Homemade veggie burgers are so much better than store-bought! Pile your vegan Walnut Lentil Burgers high with lettuce, tomatoes, and pickles, or whatever your favorite burger fixin’s are! This lentil burger patty recipe is easy to make, and the patties freeze easily. They're vegan and gluten-free.
Lentil Walnut Burgers
This recipe came about because I was trying to cook through my pantry a few years ago.
I have a little bit of a food hoarding problem. As far as problems go, it’s pretty low on the urgency scale, but I do have a pantry (and fridge and freezer) overflowing with food.
At first glance, one might not even notice that I have a problem. I have a touch of OCD, so everything is neatly organized. I keep most of my grains, beans, nuts, seeds, and flours in labeled jars. Some are in the pantry while others are in the fridge or freezer to keep them fresh.
On closer inspection, it’s easy to see where the problem lies. I have a tendency to buy an ingredient for a particular recipe I’m working on and then just put what’s left in the pantry afterward with no plan for using it.
I’ve had a small jar of lentils in the pantry for quite a while, and my goal early on in the month was to make something with it. Since it’s almost summer, lentil soup didn’t seem appropriate. I also had an inordinate amount of rolled oats and a bag of walnuts lurking in the freezer. A plan to make Walnut Lentil Burgers was hatched.
This recipe is based on my favorite lentil loaf. Leftovers of that beloved loaf make excellent sandwich filling, so why not skip the loaf and go straight to the sandwich?
What You Need
- Rolled oats
- Cooked brown lentils
- Tomato paste
- Garlic powder
- Onion powder
- Dried thyme
- Sea salt
- Black pepper
- Cayenne pepper, optional
See the recipe card for exact amounts.
How to make Vegan Lentil Burgers
These veggie burgers are easy to make and chances are that, like me, you already have a lot of the ingredients on hand.
- First you grind walnuts and rolled oats in a food processor until they resemble a course meal. Be careful not to over process them, or you’ll end up with walnut butter.
- Then you add the rest of the burger ingredients to the food processor, and pulse until everything is combined well.
- Next you form the burgers into four patties. If you have one, a ring mold will help shape them, but forming patties by hand is completely fine.
- Once the patties are formed, you bake them for about 24 minutes, flipping them at the halfway point.
- Finally, you serve the burgers on whole wheat buns with your favorite toppings.
How to Toast Walnuts
Toasting the walnuts really brings out their flavor. You can toast them in a dry pan on the stove over medium heat. Simply stir them occasionally. Or you can pop them in the toaster oven for about 10 minutes.
It’s important to keep an eye on them however you cook them, though, as they can go from almost-done to super-burnt in a matter of seconds. I know this from lots of experience!
Customizing Your Burger
I use brown lentils when I make this recipe, but it will work with red, green, or black lentils, too.
Pretty much another bean can be used, if you don't like lentils. I've made them with black beans and they were terrific!
If you're allergic to nuts, you can double the amount of rolled oats used.
If you follow a gluten-free diet, make sure your rolled oats are gluten-free.
Serving Your Burgers
These burgers hearty and filling, so I have a feeling that even die-hard omnivores will enjoy them. I like to top them with my favorite cashew cheese sauce, lots of pickles, and lettuce and tomato. They would also be delicious with caramelized onions and mushrooms, vegan pepper jack cheese and jalapeños, or even hot sauce.
Serve them alongside
- Grilled Street Fair Corn
- German Potato Salad
- Cruciferous Crunch Salad
- Tomato and Vegan Feta Pasta Salad
Storing Your Burgers
Cooked burgers will stay fresh for about 3 days in the fridge. If you'd like to freeze them, allow them to cool completely, then place slices of parchment paper between them and place them in an air-tight container or freezer bag.
They can be stored in the freezer for about a month. To reheat them, thaw them in the fridge or counter and then pan fry them for a few minutes, or pop them into a 400° oven for about 10 minutes.
Lentil Walnut Burgers
For the Burgers
- ½ cup toasted walnuts
- ½ cup rolled oats
- 1 ½ cups cooked brown lentils or 1 (15 ounce) can, drained and rinsed
- 2 cloves garlic minced
- 3 tablespoons minced onion
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- pinch cayenne optional
For Serving, Optional
- Whole wheat buns
- Vegan Cheese Sauce
- Sliced tomatoes
- Preheat your oven to 400° and line a baking sheet with parchment paper.
- Grind the toasted walnuts and rolled oats in a food processor until they resemble a course meal. Be careful not to over process them, or you’ll end up with walnut butter.
- add the rest of the burger ingredients to the food processor, and pulse until everything is combined well.
- Form the burgers into four patties. If you have one, a ring mold will help shape them, but forming patties by hand is completely fine.
- Bake the burgers for 10-12 minutes. Flip them and bake for an addition 8-12 minutes. They should be golden brown and firm.
- Serve the burgers on whole wheat buns with your favorite toppings.