Spiced Lentil Walnut Burgers. Easy Flavorful Burger patties with avocado ranch. Vegan Burger Recipe. Soyfree Easily gluten-free. Serve as burgers or over salad.
These scrumptious and filling patties have lentils, rice, walnuts and loads of flavor in them. It’s been a while since I made burger patties. I am hoping these fantastic burgers will be magical enough to get us some sunny days in the cloudy PNW. Am I ready for warmer days with loads of sunshine. The grey starts to depress even the chirpiest of the people and birds around.
I use cumin, coriander, garam masala in these. Feel free to use your own combination of flavors such as cumin + chipotle + oregano, or coriander + berbere, or a chili powder blend of choice. Add some coarsely ground fennel seeds for a sausagey flavor. Since the burger mixture is cooked, you can fix and adjust the flavors before committing to the patties!
I served these Lentil Walnut Burgers /patties with my avocado ranch, lettuce, juicy tomatoes, onions, pickled jalapeno and a melted chao cheese slice! I am topping he next batch with a load of caramelized onions. The sweet onions go really well with the earthy lentils. Use any vegan ranch or mayo, some ketchup or bbq or other sauces of choice. To troubleshoot any veggie burger patties(crumbly, too soft etc), see my tips on this burger round up post. Happy Burgering!
More burgers from the blog
- BBQ Veggie Burger with Mango Carrot Cabbage slaw
- Spicy Chickpea yellow Lentil Burgers
- Bean Broccoli Lentil Burgers
- Amaranth Black Bean sliders with roasted red pepper sauce
- Red Lentil and Cauliflower Burger with Onion rings and Chipotle Habanero Mayo
- Grill-able Artichoke Cauliflower Spinach Bean Burger
- and a 35 Veggie burger collection round up!
Lately the facebook page has been getting angry non vegans asking me to change the name of the food to something other than burger, as Burger always equals meat. Well, please see this definition on Mirriam Webster. I did not make that definition. Burger is a generic term for a sandwich type food, that can be a hamburger, other meat burger, made with tofu, veggies, beans etc. Lentil Walnut Veggie Burgers!
Reading for the day-
Catch my interview at MasalaMommas this week.
Videos to watch
- This beautiful Indian wedding. It is big, long, cultural and vegan, does not use flowers, non biodegradable waste/plastics, no silk, pearls, leather. Amazing!
- This video shot at Pasado’s safe haven with Children and the sanctuary animals
- Cost of cheap clothing on the people and the planet
The burger patties can also be baked. I prefer to cook them on a pan for a crispy exterior and moist juicy interior. Baking can dry the patties out a bit. If you use a good non stick pan, oil might not be needed for the roasting.
If you try these patties, leave me a comment, rate the recipe(when you try it), tag me on Instagram #veganricha, let me know what you think, love, not like, suggestions. Feedback keeps me motivated (esp in this grey weather) and helps me improve!
Video:
Lentil Walnut Burgers
Ingredients
- 1/2 cup (7 g) chopped red onions
- 1 clove of garlic
- 1/4 inch (0.25 inch) ginger
- 1/3 cup (39 g) walnuts
- 1/4 cup (4 g) packed cilantro
- 3/4 tsp (0.75 tsp) salt or more depends on if the lentils were salted
- 3/4 tsp (0.75 tsp) each of ground cumin coriander
- 1/2 tsp (0.5 tsp) garlic
- 1/2 tsp (0.5 tsp) cayenne hot! or use sweet paprika + a good dash of black pepper for less heat
- 1/2 tsp (0.5 tsp) garam masala
- 3-4 (3 ) basil leaves optional
- 3/4 cup (142.5 g) cooked brown or white rice
- 1 1/2 cups (299.28 g) cooked brown lentils or 1 15 oz can. I used Indian brown lentils
- 2 tsp ketchup or bbq sauce
- 1 tsp oil
- 1 flax egg 1 tbsp flax seed meal mixed in 2.5 tbsp warm water, let sit for 2 minutes
- 3-4 tbsp (3 tbsp) breadcrumbs or flour use gf breadcrumbs or flour to make gf
Instructions
- In a processor, process onion, garlic, ginger, walnuts and cilantro until finely chopped. Alternatively, cook the onions and garlic in 1/2 tsp oil until they are golden and then add to the processor.
