This satisfying vegan Lentil Walnut Burger is layered with so much scrumptiousness, your more traditional-burger friends may want a bite. Why show up at the barbecue with a pack of bland, frozen veggie burgers that will fill you up with too many calories, extra sodium, and little nutrition? In a few minutes, mix up savoury lentils, walnuts, and portobello mushrooms with candy-sweet caramelized onions in your food processor to make these easy plant-based patties with the recipe below. Then pass on the ketchup to top with creamy avocado pesto, spinach, caramelized onions, and fresh sliced tomatoes.
How to make a better veggie burger with a plant-based patty on a sprouted whole grain bun
- Freezing our Lentil Walnut Burger patties? Make them easier to separate by freezing in a single layer on a baking sheet before transferring to a sealed bag or container, or stack with squares of parchment paper or waxed paper between each patty. Freeze before pan frying, and fry from frozen until the centre is heated through.