Empty My Fridge
Lentil Walnut Burgers Vegan Veggie Burger
Ingredients
- Red onion · chopped½ cups
- Garlic1 clove + ½ tsp
- Ginger¼ inches
- Walnut⅓ cups
- Cilantro¼ cups
- Salt¾ tsp
- Cumin · ground¾ tsp
- Cayenne pepper½ tsp
- Garam masala½ tsp
- Basil3–4
- Rice · cooked¾ cups
- Lentil · cooked1 ½ cups
- Bbq sauce2 tsp
- Oil1 tsp
- Egg1
- Breadcrumb3–4 tbsp
Instructions
- Put the onion, garlic, ginger, walnuts and cilantro in a food processor and process until finely chopped. (Alternatively, cook the onion and garlic in 1/2 tsp oil until golden, then add them to the processor.)
- Add the spices, salt, basil, rice and half of the cooked lentils to the processor and pulse a few times until well combined.
- Transfer to a bowl with the remaining lentils. Add the ketchup or BBQ sauce, oil and flax egg and mix until evenly combined. Mash a little if needed.
- Taste and adjust salt, spice and herbs as needed. Mix in the breadcrumbs or flour, then chill the mixture for 10 minutes.
- If the chilled mixture is too wet, mix in more flour or breadcrumbs. If it is too crumbly to form patties, add another flax egg.
- Shape into 4 large patties, packing them firmly.
- Heat a skillet over medium-high heat, add a drizzle of oil and spread it around. Cook the patties for 4 to 6 minutes per side.
Summarized from Vegan Richa's video. Watch it for the details.
More recipes with
GarlicOnionEggGingerRiceRed onionBreadcrumbWalnut
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