- Add the spices, salt, basil, rice, half of the cooked lentils and pulse a few times until well combined. Transfer to a bowl with the rest of the lentils. Add ketchup, oil, flax egg and mix everything until evenly mixed in. Mash a bit if needed and mix in. Taste and adjust salt, spice, herbs if needed. Add in the breadcrumbs or flour and mix in. Let the mixture chill for 10 minutes.
- If the chilled mixture is too wet, add in more flour or breadcrumbs. The amount needed depends on the moisture in the veggies, the kind of lentils and just general mood of things in the mixture. Add more breadcrumbs or flour if too sticky wet. Add another flax egg if too crumbly to make patties.
- Shape into 4 large patties. Pack well. Heat a skillet over medium high heat. Add a drizzle of oil and spread it around. Place patties on the skillet and cook for 4 to 6 minutes per side.
- Serve with vegan ranch/avocado ranch or mayo or ketchup, mustard or other dressing of choice. Add some caramelized onions or other toppings.
Video
Notes
Add 2 tbsp nutritional yeast. To Bake: I normally bake lentil burger patties at 400 degrees F for 15 minutes, then flip and bake another 10 or more minutes until golden. I haven't tried baking these particular patties. Let me know if you do.
Nutrition
Wendy says
November 19, 2016 at 2:35 pmThese burgers were delicious and formed easily into a patty! My husband couldn’t stop raving about how good they were. We will make again. Thank you for having a terrific website.
Chris says
January 10, 2017 at 2:47 amBoth of us really enjoyed our lentil walnut burgers tonight. Will definitely be making these a staple in our house. Thanks so much.
Greetings from Australia!
Brenda says
January 15, 2017 at 6:32 amSo happy you posted the Best of 2016 as that is how I found these super yummy burgers….so flavourful! A family hit!
Delaney Wray says
February 27, 2017 at 7:25 amThese were amazing!! I doubled the recipe last night and made 16 patties for the week! I also baked them and they turned out fantastic! 10 minutes one side & 10 minutes on the other! I just had to make sure the baking sheet was oiled down well. 😉 Great recipe! Thanks!
Suki says
March 9, 2017 at 6:15 amGreat recipe, do we have any substitute for rice?
Richa says
March 9, 2017 at 10:08 amAny other cooked grain like broken wheat, barley, quinoa or millet.
Meaghan Kennedy says
February 25, 2020 at 8:58 pmWe tried quinoa. We had to make them thinner because the mix was too wet despite using extra whole wheat flour and flax. I think baking would had helped with the extra moisture too . Very good taste.
DISTANCEWIDE says
March 28, 2017 at 3:36 amIt is often difficult to find good vegan burgers when eating out or traveling with our camper van. But this recipes looks yummiiii and we will certainly try it when BBQ on our roadtrips. Thank you so much for sharing.
Emily says
March 28, 2017 at 5:07 pmwhat would be a good substitute for cilantro? Could I use dried?
Richa says
March 28, 2017 at 5:56 pmuse basil or just omit
Rebecca Ramirez says
May 18, 2017 at 2:17 pmDefinitely going to try these!
Sara says
May 19, 2017 at 4:34 amI tried it yesterday and I cooked it in the oven, it was perfect. So goood 🙂
Anneka says
June 26, 2017 at 9:28 pmDelicious! I made these with crumbled tofu instead of lentils, because we have a lentil allergy in my family, and everyone enjoyed them. Thanks! 🙂
caitlin says
August 5, 2017 at 1:32 pmcan these be made ahead and frozen?
