Serves 4 to 6
Three kinds of nut and seed buddies share the spotlight in these tasty burgers. You can change up their flavor by adding different spices or herbs. While you can serve the burgers on a roll or in a wrap with your favorite trimmings, they’re even better served plated and topped with a mushroom sauce, chutney, or salsa. To make them soy-free, use coconut aminos instead of tamari. For gluten-free, use gluten-free bread crumbs.
Gluten-Free Option
Soy-Free Option
1 small yellow onion, coarsely chopped
2 cloves garlic
1/2 cup peanuts, almonds, or cashews
1/2 cup walnuts or pecans
1/4 cup sunflower seeds
1 cup cooked lentils, well drained
1/4 cup dried bread crumbs
3 tablespoons nut butter (any kind) (page 7)
2 tablespoons wheat-free tamari
1 tablespoon minced fresh parsley
1/4 teaspoon cayenne (optional)
1 tablespoon olive oil
Preheat the oven to 350°F. In a food processor, combine the onion, garlic, peanuts, walnuts, and sunflower seeds, pulsing to blend while leaving some texture. Add the lentils, bread crumbs, nut butter, tamari, parsley, and cayenne, if using. Pulse until the mixture is well combined. Shape the mixture into 4 large or 6 smaller patties and transfer to a platter. Refrigerate for 30 minutes.
Heat the oil in a skillet over medium heat, add the patties, and cook until browned on both sides, turning once, about 4 minutes per side.
Variation: Instead of cooking the burgers on top of the stove, they may be baked in the oven. To do so, arrange them on a lightly oiled baking sheet and bake at 350°F, turning once, until browned on both sides, about 25 to 30 minutes.