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Lentil-Walnut Veggie Burgers
with green bean “fries”

Active: 40 min Total: 40 min
Homemade veggie burgers can be hard to get just right, but these lentil-walnut veggie burgers received good reviews when first featured in 2015, so we're bringing them back. Just be sure to adjust the veggie patties according to the recipe instructions so that they hold together.
Smarts: We know that it’s a stretch to call green beans “fries,” but we do think they are nearly as fun to dip in balsamic aioli as their starchy counterpart. Just be sure not to overcook the beans so they still retain some crunch.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Lentil-Walnut Veggie Burgers:
  • Basil leaves, fresh - 8 leaves , finely chopped
  • Mushrooms, brown - 12 oz , chopped (look for pre-chopped to save time)
  • Lentils, French or green and cooked - 2 cups (look for vacuum-packed in the refrigerated section; otherwise canned)
  • Oil, cooking - 1 1/2 Tbsp + 2 Tbsp
  • Walnut halves - 2 oz
  • Panko - 1/3 cup
  • Eggs - 1
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Lettuce, romaine - 4 leaves , leaves torn (sub iceberg)
  • Tomatoes, medium - 1 , sliced
  • Hamburger buns - 4
Balsamic Aioli:
  • Mayonnaise - 6 Tbsp
  • Vinegar, balsamic - 2 tsp
  • Lemon zest - 1/2 tsp
Green Bean “Fries”:
  • Green beans - 1 lb , trimmed
  • Lemon juice - 2 tsp

Nutrition Facts

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Prep

  1. Make balsamic aioli - Whisk together mayonnaise, vinegar, and lemon zest. (Can be done up to 5 days ahead)
  2. Basil / Green beans / Mushrooms - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  3. Make patties - Heat oven to 425F / 218C. Drain and rinse lentils. Toss lentils and mushrooms with first part of cooking oil and some salt and pepper. Spread out onto a sheet pan and roast for 15 to 20 minutes, until mushrooms are golden and crispy. When ingredients have cooled, transfer to a food processor. Add walnuts, panko, basil, eggs, salt, and pepper. Pulse until combined. If the mixture feels too wet, add more panko. If it feels too dry, add some more eggs or mayo. Form into 3/4” / 2 cm thick patties (1 patty / serving). (Can be done up to 3 days ahead)
  4. Lettuce / Tomatoes - Prep as directed.

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Make

  1. Heat a non-stick pan or skillet over medium-high heat. Add second part of cooking oil and then patties to heated oil. Sear on each side for 2 to 3 minutes. Lower heat to medium, cover pan with a lid or foil, and cook for another 3 to 4 minutes or until patties feel firm to touch. Remove from heat and let rest.
  2. Place green beans in a microwave-safe dish. Cover with a wet paper towel and microwave for 2 to 2 1/2 minutes, until tender but still a bit crunchy.
  3. Squeeze lemon juice over green beans and season with some salt and pepper.
  4. Toast buns.
  5. Assemble burgers with half the balsamic aioli (reserve the other half), lentil-walnut patties, lettuce, and tomatoes. Serve green beans on the side with the remaining half of balsamic aioli for dipping. Enjoy!

Nutrition Facts

Amount Per Serving
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