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Lentil-Walnut Veggie Burgers
with fennel and green bean salad

Active: 40 min Total: 40 min
These lentil-walnut veggie patties are definitely a hearty meal. Most veggie burgers do fall apart, so don't worry about having to use a knife and fork!
Smarts: Cook up more patties and keep a few extra in the freezer.


Lentil-Walnut Veggie Burgers:
  • Basil - 2 sprigs , leaves from
  • Mushrooms, brown - 12 oz , chopped
  • Lentils, French or green and cooked (look for vacuum-packed in the refrigerated section; otherwise canned) - 2 cups
  • Cooking oil - 1 1/2 Tbsp + 2 Tbsp
  • Walnuts - 1/2 cup
  • Panko - 1/3 cup
  • Eggs - 1
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Lettuce, butter - 4 leaves , for burger toppings
  • Tomatoes, large - 1 , sliced for burger
  • Hamburger buns - 4
  • Creme fraiche - 4 Tbsp
Fennel and Green Bean Salad:
  • Basil - 2 Tbsp , chopped
  • Fennel, small - 1/2 bulb , sliced
  • Green beans - 1 lb , trimmed
  • Vinegar, red wine - 1 Tbsp
  • Dijon mustard - 1 Tbsp
  • Olive oil - 2 Tbsp
  • Capers - 1 Tbsp


  1. Basil (for burgers and salad) / Fennel / Green beans / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  2. Lentils - Drain and rinse.
  3. Make patties - Heat oven to 425F (218C). 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 (just the burger's portion), eggs, salt, and pepper. Pulse until combined. If the mixture feels too wet, add more panko. If it feels too dry, add more eggs or mayo if you have some. Form into 4 patties that are about 3/4” (~2 cm) thick. (Can be done up to 3 days ahead)
  4. Lettuce / Tomatoes - Prep burger toppings.
  5. Make vinaigrette - Whisk together red wine vinegar, mustard, and olive oil. Season to taste with salt and pepper. (Can be done up to 5 days ahead)

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  1. Place trimmed green beans in a microwave-safe dish. Cover with a wet paper towel and microwave for 1 1/2 to 2 minutes, until tender but still crunchy.
  2. 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.
  3. Toss fennel, green beans, capers, and basil with vinaigrette.
  4. Toast buns if desired and assemble lentil-mushroom burgers with patties, creme fraiche, lettuce, tomatoes, and any other burger condiments you enjoy. Serve with green bean salad on the side.



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