Rustic Lentil Burger
Rustic Lentil Burger
4 larger patties, or 6 smaller patties
Ingredients
- green or brown lentils, ½ cup cooked in broth
- evoo, avocado oil, or coconut oil, 2 tbsp
- white or yellow onion, 1 ½ cups chopped
- garlic, 2 cloves minced
- dried thyme, 1 tsp
- dried oregano, 1 tsp
- toasted pecans, ½ cup chopped
- tamari, 2 tbsp
- white miso, 1 tbsp
- breadcrumbs, 1 ½ cups (or make your own GF breadcrumb, ingredients below)
- salt & pepper, to taste
GF Breadcrumb
- oats, 2 cups (blended into flour)
- nutritional yeast, ¼ cup
- garlic powder, 1 tsp
- onion powder, 1 tsp
- dried oregano, ½ tsp
- dried parsley, ½ tsp
- salt & pepper, to taste
Directions
- Prep oven: Preheat oven to 350°f and line a baking sheet with parchment paper.
- Cook aromatics: Heat oil in a large skillet over medium heat. Add onion and sauté until lightly browned, about 8 minutes. Stir in garlic, thyme, and oregano. Cook for 1–2 minutes more. Reduce heat to low.
- Blend pecans & lentils: Place pecans in a food processor and pulse until ground. Add lentils, tamari, miso, and the skillet mixture. Pulse until well combined but still slightly textured.
- Form mixture: Transfer to a large bowl. Mix in breadcrumbs by hand. Season with salt and pepper, adjusting to taste.
- Shape patties: Form into 4 large patties or 6 smaller patties. Place on prepared baking sheet.
- Bake burgers: Bake for 15 minutes, flip, and bake another 15 minutes until firm and lightly crisp.
Serve: Serve hot with toppings of choice and bun of choice, with a side. Burgers keep up to 4 days in the fridge.