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Lentil Walnut Veggie Burgers

Updated: Feb 7, 2020

Build your own Lentil Walnut Veggie Burgers today with my favorite girls! So much fun to share good food with good friends! My sister @nicolelmilner is only 11 days behind my due date! How cool is that!!! And it was so beautiful today in Georgia, we got to walk afterwards in T-shirts! 😍☀️ I got the recipe for these delicious burgers from @drstevengundry ‘s website! The original recipe can be found here 🍔 The only modification I did was remove the curry powder and cumin, because those spices have just not been sitting well for me recently! But other than that, delicioso! 🥑 Our burger toppings included sliced avocado, grilled onions, and red sauerkraut, but you can add whatever you want! 🥑 Paired with purple sweet potato fries, which I just slice, toss in avocado oil, paprika, salt & pepper, and airfry at 400 for about 24 minutes. Super easy and delicious! 🍠 Happy Monday guys! 🍔💚

Ingredients (Makes 4 Patties):

1/2 red onion, coarsely chopped

1 clove garlic

1/2 cup walnuts

1/2 cup fresh shiitake, or cremini mushrooms

1/4 cup fresh parsley leaves

3/4 teaspoon sweet paprika

1/2 teaspoon black pepper

1/2 teaspoon dried mustard powder

1/2 teaspoon sea salt

2 cups pressure-cooked lentils (Eden brand canned lentils okay! I used 1 full can)

1 omega-3 egg or 1 vegan egg substitute

1 tablespoon ground flaxseed

1/4 to 1/2 cup cassava flour

Avocado oil spray


1. Preheat the oven to 350° F. Line sheet pan with parchment and spray with avocado oil. Set aside.

2. In a food processor fitted with an S blade, pulse together the following until a smooth paste is formed: red onion, garlic, walnuts, mushrooms, parsley, paprika, black pepper, mustard powder, and sea salt.

3. Transfer to a bowl. Fold in the lentils, egg, and flaxseed, crushing the lentils with your spoon or spatula as you fold them in.

4. Add 2 tablespoons cassava flour and let the mixture rest 5 minutes to absorb the liquid.

5. With your fingers, test to see if the mixture forms a cohesive ball. Add flour bit by bit until the mixture holds its shape when molded. I ended up using a full 1/2 cup of cassava flour.

6. Form into 4 large patties and space evenly on the sheet pan.

7. Bake for 15 to 20 minutes, then carefully flip and bake for an additional 15 minutes. Serve with avocado, mayo, grilled onion, or whatever toppings you like!

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