Lentil-Walnut Burgers
These Lentil-Walnut Burgers strike the perfect balance between hearty texture and rich, savory flavor—without relying on processed ingredients or faux meat substitutes. Made with cooked lentils, toasted walnuts, and a flavorful mix of herbs, spices, and aromatics, they’re satisfying enough to win over vegans, vegetarians, and omnivores alike.
The earthy depth of lentils pairs beautifully with the nuttiness of walnuts, creating a burger that’s both protein-rich and full of natural fiber—great for keeping you full and fueled. Lentils are super nutritious and one of the most sustainable and nutrient-dense pantry staples around, offering iron, B vitamins, and plant-based protein with every bite. Combined with the healthy fats in walnuts and a few simple, whole-food ingredients, this burger is a wholesome way to rethink comfort food.
Whether you’re serving them on a toasted bun with all the fixings, crumbling them into a salad bowl, or meal prepping them for the week ahead, these burgers are endlessly adaptable. They crisp up beautifully in a skillet or oven and freeze well, making them perfect for batch cooking.
Flavorful, nourishing, and made from real ingredients—this is plant-based eating at its best.
Raw Mango & Coconut Chutney
Ingredients
- ½ cup unsweetened dried coconut flakes
- ½ cup peeled raw mango, diced
- 1/2 avocado, diced
- 1 small green chili, chopped (adjust to taste)
- ½-inch piece fresh ginger, peeled
- ¼ tsp salt, or to taste
- 1–2 tbsp chopped cilantro (optional)
- ¼–½ cup water (adjust for texture)
- Juice of 1 lime
- Optional tempering (adds depth):
- 1 tsp oil (coconut or neutral)
- ½ tsp mustard seeds
- 5–6 curry leaves
- Pinch of asafoetida (hing)
Instructions
- Place the dried coconut flakes in a bowl with warm water for 10 minutes to soften. Drain before using.
- In a blender or small food processor, combine the soaked coconut, raw mango, green chili, ginger, salt, cilantro (if using), ¼ cup water, and lime juice. Blend until smooth, scraping down as needed. Add more water a spoonful at a time to reach your desired consistency.
- Optional tempering: Heat 1 tsp oil in a small pan. Add mustard seeds and let them pop. Add curry leaves and a pinch of asafoetida, then pour the sizzling mixture over the chutney. Stir gently to combine.
- Taste and adjust seasoning. Serve chilled or at room temperature with vadas, dosa, or grain bowls.
Notes
- Store in the fridge for up to 3 days.
- To make it nuttier, add 1 tbsp roasted peanuts or cashews before blending.