2-1/4 cups cooked Lentils
3 garlic cloves minced
1-1/4 cups finely chopped shallots
¾ cup finely chopped walnuts
2 cups Old Fashioned Oatmeal (pulsed finely in food processor)
½ cup ground flax seed meal
3 cups finely chopped mushrooms
1-1/2 cups fresh coarsely chopped spinach (not baby spinach) you can also use Kale (just remove the stems from spinach or Kale)
2 tablespoons olive oil
3 tablespoons balsamic vinegar
2 tablespoons stone ground mustard
2 tablespoons nutritional yeast
1 teaspoon kosher salt
½ teaspoon fresh cracked pepper
½ teaspoon smoked paprika
Use a food chopper to finely chop the food that requires a fine chop. This is a huge time saver.
Combine the walnuts, oatmeal, flax seed meal, nutritional yeast, salt, pepper, and paprika in a large bowl and mix well.
In a large pan sauté the shallots, garlic, mushrooms and spinach in olive oil for about 10 minutes, set aside. In another bowl, add the lentils, balsamic vinegar and mustard: mash with a potato masher or wooden spoon until a thick paste forms.
Add the sautéed vegetables, oatmeal mixture to the lentils and mix well. Cool in the refrigerator for 30 minutes or more.
With hands, form burger patties to the desired size and place on wax paper. Lightly fry in the large sauté pan the vegetables were cooked in. The burgers can be broiled or grilled. Cook the burgers until lightly crisp, approximately 5 minutes on each side.
Serve with your favorite toppings like lightly seasoned olive oil and vinegar arugula, Bibb lettuce, or spinach along with tomato and avocado.
Uncooked patties can be frozen between wax paper in plastic bags wrapped. This recipe makes about 10 nice size burgers.