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1/2 cup walnuts
2 cups cooked beans (lentils, garbanzos,
pintos, or a combination of all)
2 tbsp tahini
1 tbsp olive oil
1/2 cup diced onion
1/2 cup sliced mushrooms
1 tsp sea salt
1/2 tsp black pepper
1/2 cup sunflower seeds
1 cup millet, rice, or other cooked grains
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Method :
Toast walnuts
at 375C for 8-10 minutes. Let cool and chop finely. Purée beans and
tahini until smooth, adding water as needed. In a medium skillet, heat
olive oil and sauté onion, mushrooms, salt and pepper until mushrooms
are limp. Let cool. Combine bean mixture with mushroom mixture in a
medium mixing bowl. Mix well, and stir in walnuts and sunflower seeds.
Add grains and use hands to mix until well blended. Chill for 1-2 hours.
Shape burger mixture into patties about 3-4 inches wide. Sauté, grill,
or broil until done is center (about 5 minutes per side).
Chock full of
nuts and savory mushrooms, with the delicate undertones of tahini, these
tasty burgers are a great way to use leftover beans and grains. Perfect
for fast and easy dinners, served with Beets and Field Greens with
Walnuts salad.
Serves 4-6
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