December 23, 2022

Last Updated on December 23, 2022

These plant-based walnut lentil veggie burgers are a delicious meal prep to stock your freezer with. They’re packed with fiber, heart-healthy fats, and so much flavor.

Walnut Lentil Veggie Burgers

Lentils are one of those pantry staples I always keep around for simple meal preps. They’re full of fiber and plant-based protein, and are so versatile! These nutrient packed walnut lentil burgers are made with canned lentils and walnuts for an added boost of fats and texture.

They’re a nutritious way to incorporate more whole-grains, fiber and vegan protein into your diet.

I made these burgers into sliders and paired with a creamy whipped feta dip and brioche buns. They’re the perfect way to change up your weeknight dinners, or a delicious holiday appetizer to serve your guests.

To keep them completely vegan, you can serve them with a homemade chipotle tahini.

What you’ll need to make walnut lentil veggie burgers:

These burgers are flavored with simple spices and added veggies, and are held together with oat flour, which provides more whole-grain and fiber. Here’s what you’ll need to make these delicious lentil burgers-

Brown lentils- I like to get canned lentils so they’re pre-cooked and save an extra cooking step
Walnuts- I love using walnuts in veggie burgers to add a little texture and omega-3 fats
Onions & carrots for added veggies
Oat flour to help bind the burgers. You can make your own oat flour by blended rolled oats in a blender, or substitute your favorite breadcrumbs (regular or gluten-free)
Balsamic vinegar and lemon zest for a boost of flavor
Spices like cumin, smoked paprika, garlic, salt & pepper

These burgers are so easy to whip up, and store really well in either the fridge or freezer.

Prepping and storing your lentil burgers

Cooking instructions

You can bake these lentil burgers or pan-fry them depending on preference. To bake, Iayer them on a sheet pan and drizzle them with oil, then bake on 400 F degrees, flipping halfway through.

To pan-fry, heat a skillet with olive oil and grill the burgers on medium heat for about 2-3 minutes per side.

Storing the burgers

These lentil burgers make for the perfect make-ahead recipe because they can be frozen for up to 3 months after baking them. You can also refrigerate them for up to 5 days, and warm them in an oven, on a skillet or in the microwave.

This recipe is simple, nutritious, and SO good- I can’t wait for you guys to try it!

Walnut Lentil Veggie Burgers

0 from 0 votes

Course: Main

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

NOTES: this recipe makes about 10 mini burgers or 6 larger burgers

Ingredients

1 1 ½ cups cooked brown lentils
1 1 ½ cups walnuts
¾ cup oat flour
1 cup 1 shredded carrots
½ yellow onion, diced
2 tbsp 2 balsamic vinegar
1 tsp 1 lemon zest
1 tsp 1 cumin
1 tsp 1 smoked paprika
1 tsp 1 garlic powder
½ tsp salt
½ tsp black pepper
Olive oil
Serve with
Whipped Feta
Slider buns

Directions

Preheat the oven to 400 F
Add the walnuts, lentils, carrots and diced onion to a food processor or blender. Pulse the mixture for 20-30 seconds. Scrape down the sides and pulse again for another 20-30 seconds. The mixture should be mostly mashed, with some thicker pieces still remaining- not a complete paste.
Transfer the mixture to a bowl and add in the spices, balsamic, lemon zest and flour. Combine everything together using your hands.
To make the burgers, I like to wet my hands or add some oil between my hands so the mixture is easier to work with. Take about ¼ cup of the mixture and shape into mini patties.
Place the burgers onto a parchment lined sheet pan. Drizzle them lightly with olive oil
Bake them for 20-25 minutes total, flipping them halfway through. I like to add another light drizzle of olive oil when I flip them.

Alternatively, you can grill them in a pan with a little olive oil on medium heat for about 2-3 minutes per side.
The baked burgers can be refrigerated for up to 5 days, or frozen for up to 3 months.