Recipe Protein-Packed Lentil Walnut Burger
July 28, 2016
Our satisfying vegan Lentil Walnut Burger is layered with so much scrumptiousness, your traditional-burger friends and family members will want a bite, too. Using canned lentils and a food processor cuts down on preparation time, making these nutrient dense, protein-packed plant-based patties perfect for weeknights and fuss-free family dinners at home. But the time-saving magic of this recipe doesn’t end there—our Lentil Walnut Burger patties freeze beautifully, too! Treat yourself to a two-in-one. Double (or triple!) the recipe, enjoy some tonight, and save the rest as a make-ahead meal your future-self will thank you for the next time you don’t have the energy or minutes to start dinner from scratch.
Serve them on toasted Silver Hills Sprouted Whole Grain Burger Buns, and top with your favourite condiments and burger toppings.
What are your favourite ways to top this burger? (Or any of our other veggie burger recipes?) Tell us and share your photos on our Facebook and Instagram pages!
For the Lentil Walnut Burger Patties:
- ½ medium onion , thinly sliced
- 1 Tbsp ground flax
- 2 ½ Tbsp water
- ¾ cup walnuts , toasted and cooled
- 1 cup portobello mushrooms (about 1 medium cap), roughly chopped
- ¾ cup lentils , cooked (we used Eden Organic canned lentils, rinsed and drained)
- ⅓ cup breadcrumbs (we used Squirrelly Bread and our recipe for homemade sprouted breadcrumbs)
- ½ tsp dried thyme
- to taste coarse salt
- to taste ground pepper
- 2 Tbsp olive oil
- 4 Silver Hills Sprouted Bakery Organic Sesame Hamburger Buns (or Silver Hills Bakery plain Sprouted Hamburger Buns), toasted if desired
- to taste your favourite plant-based burger toppings and condiments
- Mix flax and water in a small dish and let sit for 15 minutes, until thickened.
- While your flax gels, toast walnuts in a dry pan until lightly browned. Set aside to cool.
- Sauté onions in 1 tablespoon oil over medium heat until caramelized and let cool. You can add a pinch of salt to draw out the moisture and a pinch of sugar to speed caramelization, but time and patient stirring works equally well.
- In a food processor, combine sautéed onions, toasted walnuts, and mushrooms and pulse until mushrooms are coarsely chopped. Add lentils, seasonings, breadcrumbs, flax mixture, and remaining oil, then pulse until combined and mixture holds together. Do not over-process; there should still be some lentil and mushroom pieces for texture.
- Divide into 4 equal parts and form into patties. Pan fry burger patties until warmed through, or freeze for later.
- Serve on Silver Hills Sprouted Whole Grain Burger Buns (with or without sesame seeds, toasted or fresh from the bag). Top with your favourite sauces, condiments, and fresh veggies.
Try these handy tips!
- One standard 398ml / 14oz can of lentils = 1 ½ cups of cooked lentils, so you can double this recipe and use up the whole can.- Using dried lentils? Remember they more than double in volume from dried to cooked, so you’ll need ⅔ cup of dried lentils to make roughly one can worth of cooked lentils. Be sure to use green or brown lentils (not red) to get the right texture for this recipe.- Use up leftover cooked or canned lentils as a protein boost in your next salad.
- 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.