Walnut Lentil Burgers
In short: Firm, savory burgers made from lentils, toasted walnuts, oats and smoked paprika, baked until crusty outside and served in buns with all the trimmings. It takes about 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 30 min
- Resting
- 20 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
A veggie burger needs to hold together, taste good and not leave you hungry, and lentils with walnuts and oats do all three. Toasted walnuts bring richness and a meaty chew, oats absorb the moisture, and ground flaxseed acts as the binder. The patties bake on a tray, so there is no hovering over a pan. They freeze well, which makes a batch of six a good investment for busy weeks.
Instructions
- Stir the flaxseed and water together and leave for 5 minutes to thicken. Heat 1 tablespoon of the oil in a skillet and cook the onion for 5 minutes until soft. Add the garlic for 1 minute.
- Tip half of the lentils into a large bowl and mash roughly with a fork or potato masher, leaving some texture. Stir in the whole lentils, onion mixture, walnuts, oats, tomato paste, soy sauce, paprika, cumin, thyme, salt, parsley and flax mixture.
- Mix well, then press a little between your fingers. It should hold together. If it is too wet, add 1 tablespoon more oats. Chill the mixture for 20 minutes.
- Heat the oven to 200°C (400°F) and line a baking sheet with parchment. Shape the mixture into 6 patties about 2 cm (3/4 inch) thick and place them on the tray.
- Brush the tops with a tablespoon of oil and bake for 15 minutes. Flip, brush the other side with the remaining oil and bake for 12 to 15 minutes more, until firm and browned.
- Let the burgers rest for 5 minutes. Spread mayonnaise on the buns and build with a patty, lettuce, tomato, red onion and pickles.
Tips
- Dry the lentils well after draining. Wet lentils are the main reason veggie burgers turn out soft and crumble.
- For a pan-fried crust, cook the patties in a skillet with 2 tablespoons of oil for 4 minutes per side instead of baking.
Questions and answers
Can I freeze lentil burgers?
Yes. Freeze baked, cooled patties with parchment between them for up to 3 months. Reheat from frozen in a 200°C (400°F) oven for 15 to 20 minutes.
Why are my veggie burgers falling apart?
The mix was probably too wet or not chilled. Drain the lentils well, mash half of them, chill the mix and handle the patties gently, flipping with a wide spatula.
Can I make them gluten-free?
Use certified gluten-free oats and serve the burgers in gluten-free buns or lettuce wraps. Replace the soy sauce with tamari.
How long does it take to make Walnut Lentil Burgers?
About 55 min in total: 25 min of preparation and 30 min of cooking.
How many calories are in Walnut Lentil Burgers?
About 520 kcal per serving, with 16 g of protein, 63 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 63 g |
| Fat | 22 g |
| Fiber | 11 g |
| Sugar | 10 g |
| Sodium | 680 mg |
Estimated values, calculated from the ingredients.
