Here is the recipe that so many of you have inquired about. It took a lot of time, but the extra patties freeze well to pull out for a quick meal later. Super for vegans!
Serves 12
1 cup dried green lentils 1/2 cup flax seed, ground
2 1/4 cup water 3 cups finely chopped mushrooms
1 Tbl parsley 1 1/2 cups stemmed and chopped kale
1/4 tsp black pepper 2 Tbl coconut oil or olive oil
3 garlic gloves, minced 2 Tbl balsamic vinegar
1 1/4 cup chopped onion 2 Tbl dijon mustard
3/4 cup finely chopped walnuts 2 Tbl nutritional yeast
2 cups bread crumbs 1/2 tsp paprika
salt and pepper to taste
In small pot bring lentils, water, parsley, 1 clove of garlic, and 1/4 onion to boil in 2 1/4 cup water. Reduce heat and simmer for 35-40 minutes, until the water is absorbed and the lentils are soft.
While the lentils are cooking, combine the walnuts, bread crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well.
Saute the remaining onion, mushroom, garlic, and greens in oil for 8-10 minutes, then set aside to cool. Remove the lentils from the lentils from the heat, add the vinegar and mustard, and mash with a potato masher to a thick paste.
In a large mixing bowl combine the lentils, veggies, and bread crumbs and mix well. Cool in the refrigerator for 30 minutes. Using your hands shape into burger patties and place on waxed paper. You can then fry, broil, or grill for about 5 minutes per side until lightly browned. Serve like a regular hamburger with whatever fixings you like.
I got this recipe from Eat and Run by Scott Jurek.
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