Ok. This Lentil Walnut Burger recipe from Whole Foods is a bit of a stretch to be garden-related. But it’s a good recipe. So if you grow carrots or celery or parsley or thyme or cayenne, it qualifies.
Walnuts add 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 or just forget the gluten-free stuff and get a big bun.
2 teaspoons extra virgin olive oil
1 small carrot, finely chopped
1/4 cup chopped celery
1/2 cup chopped mushrooms (any kind)
1/4 cup finely chopped walnuts
1 tablespoon finely chopped parsley
1 teaspoon chopped fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne
2 cups cooked brown rice
1 1/2 cup cooked lentils, or 1 (15 ounce) can lentils, rinsed and drained
1 egg, lightly beaten
2 tablespoons high heat sunflower oil or canola oil, divided
Heat olive oil in a large skillet over medium heat. Add carrots, celery, mushrooms, walnuts, parsley, thyme, salt, pepper, and cayenne. Stir frequently until softened, about 5 minutes; transfer to a large bowl.
In a food processor, puree 1 cup rice, lentils and egg until smooth. Transfer to bowl with the vegetables, add the remaining 1 cup rice and stir to combine. Chill bowl in refrigerator for 30 minutes. Form lentil mixture into patties. For small patties about the size of falafel balls, use about 1/4 cup per patty. Use 1/2 cup for hamburger patties. Either freeze for later or cook as described below.
For frozen patties, Heat 1 tablespoon oil in a large skillet over medium low heat. Arrange half of the patties in the skillet and cook, flipping once, until golden and crisp, 10 to 12 minutes total. Transfer to a paper towel-lined plate and repeat process with the remaining oil and patties. Serve hot.
For unfrozen patties, Heat 1 tablespoon oil in a large skillet over medium high heat. Arrange half of the patties in the skillet and cook, flipping once, until golden and crisp, 8 to 10 minutes total. Transfer to a paper towel-lined plate and repeat process with the remaining oil and patties. Serve hot.
Per Serving: 240 calories 9100 from fat), 11 g total fat, 1.5 g saturated fat, 35 mg cholesterol