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A dense, protein packed lentil burger. Could easily be adapted to become a vegan recipe by removing the egg and replacing the milk with soymilk
- Allow lentils to cool and then puree them with a hand mixer or food processor. Finely chop walnuts, garlic and onions. Add to lentils with all the other ingredients. Pull a tennis ball sized bit in your hand. Roll and press into a patty and store on wax paper. Heat a skillet over medium heat with some extra olive oil to coat the pan. Gently fry patties in pan, about 6 minutes each side. The uncooked patties could be frozen and stored for later use.