These beefy tasting burgers get their flavor from a steak house seasoning.
1 1/2 cups California walnuts
3/4 cup red kidney beans, drained and rinsed
3/4 cup cooked red lentils
6 tablespoons caramelized onions, chopped
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons steak house seasoning
1 1/2 tablespoons olive oil
1/2 teaspoon kosher or sea salt
Optional: add 1 egg and ¼ cup of panko for firmer texture
Additional oil for brushing
Place walnuts in a food processor and pulse to coarsely chop. Add kidney beans and lentils and pulse to combine.
Add caramelized onions, Worcestershire sauce, steak house seasoning, olive oil and salt and pulse to blend but not mushy. Form into 4 large patties.
Heat grill or flat top. Brush patties with olive oil and cook for 2 minutes on each side or nicely seared.
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