Richa says
August 5, 2017 at 8:25 pmyes. prebake for half the time and freeze them. Then pan fry on the skillet to warm and crisp.
Suzy says
October 21, 2017 at 5:47 pmCould a can of black beans be subbed for the lentils?
Richa says
October 25, 2017 at 10:27 amyes. You will need to mash half the beans really well so that they can act as a binder to hold the burger together
Kristina says
December 17, 2017 at 5:43 amThese worked out really well for me last night, even accounting for adjustments I had to make because of what I had in the house. Even my picky eater liked them. I used sticky short grain rice instead of long white or brown and a ground chia egg instead of a flax egg and unsalted pumpkin seeds instead of walnuts. Hubby likes a toothsome burger so next time I will chop the nuts by hand and keep them for the last addition rather than the first in the processor. I may also use pearled barley instead of rice because it stays firmer after cooking than rice.
Anyway, very grateful for all your recipes. I have made several and they are always delicious. Thank you.
Richa says
December 17, 2017 at 12:07 pmAwesome! brown rice also is firmer than white. barley would be a great addition.
Caleb says
February 7, 2018 at 4:19 pmHaving been vegan for the past 9 years, I have made a LOT of vegan burgers. These burgers were, by far, the most flavorful I have ever had. They were amazing. They held together reasonably well, but next time I might add a little extra flax egg or use a different grain, such as barley, as suggested above, to make them even firmer. This is the first recipe I’ve made from this blog. If the other recipes are half as good as this one, I’ll never have to look anywhere else for vegan recipes!
Richa says
February 7, 2018 at 5:03 pmI am so glad you loved these! There are a bunch more on the blog and another 15 in my book. Adjust the mixture before shaping if they are not holding up well. The lentils, beans, grains all can have different moisture levels and mush levels (depending on how long they were cooked, the type or bean, lentil, grain etc), and the size of the ingredients (larger beans/veggies will make them crumbly if not mashed enough). Add more binding (flax egg for wet binding, breadcrumbs for dry binding) as needed.
Larissa says
March 5, 2018 at 12:27 amI find it funny that meat eaters are complaining that your burger should be renamed. I am from Australia and was always confused when Americans refer to the meat patty as the burger when the whole meal – the bun, the salad, the condiments and the patty is called a burger. Looks awesome by the way and I’ll be trying it out really soon. thanks.
Nadia van der Merwe says
April 4, 2018 at 4:44 amHi Richa, Thank God for people like you who post delicious vegan recipes. I have made your burgers twice. I love it. First time the ginger flavour was a bit strong for me and my husband doesn’t like the cilantro flavour. I will also try doubling the sauce and other spices content as I live in an Indian hub in South Africa and we are so used to all things spicy and hot 🙂
Sara Miller says
April 9, 2018 at 5:55 pmHi Richa,
What a delicious recipe! We made it this evening and it was perfect. We used black lentils for a dark color and changed the spices for a more mesquite flavor. My three year old loved it!!!
Thank you! Thank you! Thank you!
Richa says
April 9, 2018 at 5:58 pmThats awesome!
Jackie says
May 12, 2018 at 3:05 pmRicha, with the serving info you give….is it for one burger or..?
Just bought second of your books, the recipes are so tasty!!!
Richa says
May 12, 2018 at 4:16 pmit makes 5 to 6 burgers
Richa says
May 12, 2018 at 4:16 pmAwesome!! Thanks!
Jackie says
May 12, 2018 at 5:00 pmSorry, I wasn’t clear….it says 429 kcal. Is that per burger? Or is it approx 86kcal per burger ( if making 6.
Richa says
May 12, 2018 at 11:37 pmits for the serving size on the widget. it was set to 2. so 2 to 2.5 patties per serving. I updated it with a serving size of 4 (4 large patties), so the nutrition values are for 1 patty now.
Stephanie Osenkowski says
June 19, 2018 at 4:52 pmThese are fantastic! Thank you so much!
