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Lentil Walnut Veggie Burger

Lentil Walnut Veggie Burger

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Occasion

4th of July

Nutrition

1/2 cup serving

Cook Time

30 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

3 cups lentils, green cooked, divided
2/3 cups walnuts toasted (see recipe notes)
1 medium onion roughly chopped
2 cloves garlic peeled
1 tsp salt
1/2 tsp pepper black; freshly ground
1 tbsp Worcestershire sauce vegan
4 ounces mushrooms button or portabella; roughly chopped
2 eggs (see notes for plant-based substitute)
2 cups breadcrumbs divided (see notes for gluten-free alternative)

Instructions

Preheat oven to 350°. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
In the basin of a food processor, combine 2 cups of the lentils, the walnuts, onion, garlic, salt, black pepper, worcestershire sauce, and mushrooms. Pulse until the mixture forms a smooth, thick paste—scraping the sides as necessary. Don’t have a food processor? Check the recipe notes for an alternative method. Transfer the mixture to a large mixing bowl.
Add in the remaining lentils, the eggs and 1 cup of the breadcrumbs, mix well. Continue adding breadcrumbs, 1/4 cup at a time, until the mixture can easily be formed into patties.
Form the mixture into six large patties and place on the prepared baking sheet. Bake in preheated oven for 20-25 minutes, or until the burgers begin to brown, feel firm, and start to crack on top. Serve immediately or freeze.
To freeze, let burgers cool completely, then freeze flat on a baking sheet until solid, about 3 hours. Transfer to a labeled zip-top freezer bag. Will keep in the freezer for about 3 months. Defrost before heating in skillet, on grill, or in the oven.