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Grill-Worthy Veggie Burgers

Grill-Worthy Veggie Burgers
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  • 1/2 pound
    dried lentils
  • 3 cups
  • 1 large
    red onion, diced
  • 2 tablespoons
    olive oil
  • portabella mushroom caps, gills and stems removed, chopped
  • 2 cloves
    minced garlic
  • 1 1/2 teaspoons
    salt and black pepper
  • 2 tablespoons
    tomato paste
  • 1/2 teaspoon
  • 1/2 cup
    red wine
  • 2 teaspoons
    balsamic vinegar
  • 2 tablespoons
    vegan Worcestershire sauce
  • 1 teaspoon
    liquid smoke
  • 1 cup
    chopped walnuts
  • 3/4 cup
    ground flaxseed
  • 3/4 cup
    vital wheat gluten
  1. Rinse the lentils and cook in the water until they are tender and water is absorbed, about 30-35 minutes.
  2. Fry the onion in the oil until soft. Add the mushrooms and garlic; fry until fragrant. Stir in the tomato paste, salt, thyme, and black pepper. Let fry for a few minutes. Stir in walnuts and let toast. Slowly add wine, vinegar, Worcestershire sauce, and liquid smoke. Stir in the lentils.
  3. Remove from heat and stir in flax seed and vital wheat gluten. Keep stirring to strengthen the gluten and get the burgers chewy. Form into ten patties and refrigerate for an hour. You can freeze them now to cook later, or preheat the oven to 350°F.
  4. Sprinkle a baking sheet with cornmeal and arrange patties on the pan. Bake for 20 minutes, then fry in a pan on medium heat with a little oil for 2 minutes per side. If you just want to fry them without baking, lower the heat and fry for 3-4 minutes per side.
Nutritional Information

Makes: 8 servings
  • Calories351
  • Carbohydrates27.4 g
    • Dietary fiber13.8 g
  • Cholesterol0 mg
  • Fat17.8 g
    • Saturated fat1.8 g
  • Sodium60 mg
  • Protein21 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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