A delicious blend of low-FODMAP serving sizes of walnuts, rice & lentils come together to make a vegan lentil burger great with or without a bun!
Love this lentil burger? Be sure to check out the rest of my healthy recipe collection for more ideas on how to bake and cook more plant-based meals and snacks. Have questions? I am also available for dietary consultations regarding the gluten-free, vegan or low-FODMAP diets. Initial diet consultations are always free, and I am happy to help come up with a meal plan that works for you. For inquiries regarding gluten-free, vegan and low-FODMAP recipe development please visit my Contact page. I am also a personal gluten-free vegan or low-FODMAP chef in the Sydney, Australia area – click here for more info! Check out my instagram @the.mindfulpeanut for more ideas and recipes!
Walnut, Rice & Lentil Burgers with Avocado Cream
Ingredients
Burgers
- 1 Shallot
- 1 tsp Garlic-infused Olive Oil
- 1 tsp Ginger, minced
- 1/3 cup Walnuts 40g
- 3/4 tsp Salt
- 3/4 tsp Cumin
- 1/4 tsp Cayenne (optional)
- 1 tbsp Dried Basil
- 1 tbsp Dried Oregano
- 3/4 cup Cooked Brown Rice 140g
- 1 can Brown Lentils
- 4 tbsp GF Breadcrumbs
Avocado Cream
- 1 Ripe Avocado
- 1 tbsp Dried Basil
- 1 tbsp Dried Dill
- 1/2 tbsp Lemon Juice
- 1-2 tbsp Water (as needed)
Salad Options
- 1 bag Mixed Greens
- 10 Baby Tomatoes
- 1 Sweet Potato, diced & roasted
Instructions
Burgers
- Blitz the shallot, garlic oil, ginger, walnuts until finely chopped.
- Add in spices, rice and half of the can lentils, pulse a few times to gently combine
- Transfer to a bowl and add in the remainder can of lentils. Add salt to taste and breadcrumbs.
- Allow the mixture to chill for 10 minutes.
- Shape into 4 patties, and pan fry in a bit of garlic-infused oil for 6 minutes per side.
Avocado Cream
- Add avocado, spices, lemon juice to blender and blitz until well combined and creamy. Add additional water if desired to thin mixture.