Walnuts and fresh marjoram accent these vegan lentil burgers.
Substitute oregano for marjoram if you like.
Serve with a smear of whole-grain mustard and roasted sweet potato wedges.
Coarsely chop walnuts in a food processor.
Add bread, marjoram, pepper and the garlic paste; process until coarse crumbs form.
Add lentils and Worcestershire; process until the mixture just comes together in a mass.
Form into four 3-inch patties (about 1/3 cup each).
Heat 2 teaspoons oil in a large nonstick skillet over medium heat.
Cook the patties until browned on the bottom, 2 to 4 minutes.
Carefully turn over; reduce heat to medium-low.
Serve on buns with lettuce, tomato (or red pepper) and onion.
If frozen, let defrost in the refrigerator before cooking.
Drain and rinse with cold water.
1 cup dry lentils = about 2 1/2 cups cooked.
Or use canned lentils: 15-ounce can = 1 1/2 cups.
Rinse canned lentils before cooking with them to reduce the sodium by about 35%.
Note: Regular Worcestershire sauce contains anchovies and is not vegetarian.
The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
