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Chia lentil burgers

Overhead of lentil and black bean veggie burger
Overhead angled shot of a veggie burger made of lentils, black beans and onions, it is left open faced with ketchup on top, no buns on the plate but pickles, tomato, onion, lettuce and a ramekin of dijon mustard are present. The burger sits on a white contemporary plate on a white tile kitchen counter.Getty Images


  • 1 tablespoon extra-virgin olive oil, plus more for baking sheet
  • 1 cup chopped cremini mushrooms, chopped
  • 1 medium-size onion, chopped
  • 2 cups cooked steamed lentils
  • 1 large egg
  • 3 tablespoons soy sauce
  • 1 cup cooked brown rice
  • 1 cup chopped carrot
  • 2 teaspoons ground cumin
  • 1 cup chopped walnuts
  • 1/2 cup chia seeds
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 2 garlic cloves, chopped

Chef notes

Most veggie burgers fall down on the spot — literally! Here, the egg and rice bind the rest of the ingredients together for a patty that is substantial on the plate — and in your belly.



Preheat the oven to 400°F. Oil a baking sheet and set aside.


Heat the tablespoon of the olive oil in a medium-size saucepan over medium heat and sauté themushrooms and onion until the onion is translucent.3. Place 1 cup of the cooked lentils and the egg, soy sauce and brown rice in a food processor and processuntil roughly pureed. Transfer the puree to a bowl and mix in the carrot, cumin, walnuts, chia seeds,oregano, parsley, garlic and mushrooms mixture until well combined.


Mix in the remaining cup of lentils, form eight patties, place on the prepared baking sheet, and bake forabout 25 minutes, or until the tops start to brown.

Excerpted from Skinny Liver: A Proven Program to Prevent and Reverse the New Silent Epidemic—Fatty Liver Disease by Kristin Kirkpatrick, MS, RD, LD with Ibrahim Hanouneh, MD. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.