Makes: 12
Ingredients
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1
cup brown lentils, rinsed and picked over
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1/2
cup uncooked bulgur
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1 1/4
cups raw walnut pieces
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3
tablespoons extra virgin olive oil
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1
large sweet onion, diced
-
4
garlic cloves, finely minced
-
1 1/2
cups mustard greens, washed, torn and tightly packed
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1
tablespoon ground flax seeds
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3
tablespoons boiling water
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1
tablespoon finely ground sea salt
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2
teaspoons ground black pepper
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2
teaspoons crushed red pepper
-
1
teaspoon smoked paprika
-
extra salt/ pepper to taste
Directions
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Place lentils in a medium saucepan, add 2c water and bring to a boil.
Stir, reduce heat to low, cover and simmer for 20 minutes.
Drain thoroughly and set aside. -
Prepare bulgur according to package instructions.
Fluff with a fork and set aside to cool. -
Combine ground flax seed with 3Tbsp of boiling water and whisk to combine.
Set aside until thickened, about 10 minutes. -
Heat 1.5Tbsp olive oil in a large saute pan over medium high heat.
Add diced onions and cook, stirring frequently, until transparent and browned,
about 8-12 minutes.
Add garlic and cook for 1-2 minutes more.
Add greens and cook 2-3 minutes, until wilted. Set aside. -
Add lentils, bulgur, walnuts, flax seed mixture, 1.5Tbsp olive oil, salt, pepper, crushed red pepper and paprika to the bowl of a food processor.
Process for 25-30 seconds, until mixture is well incorporated
but some larger pieces still remain.
Add cooked onion and green mixture.
Process for 10-15 seconds more. - At this point, taste the mixture and adjust salt and pepper as needed.
-
Use your hands to form standard-sized burgers, about 3″ across, and place on
parchment-lined baking sheet.
I found that the burgers cooked best when left to set up for 20-25 minutes beforehand. -
Pan fry in a bit of olive oil, cooking over medium high heat for 6-8 minutes on each side, or bake on a parchment lined baking sheet at 350 for 18 minutes,
flipping halfway through. - Extra burgers can be kept uncooked, wrapped in parchment and refrigerated for 2-3 days or frozen for up to a month.