1 t ground flaxseeds (grind your own if you can or you can buy then ground)
2 T tamari (or regular soy sauce but I prefer tamari)
1/2 c walnut pieces (I use a bit more)
3/4 c cooked brown lentils (squeeze out the moisture - if you're using canned rinse well before squeezing)
1/4 c grated onion (really squeeze out the moisture!)
1 T minced fresh parsley
1/3 c wheat gluten flour (vital wheat gluten - Bob's Red Mill makes it)
1/2 t browning sauce
1) In a blender combine ground flaxseed and tamari - blend until viscous (Personally, I don't think it's worth it to use the blender - I try to whisk really fast in a small dish. If you have an immersion blender you could try that too.) Set aside.
2) Using a food processor, pulse walnuts to coarsely chop.
3) Add lentils, onion, parsley, wheat gluten flour, browning sauce, flax mixture and salt and pepper to walnuts. Process until well combined with some texture remaining (till it turns in to a ball).
4) Shape mixture into patties (I usually make 6 small patties) about 1/2 - 3/4 inch thick.
5) Refrigerate on platter for at least 30 minutes.
6) Heat olive oil in large skillet (medium heat). Cook until browned on both sides (about 4-5 minutes per side). Serve hot with all the fixings.
For squeezing out the moisture - you can do a few things - squeeze in cheesecloth, paper towels or press through a fine mesh (that's what I do since I don't have cheese cloth - but I have used paper towels in a pinch).
If you don't have buns on hand (and your kid is picky like mine and wants burgers to look like burgers) cut circles out of bread. You can do it freehand or with a cookie cutter. Works like a charm! I toast them after cutting so they'll hold up.
It was hard to get the picture of Monkey eating the burger as he was scarfing while I was finishing up in the kitchen!