Lentil Burgers
Overview
Walnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a smear of whole-grain mustard and roasted sweet potato wedges.
Nutritional Information
| Calories | 374 |
| Carbohydrates | 49g |
| Fat | 15g |
| Saturated Fat | 2g |
| Mono Fat | 4g |
| Protein | 15g |
| Cholesterol | 0mg |
| Dietary Fiber | 12g |
| Potassium | 615mg |
| Sodium | 368mg |
Ingredients
Instructions
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Coarsely chop garlic; sprinkle with salt and mash to a paste with the side of the knife. Coarsely chop walnuts in a food processor. Add bread, marjoram, pepper and the garlic paste; process until coarse crumbs form. Add lentils and Worcestershire; process until the mixture just comes together in a mass. Form into four 3-inch patties (about 1/3 cup each).
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Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook the patties until browned on the bottom, 2 to 4 minutes. Carefully turn over; reduce heat to medium-low. Drizzle the remaining 1 teaspoon oil around the burgers and cook until browned on the other side and heated through, 4 to 6 minutes more. Serve on buns with lettuce, tomato (or red pepper) and onion.
