Oh dear me.
Do I have a recipe I am super excited to tell you about!
These delicious Lentil-Walnut Burgers are perhaps the best tasting burgers to ever cross my lips. They give the In a Jiffy Curry Chickpea Burgers some stiff competition! I think they are both tied for 1st place. :)
Vegan Lentil-Walnut Burgers
Adapted from Martha’s Great Food Fast Cookbook.
Ingredients:
- 3/4 cup lentils, picked over and rinsed
- 3/4 cup walnuts, toasted
- 1 piece bread, toasted OR 1/3 cup breadcrumbs
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1/4 tsp red pepper flakes
- 3 cloves garlic
- 1/4 tsp sea salt
- Freshly ground pepper
- 1 tbsp extra virgin olive oil
- 1 chia/flax egg (1 tbsp ground chia or flax + 1/4 cup water)
Directions: Preheat oven to 350F. In a small bowl make the chia or flax egg and set aside. Place lentils in a small pot and add a couple cups of water. Bring to a boil and simmer for about 25 minutes. Remove and rinse in colander. While the lentils are cooking, toast the walnuts by placing the walnuts on a baking sheet and cooking at 350F for about 12 minutes until golden brown and delicious. Let cool. In a food processor, process the garlic, walnuts, toasted bread OR breadcrumbs, garlic, spices & seasonings until combined. Now add oil and lentils and pulse until coarsely chopped (some lentils should be visible and left chunky). Add the flax or chia egg and pulse a bit more until combined. Now shape 4 patties with hands and place on a baking sheet lined with parchment or a non-stick mat. Bake at 350F for 20-22 minutes on each side for a total of 40-45 mins. bake time. Makes 4 patties.
The burger ‘batter’ is insanely good. As a result, the burgers below are a bit smaller than they should be… ;)
After baking they are golden, slightly crispy and the house smells incredible. You will be salivating.
I had it served up in a bun with lettuce, tomato, ketchup, mustard, S & P. I also had a patty just plain on the side because they are to die for.
These were so easy to make…I will be adding these to the veggie burger rotation for sure. I’m sure they could be BBQ’d too if you are gentle with them. :)
I am off to gather my running things for the 10k race tomorrow. The race is almost an hour away and begins at 7:30am, so I have to leave the house by 5:50am sharp. Ick. I’ve got the pre-race butterflies!
Have a great night!
That’s a long way to drive for such an early race! You rock for doing that. On a Monday morning. Have a great race!
Wow good luck for the race!!!
I have now decided what todays lunch will be…
xx
oooh thankyou for sharing these Angela – they look WONDERFUL!
I just came home from the grocery store hoping you would have posted this recipe by now! I bought things that I thought you would have put in them! haha.
AND..I got it all!
I’m off to make them!
Have fun tomorrow morning!
Good luck on the race tomorrow Ange! :)
oh my god these look amazing! i am definitely adding these to my veggie burger rotation as well! thanks angela!
This will be a perfect Labor Day burger alternative…can’t wait to make them!
OH MY, I think I’m literally salivating — I must make these! You have such amazing recipes! YUM-O!
HAVE A GREAT RACE !! :)
Oh, my goodness! They look so good!
I also wanted to let you know that I made the pumpkin scones, and they were INCREDIBLE! I used 2 cups of unbleached all-purpose flour instead of 1 cup all-purpose and 1 cup spelt, and substituted 1/2 cup turbinado sugar for the 1 cup powdered sugar for the glaze–I couldn’t find any vegan powdered sugar, but the natural foods market in my town will probably be restocking soon! =D–so the glaze was grainy, but still really, really good! It actually added a nice, sweet-spicy crunch to the scones that I (and everyone else!) really enjoyed. Also, the scones themselves have a LOT of protein! 21 grams a pop in my batch!
I am going to make a TON more tonight, so the pumpkin doesn’t go bad. =)
Thanks again for this amazing recipe, and good luck tomorrow!! Ganbatte! ^^
Hi Carolyn
How did you get such good protein stats on your scones? Did you add something else/different to them other than Angela’s ingredients? Just curious!
I also want to make the scones, got everything I need to make them tomorrow morning, yum!
Ana
Hey, Ana,
Nope! I think it was probably just the flour.
~Carolyn
Hey again, Ana,
Agh! The flour I put into the calculator was entered by someone else (and incorrectly, at that!)–there are really only 3 grams of protein per scone. Sorry about that.
Ha! Now that makes sense!
I just could not picture that high protein amount in those scones with the ingredients used.
Thanks for letting me know Carolyn!
I can’t wait to make the scones! (wasn’t able this morning but it isn’t going to scape me this afternoon!
Ana
Glad you enjoyed them!!
Hi Angela. Can these uncooked burgers be stored in the fridge overnight and in the freezer longer?
Danielle, I’m sorry it’s been so long since I’ve made these that I’m really not sure. I think they could dry out. I would scan the comments to see if anyone has reported trying this out. Sorry I can’t be of more assistance!
Oh my – these look absolutely scrummy. I am so making these soon!
Those burgers look amazing! I will be making them tomorrow night for dinner. Good luck on your race tomorrow. You are very well prepared and you’ll do great… I can’t wait to hear the results!
Good luck on the race!!
These sound like they would go well with some onion soup on a rainy, fall day. Thanks for the inspiration!
The burgers look great! Good luck on your race tomorrow.
Dang that’s early! Good luck tomorrow!
these veggie burgers sound awesome and your description of food is always soooo great…makes me want them now. good luck on your race!!
I am sure that burger will give you good energy for your race tomorrow!
You can do it…have a blast!
Good luck on your race. With a burger like that I am sure you will do well. :)
Yummm! Those burgers look amazing! Goodluck at your 10k tomorrow morning! :)
Amazing. Your recipe-making ability never ceases to amaze me. And GOOD LUCK on your run!!