These savory burgers were created by nutrition student Lindsay Aragon in the Whole Foods Cooking Lab. Lentils, mushrooms, sundried tomatoes, and walnuts offer a perfect canvas for flavor-rich herbs and spices. Serve warm with a side of her Crunchy Apple Almond Slaw for a healthy and satisfying meal.
- 2/3 cup mixed lentils (brown, green, black) cooked and cooled
- 2 Tbsp. coconut oil
- ½ tsp. cumin seeds
- ½ large red onion
- 1 ½ cups chopped maitake mushroom
- 2 garlic cloves, minced
- 1 tsp fresh thyme, minced
- 1 tsp fresh rosemary, minced
- 1 tsp sage, minced
- 2 Tbsp. sundried tomatoes, rehydrated, chopped finely
- ¼ cup walnuts, chopped
- 1 Tbsp. tamari
- 1 Tbsp. arrowroot
- Salt and pepper to taste
Warm one tablespoon of the coconut oil in a medium skillet; add the cumin seeds and sauté one minute, until fragrant. Add the onions and cook over medium heat, stirring frequently, until well browned, about 12 minutes. Add the mushrooms and sauté them until soft. Stir in the garlic, remove from the heat, and add to the cooked lentils. Stir to combine and add in the fresh herbs. Add salt and pepper to taste. Remove mixture to a bowl and let sit until cool enough to handle, about 20 minutes.
Spread the arrowroot on a large plate. Form the mixture into 4 patties. Dredge with the arrowroot and place on a clean plate until ready to sauté.
Heat two teaspoons of oil in a medium nonstick skillet. Add the patties and sauté until golden, about two minutes per side. Serve warm.