Lentil-Walnut Burgers With Mustard Greens And Caramelized Sweet Onions
- 1 cup brown lentils, rinsed and picked over
- 1/2 cup uncooked bulgur
- 1 1/4 cups raw walnut pieces
- 3 tablespoons extra virgin olive oil
- 1 large sweet onion, diced
- 4 garlic cloves, finely minced
- 1 1/2 cups mustard greens, washed, torn and tightly packed
- 1 tablespoon ground flax seeds
- 3 tablespoons boiling water
- 1 tablespoon finely ground sea salt
- 2 teaspoons ground black pepper
- 2 teaspoons crushed red pepper
- 1 teaspoon smoked paprika
- extra salt/ pepper to taste
- Place lentils in a medium saucepan, add 2c water and bring to a boil.rnStir, reduce heat to low, cover and simmer for 20 minutes. rnDrain thoroughly and set aside.
- Prepare bulgur according to package instructions. rnFluff with a fork and set aside to cool.
- Combine ground flax seed with 3Tbsp of boiling water and whisk to combine.rnSet aside until thickened, about 10 minutes.
- Heat 1.5Tbsp olive oil in a large saute pan over medium high heat.rnAdd diced onions and cook, stirring frequently, until transparent and browned, rnabout 8-12 minutes.rnAdd garlic and cook for 1-2 minutes more.rnAdd 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.rnProcess for 25-30 seconds, until mixture is well incorporatedrnbut some larger pieces still remain.rnAdd cooked onion and green mixture.rnProcess 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 onrnparchment-lined baking sheet.rnI 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,rnflipping halfway through.
- Extra burgers can be kept uncooked, wrapped in parchment and refrigerated for 2-3 days or frozen for up to a month.
brown lentils, bulgur, extra virgin olive oil, sweet onion, garlic, mustard greens, ground flax seeds, boiling water, salt, ground black pepper, red pepper, paprika, extra salt pepper
Taken from food52.com/recipes/29302-lentil-walnut-burgers-with-mustard-greens-and-caramelized-sweet-onions (may not work)