One last summer dance


Today was surprisingly nice outside.  It’s been growing steadily colder with each day but for some reason Mother Nature decided to play nice and grant us a mild and sunny Saturday.

Since this was probably one of the last really warm days of the year, CK and I decided to have one last BBQ.

I racked my brain all morning trying to come up with a kick-ass final summer recipe to share with you, when I stumbled across a recipe Mama Starkey gave to me last year.  Can you guess what it is? Here are some hints:

If you guessed Walnut Lentil Burgers, you guessed right!

This recipe was inspired by Food & Drink, a free bi-monthly magazine published by the LCBO (Liquor Control Board of Ontario).  They always feature mouth-watering recipes, even if they at times include ingredients such as truffle oil, and they also  have a long standing love affair with prosciutto.   However this recipe was 100% vegetarian, actually it’s vegan, so huge bonus!

I did make some adjustments but still completely delicious.

Veggie Lentil Walnut Burgers with caramelized onions and maple BBQ sauce
Inspired by the recipe from the Summer 2009 issue of Food & Drink

1 c. red lentils

2 c. water

1 Tbsp olive oil

1 c. onion, finely chopped

1 c. brown mushrooms, finely chopped

1 c. walnuts, finely chopped (I found putting them in a plastic bag and smashing them with my rolling pin gave me the desired consistency)

4 cloves of garlic finely chopped

1 tsp cumin

½ tsp nutmeg

¼ tsp all spice

¼ tsp sea salt

¼ tsp pepper

Caramelized Onions

½ onion, thinly sliced

1 tsp olive oil

1 tsp cider vinegar

Maple BBQ Sauce

2 Tbsp BBQ Sauce

1 Tbsp Maple Syrup

1 clove of garlic, minced



Combine lentils and water in a small sauce pan.  Bring to a boil; reduce heat and cover, allowing the water to get fully absorbed.

In a large skillet, heat 1 Tbsp of olive oil over medium high heat, add in your onion and cook for a few minutes until softened, then go ahead and add in your garlic, cumin, nutmeg and all spice and stir to combine.

Next up, add in your mushrooms and walnuts and cook for another 5 minutes.  It should look like this

And smell fantastic.

Now combine your walnut mixture with the lentils and form into patties.  I found this made 6 very nicely.

Now you have two options, you can fire up your bbq and cook over medium heat for 5-6 minutes each side.


Preheat your oven to 375 and bake for 25-30 minutes, flipping halfway through.

I know we said, BBQ, but I actually ended up baking mine. CK did grill up a steak for himself, though.

Now for the toppings:

Caramelized onions

Heat 1 tsp olive oil over medium-low heat and add your sliced onion.

Cook the onion until softened and starts to caramelize.

Right before they’re properly caramelized, add in your cider vinegar and let it cook for another 2-3 minutes so it gets to that pretty golden colour.

Maple BBQ Sauce

Combine your bbq sauce, maple syrup and garlic together and serve.

I topped my burger onto a bun half, with some sauce and caramelized onions.

I then served this baby up with a pretty salad of lettuce, cucumber, apple and cranberries along with Better than Balsamic Dressing.

All in all, this dinner kicked major ass; a completely awesome send off for summer.

Tomorrow I’ll be in full-fledged fall mode, so stay tuned for that one 😉


About Jess @ MTL Veggie

Jess, the face behind The MTL Veggie is a vegetarian, athlete, marketer and Torontonian turned Montrealer. In her spare time she enjoys cooking, photography, running, yoga, skiing, and of course blogging. The MTL Veggie recaps her recipes, restaurant reviews, and what it's like to be a Leafs fan living in Montreal (hint: scary at times).
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