Ultimate Veggie Burger

Ingredients

• Organic Finely Ground Flaxseed

  Whole Foods Market

  2 tbsp or 14g

• Tamari

  San-J

  2 tbsp or 36g

• Walnuts

  Halves with Pieces - Kirkland Signature

  ½ cup or 56g

• Lentils

  Mature seeds, cooked, boiled, without salt

  ¾ cup or 149g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Italian Parsley

  Flat Leaf Parsley - Freshdirect

  1 tablespoon or 4g

• Premium Vital Wheat Gluten

  Anthony's

  ⅓ cup or 40g

• Seasoning and Browning Sauce

  Gravy Master

  ¼ tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

Directions

1. In a blender, combine the flaxseeds and tamari, blending until viscous. Set aside.
2. In a food processor, pulse the walnuts to coarsely chop. Add the lentils, onion, parsley, wheat gluten flour, browning sauce, flax mixture, and salt and pepper to taste. Process until well combined but with some texture remaining. Shape the mixture into 4 patties and place on a platter. Refrigerate for 30 minutes.
3. Heat the olive oil in a large skillet over medium heat, add the patties, and cook until browned on both sides, about 4 minutes per side. Serve hot.

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• Italian-Style Veggie-Burger with Polenta
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