Lentil-Walnut Veggie Burgers
with fennel and green bean salad

Name: Lentil-Walnut Veggie Burgers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 sprigs Basil, leaves from; 12 oz Mushrooms, brown, chopped; 2 cups Lentils, French or green and cooked (look for vacuum-packed in the refrigerated section; otherwise canned); 1 1/2 Tbsp + 2 Tbsp Cooking oil; 1/2 cup Walnuts; 1/3 cup Panko; 1 Eggs; 1/2 tsp Salt; 1/4 tsp Black pepper; 4 leaves Lettuce, butter, for burger toppings; 1 Tomatoes, large, sliced for burger; 4 Hamburger buns; 4 Tbsp Creme fraiche; 2 Tbsp Basil, chopped; 1/2 bulb Fennel, small, sliced; 1 lb Green beans, trimmed; 1 Tbsp Vinegar, red wine; 1 Tbsp Dijon mustard; 2 Tbsp Olive oil; 1 Tbsp Capers

Active: 40 min Total: 40 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Prep

Basil (for burgers and salad) / Fennel / Green beans / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
Lentils - Drain and rinse.
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)
Lettuce / Tomatoes - Prep burger toppings.
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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Make

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.
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.
Toss fennel, green beans, capers, and basil with vinaigrette.
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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Lentil-Walnut Veggie Burgers with fennel and green bean salad