Lentil-walnut burgers with cashew sauce

Lentil-walnut burgers with cashew sauce. Raw walnuts, Fresh red onion, Flax seeds.

Dr. Michael Greger & Robin Robertson

25 + 31 min · 6

Ingredients

• 40 g Raw walnuts
• 50 g Fresh red onion
• 7 g Flax seeds
• 86.559 g Water
• 26.484 g White miso paste
• 1.2 g Onion, powder
• 1.5 g Garlic, powder
• 2.226 g Paprika
• 0.6 g Ground black pepper
• 300 g Cooked lentils
• 40 g Plain rolled oats
• 98.979 g Cashews, unroasted
• 10.605 g Nutritional yeast flakes
• 3.535 g Vinegar, unspecified
• 0.212 g Ground turmeric

Preparation

1. Mix ground flaxseed with 30 g warm water and leave for 10 minutes. Drain cooked lentils thoroughly. Heat the oven to 190°C and line a tray.
2. Pulse walnuts, onion, flax gel, 18 g miso, onion and garlic powders, 0.6 g paprika and pepper. Add lentils and oats; pulse briefly, retaining texture. Shape six compact patties and bake 8 minutes per side.
3. For the sauce, simmer the cashews in extra water for 15 minutes and drain. Blend with 56.56 g fresh water, all the nutritional yeast, 8.484 g miso, the vinegar, turmeric and 1.626 g smoked paprika. This uses the sauce ingredients already included in the totals.
4. Serve with 180 g prepared cashew Cheesy sauce, divided equally; its ingredient share is included here. No buns or optional toppings are included.