Mallory says
July 2, 2018 at 10:23 amI love these. The flavor is on point! I would have never thought garam masala would be tasty in a burger recipe… but I’ve made them twice now and they are hit with my (meat-loving) husband and 1 year old. I need a little help with keeping the patties together. They crumble up on me in the pan if I’m not SUPER careful with them. Is this normal? Any advice?
Richa says
July 2, 2018 at 11:08 amawesome! no they shouldnt break like that. i can make these on a grill pan too without breakage. You maybe needing additional binding, like breadcrumbs or flour, or more mashing of the lentils and veggies as if they are large they interfere with binding. Also see more tips on this post https://www.veganricha.com/2015/08/35-vegan-veggie-burger-recipes.html
Tera says
September 20, 2018 at 9:12 pmThis is the best vegan burger I’ve tried on Pinterest so far… & I’ve made a lot! The burgers turned out so good! Very flavorful, healthy & easy to follow recipe.
Thanks for the recipe!
Cat._.lady says
November 2, 2018 at 1:06 amHi Richa! What are these brown lentils called in Hindi? I couldn’t find them at my regular Indian grocery shop. The guy said if I could tell him the Hindi name, he could look or source it for me. Many thanks. And as always, I love and appreciate your hard work
Richa says
November 2, 2018 at 9:50 amsabut masoor. See my indian dal names page . probably bookmark it for shopping 🙂 https://www.veganricha.com/indian-dals-names
STRANGE says
December 3, 2018 at 8:26 amThese patties came out perfect! The flavor is great and they are soft and moist, while also holding together perfectly. I didn’t even need to add flour or bread crumbs, which made me happy.
I am so glad I found your cooking book two years ago. I have never been disappointed using your recipes and you still continue to surprise me and diversify my cooking.
Richa says
December 3, 2018 at 10:21 amyay!!
Amy says
December 3, 2018 at 5:59 pmThese were so delicious! Thank you! I have both your books and every recipe (I’ve made 20 +) has been wonderful.
Richa says
December 3, 2018 at 6:38 pmawessome!
leslye lawrence says
May 6, 2019 at 2:30 pmJust made these last night and they were great…albeit they fell apart a bit. Will have to experiment. I didn’t use a lot of flour, but will next time. I’m thinking of trying garbanzo flour instead of wheat…maybe a little more protein and, while not gluten free, I’d like to reduce my wheat intake.
I wonder about grating some carrots and beets to incorporate more veggies. I’ll try that too next time. These will definitely become a staple in our household. Thank you!
Jennifer says
November 16, 2019 at 7:23 amWow! My husband and I decided to try a vegan diet about a month ago, after watching the Netflix doc, “The Game Changer”. After a month, and trying some very delicious vegan recipes, we are hooked! And it’s because of recipes like this one.
I have made this recipe a staple in my kitchen, as it is very adaptable to any recipe.
A weekend breakfast patti , cooked and crumbled in chili, in a veggie filled wrap, salad, or a pasta dish! Mixed in different batches, with different spices, or different nuts or pepitas,
it can be used as your main Protein. Try pressing on a lined baking sheet, and bake, browning top and bottom, and crumble or freeze in blocks for later use.
Thank you!
Richa says
November 16, 2019 at 9:57 amThats aweesome! sos glad to hear about your transition! so many great ideas for the patties!
rheagan says
December 17, 2019 at 6:19 pmHow about freezing these?
Richa says
December 18, 2019 at 12:04 pmyes, bake and freeze
Jess says
March 14, 2020 at 10:50 amThese are SO GOOD. Seriously. A friend made them for me and I asked her to share the recipe. Now I’m going through your site printing off all the recipes I want to try and I hope they measure up to these burgers!
Richa says
March 14, 2020 at 6:29 pmawesome
Lillie says
April 3, 2020 at 7:48 amI read this as “1/4 cup” of ginger instead of “1/4 inch” and was thinking to myself at the time this sounds like a lot of ginger but oh well it’s what the recipe says! Oops! They’re still really tasty though.