Lentil-Walnut Veggie Burgers
with green bean “fries”
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.
- Basil - 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
- Mayonnaise - 6 Tbsp
- Vinegar, balsamic - 2 tsp
- Lemon zest - 1/2 tsp
- Green beans - 1 lb, trimmed
- Lemon juice - 2 tsp
- Make balsamic aioli - Whisk together mayonnaise, vinegar, and lemon zest. (Can be done up to 5 days ahead)
- Basil / Green beans / Mushrooms - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- 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)
- Lettuce / Tomatoes - Prep as directed.
- 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.
- 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.
- Squeeze lemon juice over green beans and season with some salt and pepper.
- Toast buns.
- 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!
Excellent. Family favorite.0 Helpful
These were different and good! Liked the Basil and mushrooms0 Helpful
Delicious, easy and healthy. I added scallions and cilantro for a little more flavor.0 Helpful
This was DELICIOUS. My husband is not into veg stuff too much, and he loved this lentil-walnut burger, the texture and color were surprisingly a lot like beef. The 4 servings made 5 generous patties (almost needed larger buns). Dried basil worked just fine with it. I added an extra egg, and only having 10 oz of mushrooms I added an extra ounce of the walnuts. We topped it with sharp cheddar cheese, lettuce, tomato and the mayo without lemon. I used dry lentils, which I cooked in the instant pot (1 cup to 1 3/4cup chicken broth for 15 min) and that was a perfect texture for this.0 Helpful
Very impressed with this recipe. Everyone enjoyed it. Patty had great flavor.0 Helpful
LOVED this. Brings flavors from the PNW we've greatly missed!0 Helpful