Lentil Veggie Burgers

Using a food processor or chopping by hand, finely chop the onion, carrots, garlic, nuts and oats and transfer to a large bowl.

Next add half of the cooked lentils to the food processor and pulse until they are slightly mashed, then transfer them to the vegetable mixture with the remaining lentils. Add the breadcrumbs, herbs, and salt to the bowl and stir to combine.

In a small bowl, combine the egg with tomato paste and the Worcestershire sauce. Pour the egg mixture into the vegetable lentil mixture and stir everything together. Sprinkle in the flour and stir. If the mixture seems too wet, add more flour as needed. 

Form 4-5 patties that are not too thick, this helps them hold together. At this point you can refrigerate for up to 2-3 days, freeze, or cook right away.

When you’re ready to cook, start by warming the olive oil over medium-heat in a skillet for at least five minutes. Once the skillet is thoroughly heated, cook the burgers on each side for about 5-6 minutes.