I've been on the quest for the perfect veggie burger recipe for years. And I've finally found one we absolutely love.
More often than not, veggie burgers are dense hockey pucks, loaded with rice, beans and 20 other ingredients - making them a huge undertaking for what should be a relatively simple dinner.
But fear not with these Mushroom Lentil Walnut Burgers! They call for minimal ingredients and utilize ingredients you likely already have on hand. And, if you have meal prep quinoa + lentils, these are a great way to repurpose leftovers towards the end of the week.
You can serve these on a traditional sprouted bun with avocado and sprouts, but my favorite way to eat a burger is in a collard green wrap. Always looking for a way to add that extra green.
Happy long weekend!
Mushroom Lentil Walnut Veggie Burgers
Makes 4 patties
1 Tbs. flax meal
1 Tbs. olive oil
1 large shallot, minced
2 cloves garlic, minced
4-5 fresh thyme sprigs, leaves only, chopped
8 ounces crimini mushrooms
1/2 cup raw walnuts
3/4 cup cooked French lentils
3/4 cup cooked quinoa
1 Tbs. Dijon mustard
2-3 tsp. coconut aminos
Fine sea salt + pepper (to taste)
Preheat oven to 375 degrees. Line sheet pan with parchment and spray with avocado or olive oil.
Mix flax meal with 3 tablespoons water and let sit for 10 minutes.
Meanwhile, bring a medium skillet to medium heat. Add olive oil and shallot. Sauté until translucent (2-3 minutes), then add garlic and cook another 60 seconds. Add mushrooms, thyme, and a good pinch salt. Cook until mushrooms start to brown and most of their liquid has been released. Set aside.
Add walnuts + mushroom mixture to the bowl of a food processor and pulse 10-15 times until just combined. Add flax mixture, lentils, quinoa, mustard, coconut aminos, and salt + pepper to taste. Pulse again until mixture comes together. It will seem sticky and wet, but should form easily in your hands. If needed, add a sprinkling of flax meal and let sit for 2-3 minutes more to firm up.
Form lentil mixture into four patties and place on parchment paper. Spray tops with oil and bake for 25-30 minutes, until golden brown and relatively firm to the touch.
Baking time will depend on how wet your mixture was to begin with. It may take an additional 5 minutes of baking. Patties will firm up more as they cool.
Burgers will keep in the fridge for 3-4 days. Reheat in toaster oven or skillet. You can also freeze for up to one month.
Collard Green Wraps
1 bunch collard greens
Bring a medium-large pot of water to boil and set a clean dish towel to one side.
One at a time, hold the collard green leaf by the stem and submerge in boiling water until it softens and turns bright green (15-20 seconds). Drain leaf on dishtowel and continue process with remaining leaves.
Using a paring knife, remove the thick stem from each wrap. I usually start halfway up the leaf. You'll notice that the leaves have become pliable and a bit stretchy - perfect for wrapping!
To wrap the burgers (or anything really), shingle two leaves on top of each other so the top of one leaf covers v-shape cut of the other leaf where you removed the stem. Place your toppings on first then the veggie burger. Start by folding the bottom part of the leaves over the burger patty, then fold over each side. Next, tightly pull the top part of the leaves over the package, making a tight bundle. Turn the wrap over and cut in half. Voila!
You can store blanched collard greens in the fridge for 2-3 days.