If you missed last year’s Black Bean Burger recipe, grab a copy here, or kick it up a notch for National Burger Day 2021 with our Lentil Walnut Burger recipe.
You can change the taste and make your Lentil Walnut Burger patties taste individually different by adding:
- cumin
- coriander
- garam masala
- chipotle
- oregano
- berbere
- or chili powder
For a more meaty and sausage-y kind of flavour, add coarsely-ground fennel seeds.
Lentil Walnut Burger patties taste great with homemade mayonnaise! For an extra protein boost, try Correxiko’s Delicious Collagen-Infused Eggless Mayo recipe now.
Of course, a more traditional sauce such as
- ranch
- avocado
- jalapeno
- ketchup
- bbq
- mustard
- or cheese
will also do quite well and add flavour to your burger. Caramelized onions with sweet garlic and pickles can also create a taste sensation when combined with Correxiko’s Eggless Mayonnaise.
These Lentil Walnut Burger patties can be baked, pan-fried in olive oil, or grilled and are vegan and vegetarian friendly, as well as soy-free and gluten-free (if you use gluten-free breadcrumbs or flour).
Serves: 4
Cooking time: 35 mins
Ingredients Needed
- 1/2 cup diced onions
- 1 clove of garlic
- 1 tablespoon diced ginger
- 1/3 cup walnuts, finely chopped
- 2 cups brown mushrooms, finely sliced (optional)
- 3/4 teaspoon salt (if using unsalted lentils)
- 3/4 teaspoon diced garlic
- 1/2 teaspoon sweet paprika
- black pepper to taste
- 3/4 cup cooked brown rice
- 1 1/2 cups cooked lentils (of any colour, but brown looks more burger-y)
- 2 teaspoons ketchup or bbq sauce
- 3 tablespoons olive oil
- 1 tablespoon flax seed meal (mix in 2.5 tablespoons warm water and let sit for 2 minutes)
- a handful of breadcrumbs or flour
- your choice of spices
Served with:
- 6 plain or seeded buns
- Thinly sliced tomatoes (optional)
- Thinly sliced raw onion
- Fresh lettuce
- Feta or mature cheddar cheese
- Correxiko’s Delicious Collagen-Infused Eggless Mayo
Instructions and Cooking Methods
- To bake, preheat oven to 400°F/200°C.
- Line a baking sheet with foil or baking paper.
- Heat a frying pan over medium heat and sauté the onion, garlic, ginger, and spices until softened and slightly browned. Add mushrooms and continue to brown.
- Add rice and half the cooked lentils and pulse in a blender until well combined.
- Transfer to a bowl and add the rest of the lentils, the ketchup, 1 tablespoon of oil, and the flax seed meal, and mix together until everything is evenly combined.
- Taste and adjust salt, spices, and any herbs used, if needed.
- Add breadcrumbs or flour and mix well. Let chill for 10 minutes.
- Test the wetness of the chilled mixture and add more flour or breadcrumbs, if needed.
- Add more flax seed meal if too crumbly to make patties.
- Shape into 4 large patties and pack tight.
- To grill, slide under the grill in your oven, and turn once in 15 minutes. Remove from oven and serve after 30 minutes in total.
- To pan-fry, heat 2 tablespoons of olive oil over medium-high heat and cook for 4-6 minutes per side, or until golden brown.
- Top your burgers with Correxiko’s Eggless Mayonnaise or your favourite toppings, or keep in the refrigerator until needed (keeps +/- 30 hours).
- Serve on seeded or plain buns.
For more great vegan burger recipes, check out the video from AvantGardeVegan below:
