food processor, purée 1 cup rice, lentils and egg until smooth.
  4. Transfer to bowl with vegetables, add remaining 1 cup rice and stir to combine.
  5. Form lentil mixture into 10 to 12 patties, using about 1/4 cup of the mixture to make each one.
  6. Heat 1 tablespoon oil in a large skillet over medium high heat.
  7. Arrange half of the patties in skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total.
  8. Transfer to a paper towel-lined plate and repeat process with remaining sunflower oil and patties.
  9. Serve hot

Calories:: 240
Calories from Fat: 100
Total Fat: 11 g
Saturated Fat: 1.5 g
Cholesterol: 35 mg
Sodium: 220 mg
Total Carbohydrate: 27 g
Dietary Fiber 6 g
Sugars: 2 g
Protein: 9 g