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.
Lentil-Walnut Burgers
Ingredients
- 1 tbsp ground flaxseed + 2 1/2 tbsp water (flax egg)
- 3/4 cup raw chopped walnuts
- 1/4 cup rolled oats (gluten free if needed)
- 1/3 cup chopped onion
- 2 cloves garlic, minced
- 3/4 cup cooked brown or green lentils (well drained)
- 1 cup finely shredded carrot or zucchini
- 1 tbsp tamari or soy sauce
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp finely grated lemon zest
- salt and pepper to taste
- olive oil for cooking
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside.
- In a small bowl, combine the ground flaxseed and water to make the flax egg. Let sit 5 - 10 minutes to thicken.
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant and lightly browned. Let cool slightly. This is an optional step.
- In a food processor, finely grind the walnuts, oats, onion, and garlic. Do not process so much that you get a paste.
- Add the lentils, carrot, flax egg, tamari, smoked paprika, cumin, lemon zest, salt, and pepper. Quickly pulse the mixture until it just comes together as you want it to retain texture.
- Divide the mixture into 4 balls and place on the baking sheet. Gently press them into four equally sized burgers. If the mixture seems too dry add a bit of water, if too wet add a little more oats.
- Brush the top of the patties with olive oil and bake for 10 minutes.
- Flip the burgers, brush with olive oil, and bake for 8-10 additional minutes until golden brown and crisp on the outside.
- Alternatively, heat a skillet over medium heat with a small amount of olive oil. Cook the patties for 4-5 minutes per side.
- Serve with your favorite toppings and accompaniments!
Notes
- You can refrigerate the uncooked patties for up to 3 days or freeze them (cooked or uncooked) for longer storage.
- Use French green lentils for a firmer texture or brown lentils for a more tender, blended result.
- Add a spoonful of BBQ sauce to the mixture or brush on while cooking for a smoky BBQ flavor.