Lentil walnut burgers




Adapted from The Moosewood cookbook by Mollie Katzen

These two burgers were served together for week #2 of Meatless Mondays Burgerpalooza. The upper burger on the plate is the lentil walnut, the lower burger is the walnut burger.

Lentil walnut burgers are satisfying, dark, earthy and full bodied. Enjoy these burgers with ketchup, salsa, melted cheese, or a thick slice of roasted tomato & some avocado slices.  You can broil, bake or sauté these. I prefer them pan sautéed so they are browned and crispy.

Makes ~ 14 burgers (freeze them!)


1 ½ cups dry green lentils, vegetable broth powder or bouillon cube, shake or 2 of turmeric


1 -2 TBS butter or olive oil

1 small onion (red or white), finely chopped

2 cloves of garlic, minced

1 stalk celery, diced

1 small green pepper (optional), diced

5 oz fresh mushrooms (1 ½ cups), diced

1 carrot, peeled and finely grated

1 cup toasted walnuts, diced (or pan saute them to brown)


1 tsp. salt

Black pepper

1 tsp. chili powder

½ tsp dry mustard


5 TBS tomato paste

2 eggs, beaten

Dash or two of Worchester sauce

Shake or 2 tobasco or cayenne pepper (optional)


¼ cup or so of cooked rice (or cous cous, or grain of choice)


Preheat oven to 375 IF you are oven toasting your walnuts.

Place lentils in medium sauce pan.  Cover with water; add some vegetable broth powder or bouillon cube & a shake of turmeric.  Cook until tender, 25 -30 minutes. Drain liquid and set lentils aside.

To oven toast walnuts:

Simply spread walnuts on cookie sheet in oven for 7-10 minutes, making sure they don’t burn! Dice when cool enough to handle.

While lentils are cooking, sauté vegetables (with walnuts if sautéing) & spices.   Transfer sauté to a large bowl. Add the cooked lentils and rice. Mash moderately (not so much that veggie chunks are lost). Add tomato paste & Worcestershire sauce (& tobacco/hot sauce if using). Taste and adjust seasonings. Add eggs. Mix well. Form into large flat patties. Refrigerate for 30 minutes.

If broiling: Lightly oil baking pan just under each burger & broil (on 400) on both sides until browned  OR pan sauté.  Add toppings as desired. Try broiling some cheddar cheese on top.



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