Beets, mushrooms, and walnuts impart a deep, toasted flavor to these mouthwatering veggie burgers. Pureeing the ingredients and adding a “flax egg”–an egg substitute made by whipping ground flaxseeds with water–keeps the burgers from falling apart.
Yield: 6 servings
Prep Time: 20 minutes
Total Time: 55 minutes
For the patties:
1 15-ounce can of lentils, rinsed and drained (about 1 1/2 cups)
1 cup cooked brown rice
1/2 cup chopped parsley
1/2 cup toasted walnuts (see Recipe Tips)
1/3 cup diced onion
2-3 mushrooms, chopped
1 small beet, grated (about 1/2 cup)
1 clove garlic
1 tablespoon ground flaxseed
1 tablespoon olive oil
1 tablespoon + 1 teaspoon nutritional yeast
3/4 teaspoon salt
6 whole-grain buns, toasted
6 large lettuce leaves
2 avocados, sliced
1 tomato, sliced
1. Preheat the oven to 350 degrees.
2. To make the “flax egg,” place the ground flaxseed in a small bowl, add 3 tablespoons of warm water, then whisk the mixture for a minute or two. Cover the bowl and refrigerate for at least 15 minutes and up to an hour. This will allow the mixture to set and produce a consistency similar to a whipped egg.
3. In the meantime, add the olive oil to a pan and saute the onion for 3 minutes. Add the grated beet and mushrooms and cook until the vegetables begin to soften, about 5 to 7 minutes. Add the garlic and cook another 2 minutes. Remove from heat and pour half of mixture into a food processor, along with the rice, lentils, and walnuts. Pulse until the mixture is pureed and then pour into a large bowl.
4. Add the leftover beet-mushroom mixture, salt, nutritional yeast, and parsley to the bowl. Pour in the flax mixture and combine.Using slightly wet hands, form 6 patties and place on a baking sheet covered in parchment paper. Flatten the patties so that they are no more than 1 inch thick. Bake at 350 degrees for 15 to 17 minutes on each side for a total of 30-35 minutes or until the tops are browned and the patties are cooked through.
5. Serve on whole-grain buns with lettuce, tomato, and avocado.
- Too many wet ingredients can create veggie burgers that don’t hold together. To avoid overly wet rice, use 1 cup brown rice to 1 3/4 cups salted water when cooking the rice.
- Toasting the walnuts is key to the rich, nutty flavor of these burgers. To toast whole nuts, scatter them on a baking sheet and bake at 350 degrees, stirring once, for 7 to 9 minutes or until the nuts have darkened and become fragrant. To toast chopped or slivered nuts, place them in a pan over medium-low heat and stir continuously until fragrant, about 2 to 4 minutes.