Homemade veggie burgers are so much better than store bought! Pile up your vegan walnut lentil burgers with lettuce, tomato and pickles or whatever your favorite burger fixin’ is! This lentil burger patty recipe is easy to make and the patties freeze easily. They are vegetarian and gluten-free.
Lentil Walnut Burger
This recipe came about because I was trying to cook through my pantry a few years ago.
I have a little bit of a food storage problem. As far as problems go, it’s pretty low on the emergency scale, but I have a pantry (and fridge and freezer) overflowing with food.
At first glance, one might not even notice that I have a problem. I have a touch of OCD, so everything is neatly arranged. I keep most of my grains, beans, nuts, seeds and flour in labeled jars. Some are in the pantry while others are in the fridge or freezer to keep them fresh.
On closer inspection, it’s easy to see where the problem lies. I tend to buy an ingredient for a particular recipe I’m working on and then leave the leftovers in the pantry with no plans to use them.
I’ve had a small jar of lentils in the pantry for quite some time, and at the beginning of the month my goal was to make something with it. Since it’s almost summer, lentil soup doesn’t seem appropriate. I had an abundance of rolled oats and a bag of walnuts stashed away in the freezer. Walnut lentil burgers were planned.
This recipe is based on my favorite lentil bread. Leftovers from that favorite bread make excellent sandwich fillings, so why not skip the bread and go straight to the sandwich?
what do you want
- walnut
- Togbog in rolled enthusiasm
- Cooked brown lentils
- garlic
- onion
- Tomato paste
- garlic powder
- Onion powder
- dried thyme
- Sea salt
- Bell pepper
- Red pepper, optional
See recipe card for exact amounts.
How to Make Vegan Lentil Burgers
These veggie burgers are easy to make and chances are, like me, you already have plenty of ingredients on hand.
- First you grind the walnuts and rolled oats in a food processor until they resemble a course meal. Be careful not to over-process them, or you’ll end up with walnut butter.
- Then you add the rest of the burger ingredients to the food processor and pulse until everything is well combined.
- Next you divide the burgers into four patties. If you have one, a ring mold will help shape them, but making patties by hand is perfectly fine.
- Once the patties are done, you bake them for about 24 minutes, flipping them at the halfway point.
- Finally, you serve the burgers on whole wheat buns with your choice of toppings.
How to toast walnuts
Toasting the walnuts really brings out their flavor. You can toast in a dry pan in the oven on medium heat. Just stir them occasionally. Or you can pop them in the toaster oven for about 10 minutes.
It’s important to keep an eye on them as you cook them, though, as they can go from near-end to over-burnt in a matter of seconds. I know this from many experiences!
Customize your burger
When I make this recipe I use brown lentils, but it will work with red, green or black lentils as well.
If you don’t like lentils, another bean can be used. I made them with black beans and they were great!
If you have a nut allergy, you can double the amount of rolled oats.
If you follow a gluten-free diet, make sure your rolled oats are gluten-free.
Serve your burger
These burgers are hearty and filling, so I have a feeling even die-hard omnivores will enjoy them I like to top them with my favorite cashew cheese sauce, lots of pickles and lettuce and tomatoes. They would be delicious with caramelized onions and mushrooms, vegan pepper jack cheese and jalapeños, or even hot sauce.
Serve them alongside
Saving your burger
Cooked burgers will stay fresh in the refrigerator for about 3 days. If you want to freeze them, let them cool completely, then place pieces of parchment paper between them and store in an air-tight container or freezer bag.
They can be stored in the fridge for about a month. To reheat them, thaw them in the fridge or on the counter and then roast them for a few minutes, or pop them in a 400° oven for about 10 minutes.
Lentil Walnut Burger
Top these lentil walnut burgers with lettuce, tomato and pickles, or whatever your favorite burger fixin’ is.
Materials
For the burgers
- ½ the cup Toasted walnuts
- ½ the cup Togbog in rolled enthusiasm
- 1 ½ the cup Cooked brown lentils or 1 (15 ounce) can, drain and rinse
- 2 cloves garlic minced meat
- 3 table spoon Chop onion
- 1 table spoon Tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon Onion powder
- ½ teaspoon dried thyme
- ½ teaspoon Sea salt
- ½ teaspoon Ground pepper
- pinch cayenne pepper optional
instructions
-
Preheat your oven to 400° and line a baking sheet with parchment paper.
-
Grind the toasted walnuts and rolled oats in a food processor until they resemble a course meal. Be careful not to over-process them, or you’ll end up with walnut butter.
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Add the rest of the burger ingredients to the food processor and pulse until everything is well combined.
-
Cut the burgers into four patties. If you have one, a ring mold will help shape them, but making patties by hand is perfectly fine.
-
Bake the burgers for 10-12 minutes. Flip them over and bake for 8-12 minutes. They should be golden brown and firm.
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Serve burgers on whole wheat buns with your favorite toppings.
Calories: 234kcal | Sugars: 27g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fats: 7g | Monounsaturated fats: 2g | Sodium: 326mg | Potassium: 451mg | Fiber: 8g | Sugar: 3g | Vitamin A: 76IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 4mg
