1 cup - dried green lentils (2 1/4 cups cooked)
2 1/4 cups - water
1 tsp - dried parsley
1/4 tsp - black pepper
3 - garlic cloves, minced
1 1/4 cups - finely chopped onion
3/4 cup - finely chopped walnuts
2 cups - fine breadcrumbs
1/2 cup - ground flax seed (flax seed meal)
3 cups - finely chopped mushrooms
1 1/2 cups - de stemmed, kale, spinach, or winter greens, finely chopped
1 tbsp - coconut oil or olive oil
3 tbsp - balsamic vinegar
2 tbsp - dijon mustard
2 tbsp - nutritional yeast
1 tsp - sea salt
1/2 tsp - black pepper
1/2 tsp - paprika
- In a small pot, bring the lentils, water, parsley, 1 garlic clove, and 1/3 cup of the onion to a boil. Reduce heat and simmer, partially covered, for 35 to 40 minutes, until the water is absorbed and the lentils are soft. While the lentils are cooking, combine the walnuts, break crumbs, and flax seed in a bowl. Add the nutritional yeast, salt, pepper, and paprika and mix well. Saute the remaining onion, remaining garlic, the mushrooms, and greens in the oil for 8 to 10 minutes, then set aside. Remove the lentils from the heat, add the vinegar and mustard, and mash with a potato masher or wooden spoon to a thick paste. In a large mixing bowl, combine the lentils, sauteed veggies, and bread crumb mixtures, and mix well. Cool in the refrigerator for 15 to 30 minutes or more. Using your hands, form burger patties to your desired size and place on waxed paper. Lightly fry in a seasoned skillet, broil, or grill until lightly browned and crisp, 3 to 5 minutes on each side. Extra uncooked patties can be frozen on wax paper in plastic bags or wrapped individually in aluminum foil, making for a quick dinner or wholesome burger for the next barbecue