Let me introduce you to a plant-based delight that’s about to become a new staple on your table: Lentil Walnut Burgers. These patties aren’t just packed with hearty protein, they’re absolutely bursting with flavor and satisfying texture—think nutty, savory, with just the right hit of spice. If you’re craving something wholesome, filling, and surprisingly easy to pull together, grab your skillet and get ready to fall in love with a meatless burger that even carnivores can’t resist.

Lentil Walnut Burgers Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of humble ingredients can transform into something so crave-worthy. Each component in these Lentil Walnut Burgers brings its own special character—whether it’s richness, crunch, or vibrant color—so don’t skip or skimp here!

Lentils: The protein base that creates a hearty texture; green or brown lentils work best for a burger that holds together.

Walnuts: Chopped for lovely crunch and a buttery undertone that takes the flavor over the top.
Onion: Brings sweet-savory depth and aromatic warmth when sautéed.

Garlic: A must for punchy, bold flavor—don’t be shy!

Carrot: Adds subtle sweetness and beautiful flecks of color throughout your patties.

Rolled Oats: The secret binding ingredient that helps sturdy up the mixture without overpowering the flavor.
Bread Crumbs: Offer extra hold and the golden crust you crave in a burger.

Soy Sauce: For umami depth and savoriness that really wakes up the whole patty.

Tomato Paste: Adds a rich, concentrated tomato essence you can taste in every bite.
Smoked Paprika: Boosts the patties with smoky, subtly spicy notes.

Cumin: Infuses earthiness and warmth for next-level flavor complexity.

Salt & Pepper: The finishing touch that makes all those wonderful flavors pop.
Olive Oil: For sautéing and helping the burgers crisp up beautifully in the pan or oven.

How to Make Lentil Walnut Burgers

Step 1: Cook the Lentils

Start by boiling your lentils in gently salted water until they’re just turning tender—think al dente, not mushy. The aim is to give your burgers hearty body, not baby food. Drain them well, and if possible, spread them out on a plate to release excess moisture. This little trick will help your Lentil Walnut Burgers hold together perfectly when you shape and cook them.

Step 2: Toast the Walnuts

While the lentils work their magic, toss the walnuts in a dry skillet over medium heat. Watch closely; as soon as they smell fragrant and just start to darken, take them off the heat. This step intensifies their nutty flavor, adding that special “what is that deliciousness?” quality to your burgers.

Step 3: Sauté the Aromatics

Drizzle some olive oil into a pan, then gently cook the diced onion, garlic, and shredded carrot until everything is soft and sweet-smelling. This mellow base infuses the burgers with tons of savory flavor and a touch of natural sweetness. Let the mix cool slightly so it doesn’t steam up the rest of your ingredients.

Step 4: Blend and Mix the Burger Base

In a food processor, combine the cooked lentils, toasted walnuts, sautéed vegetables, oats, bread crumbs, tomato paste, soy sauce, smoked paprika, cumin, and a good pinch each of salt and pepper. Pulse just until everything holds together—don’t over-blend! You want some texture for that irresistible burger bite. If the mixture feels too wet, sprinkle in extra oats or bread crumbs until it feels workable.

Step 5: Shape the Patties

Scoop out equal portions of the mixture and firmly shape them into burger patties. Press down gently but firmly; this helps them hold together as they cook. You should get about 4 large or 6 smaller patties, depending on your burger mood.

Step 6: Cook to Perfection

Heat a slick of olive oil in a nonstick skillet over medium heat, or set your oven to 400°F and prep a lined baking sheet. Cook each patty for 3–4 minutes per side until deep golden and a little crispy on the edges. In the oven, bake for 20–25 minutes, flipping at the halfway point. Either way, your Lentil Walnut Burgers emerge bronzed and irresistible.

How to Serve Lentil Walnut Burgers

Garnishes

Amp up your Lentil Walnut Burgers with classic lettuce, tomato, red onion, and maybe a pickle for zing—or go bold with creamy avocado, microgreens, or a swipe of spicy Sriracha mayo. A sprinkle of flaky salt or freshly cracked black pepper just as they come off the grill brings out every nuance of flavor.

Side Dishes

Pair these burgers with roasted sweet potato wedges, a crisp green salad, or classic oven fries. For a lighter touch, a tangy slaw or quick pickled cucumbers add crunch and a pop of brightness to balance the hearty patties.

Creative Ways to Present

Try crumbling the Lentil Walnut Burgers over a grain bowl with garlicky greens and tahini drizzle, or break them up into chunks for a protein-packed taco filling. They’re also fabulous tucked into pita with hummus, or even as a unique breakfast: top with a fried egg and a dash of hot sauce for a savory start to your day.

Make Ahead and Storage

Storing Leftovers

Tuck any leftover Lentil Walnut Burgers into an airtight container and pop them in the fridge. They’ll keep well for up to 4 days and are perfect for meal prepping ahead of a busy week. The flavors get even better with time!

Freezing

Lay uncooked or cooked patties in a single layer on a parchment-lined tray, freeze until solid, then transfer to freezer bags. They’ll stay delicious for up to 2 months. There’s nothing better than knowing you have a homemade, protein-rich meal ready to go at a moment’s notice.

Reheating

Warm thawed patties in a skillet over medium heat until crisped and heated through, about 3 minutes per side. You can also pop them in a toaster oven or microwave—though the stovetop will always deliver the best texture, especially for those irresistible crispy edges.

FAQs

Can I make Lentil Walnut Burgers without a food processor?

Absolutely! Just finely chop the walnuts and mash the lentils with a potato masher or fork, then stir everything together. The burgers may have a chunkier texture, but they’ll be every bit as tasty and satisfying.

Which type of lentils should I use?

Flag down green or brown lentils for these burgers. They hold their shape and give a toothsome, burger-like texture, while red lentils are too soft and tend to get mushy during mixing and cooking.

Are these burgers gluten-free?

They certainly can be! Just sub in certified gluten-free oats and use gluten-free bread crumbs or crushed rice cakes. All the flavor, none of the gluten—easy.

Can I bake Lentil Walnut Burgers instead of pan-frying?

Yes, and it’s a great hands-off option! Arrange your patties on a lined baking sheet, mist with a little oil, and bake at 400°F, flipping halfway. They’ll turn out beautifully golden with less mess and zero splatters.

What’s the best way to prevent the patties from falling apart?

Make sure your mixture isn’t too wet, and don’t be afraid to add more oats or bread crumbs until it holds together when pressed. Letting the shaped patties rest in the fridge for 30 minutes before cooking also helps them firm up for perfect flipping and serving.

Final Thoughts

I hope you’re as excited as I am to make a batch of Lentil Walnut Burgers! With their incredible texture, rich, satisfying flavor, and endless serving options, they’re about to become a beloved favorite—whether you’re cooking for vegetarians, your family, or just treating yourself. There’s nothing quite like the joy of sharing a delicious, homemade burger that everyone at the table will remember.

Lentil Walnut Burgers Recipe