Lentil Carrot Burgers

Lentil carrot burgers with cheese, tomatoes, lettuce and chips on the side


  • 1 can WESTBRAE organic cooked lentils, drained
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 large clove garlic, diced
  • 4-5 mushrooms, chopped
  • 1 small carrot, chopped
  • small handful walnuts, chopped
  • ¼ cup whole wheat flour
  • ¼ cup rolled oats
  • 1 teaspoon dried parsley
  • FOOD FOR LIFE organic English Muffins


Place drained lentils in mixing bowl. In skillet, fry onions, garlic, mushrooms, carrot, and walnuts until lightly cooked. Add mixture to lentils. Also add flour, oats, and parsley. Refrigerate mixture for about one hour. Form into five to six burgers. Fry burgers in olive oil in skillet until gently browned on each side and heated throughout. Toast English muffins. Serve with cheese, tomatoes, lettuce, and potato chips, or as desired.

Makes 5 to 6 burgers.