These Walnut Lentil Veggie Burgers are hearty and delicious. Serve them for dinner when you’re on a time crunch or whip them up for your next backyard BBQ!
1 ½ cups California walnuts
1 ½ cups cooked brown lentils
1 cup shredded carrots
½ cup chopped yellow onion
½ cup oat flour
2 tbsp balsamic vinegar
1 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp finely grated lemon zest
½ tsp salt
½ tsp black pepper
Olive oil
Small rolls, lettuce, sliced tomato, sliced red onion and any of your favorite burger toppings
Preheat the oven to 400 F and line a large baking sheet with parchment paper.
Place the walnuts, lentils, carrots and onion to a food processor or blender. Pulse for 20 seconds. Scrape down the sides and scoop the mixture from the bottom to the top. Repeat twice more. The mixture should be mostly mashed with some larger pieces still remaining- not a complete paste.
Transfer to a bowl and stir in the flour, balsamic, spices, lemon zest, salt and pepper. Mix well 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 little burgers.
Divide mixture into 10 equal portions. Using wet or lightly oiled hands shape into small 10 burger patties. Place on prepared baking sheet and brush lightly with olive oil.
Bake for 15 minutes, then flip and brush lightly with oil again. Cook for 15 minutes more.
Alternately, they can be cooked in a skillet with a little olive oil over medium heat for 2 to 3 minutes on each side. Serve on rolls with any desired toppings.
Burgers may be stored in a covered contain in the refrigerator up to 5 days, or frozen for up to 3 months.
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