Description
Lentil Walnut Burgers are hearty, flavorful plant-based patties made with protein-packed lentils, crunchy walnuts, and aromatic spices, offering a satisfying and wholesome alternative to traditional burgers.
Ingredients
- 1 cup cooked lentils (green or brown)
- 1/2 cup walnuts, chopped
- 1/2 small onion, diced
- 2 garlic cloves, minced
- 1 medium carrot, shredded
- 1/4 cup rolled oats
- 1/4 cup bread crumbs
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- Olive oil (for sautéing and frying)
Instructions
- Cook lentils in salted water until tender, about 15-20 minutes. Drain and let them cool on a plate to remove excess moisture.
- Toast the walnuts in a dry skillet over medium heat until fragrant, about 2-3 minutes. Set aside to cool.
- Sauté the onion, garlic, and shredded carrot in olive oil until soft and fragrant, about 5 minutes. Let cool.
- In a food processor, combine the cooked lentils, toasted walnuts, sautéed vegetables, oats, bread crumbs, tomato paste, soy sauce, smoked paprika, cumin, salt, and pepper. Pulse until the mixture holds together but still has some texture.
- If the mixture is too wet, add more oats or bread crumbs until it firms up. Shape into 4 large or 6 small patties.
- Heat olive oil in a nonstick skillet over medium heat. Cook patties for 3-4 minutes per side, until golden and crispy. Alternatively, bake patties on a lined baking sheet at 400°F (200°C) for 20-25 minutes, flipping halfway.
Notes
- Serve with your favorite burger buns or in lettuce wraps for a low-carb option.
- Top with classic burger garnishes like lettuce, tomato, avocado, or a spicy mayo for added flavor.
- For meal prep, refrigerate leftovers for up to 4 days or freeze cooked patties for up to 2 months.
- For a vegan version, use gluten-free bread crumbs and ensure the oats are certified gluten-free.
- Make ahead by shaping the patties and refrigerating for 30 minutes before cooking to help them firm up.
- Substitute red lentils if you prefer a softer texture, but green or brown lentils work best for a firmer patty.
