Burgers

NutritionSortLoading...
Loading...

⅓ cup (35g) chopped walnuts

⅓ cup (40g) chopped red onion

1 tablespoon ground flaxseeds mixed with 2 tablespoons warm water

1 tablespoon white miso paste

½ teaspoon onion powder

½ teaspoon garlic powder

¼ teaspoon paprika

¼ teaspoon salt

1 tablespoon roasted garlic (optional)

1½ cups (300g) cooked (not wet) brown lentils

½ cup (50g) rolled oats, or more as needed

Select allAdd

SortLoading...
Loading...

Sauce

½ cup (60g) raw cashews

⅓ cup (80ml) water

3 tablespoons nutritional yeast

2 teaspoons white miso paste

1 teaspoon rice vinegar

⅛ teaspoon ground turmeric

1 teaspoon smoked paprika

Select allAdd

1. Preheat the oven to 375°F (190°C). Place a sheet of parchment paper on a rimmed baking sheet. Set aside.

2. In a food processor, combine the walnuts, red onion, flaxseed mixture, miso paste, onion powder, garlic powder, paprika, and salt. Pulse to combine, leaving some texture.

3. Add the roasted garlic (if using), lentils, and oats. Pulse to mix together while leaving some texture. Pinch off a bit of the mixture and press it in your hand to make sure it holds together. If it’s too wet, add more oats; if it’s too dry, add some water, 1 tablespoon at a time. Taste to adjust the seasonings, if needed.

4. Shape the lentil mixture tightly into four burgers about ½-inch (1-cm) thick. Arrange them on the prepared baking sheet. Bake until golden brown, turning once, about 8 minutes per side.

5. For the Cheesy Sauce: In a small saucepan, combine the cashews with enough water to cover. Bring to a boil, then lower the heat to medium and simmer for 15 minutes.

6. Drain the cashews, then transfer to a high-powered blender or food processor. Add the water for the cheese sauce and the nutritional yeast, miso paste, vinegar, turmeric, and paprika. Process until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time.

7. Store any leftover Cheesy Sauce in a container with a tight-fitting lid in the refrigerator for up to 1 week or freeze it for up to 3 months.