📝 About This Recipe
Elevate your plant-based repertoire with these robust, protein-packed lentil burgers that defy the 'mushy' stereotype. By combining earthy brown lentils with toasted walnuts and sun-dried tomatoes, we create a complex flavor profile and a satisfying, meaty texture. These patties are deeply savory, finished with a hint of smoked paprika to mimic the nostalgic char of a classic backyard grill.
🥗 Ingredients
The Lentil Base
- 1 cup Brown or Green Lentils (dried, rinsed and picked over)
- 3 cups Vegetable Broth (for simmering the lentils)
- 1 piece Bay Leaf
Flavor & Texture Boosters
- 1/2 cup Walnuts (toasted and finely chopped)
- 1 medium Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 cup Cremini Mushrooms (very finely chopped)
- 3 tablespoons Sun-dried Tomatoes (oil-packed, finely minced)
- 1 tablespoon Soy Sauce or Tamari (for depth of flavor)
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Ground Cumin
Binders & Cooking
- 1/2 cup Panko Breadcrumbs (plus more if needed)
- 1 large Flax Egg (1 tbsp flax meal mixed with 3 tbsp water)
- 3 tablespoons Extra Virgin Olive Oil (divided for sautéing and searing)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
Prepare the flax egg by mixing 1 tablespoon of flax meal with 3 tablespoons of water in a small bowl; set aside for 10 minutes to thicken.
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2
In a medium saucepan, combine lentils, vegetable broth, and the bay leaf. Bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not falling apart. Drain any excess liquid thoroughly.
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3
While lentils cook, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onions and cook for 5-7 minutes until translucent and golden.
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4
Add the finely chopped mushrooms to the skillet with the onions. Cook for another 8 minutes until the mushrooms have released their moisture and are browned.
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5
Stir in the minced garlic, sun-dried tomatoes, smoked paprika, and cumin. Cook for 1-2 minutes until fragrant, then remove from heat.
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6
In a large mixing bowl, add half of the cooked lentils. Use a potato masher or a fork to mash them into a thick paste. Leave the other half of the lentils whole for texture.
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7
Add the mushroom-onion mixture, chopped walnuts, soy sauce, and the thickened flax egg to the bowl of lentils. Mix well to combine.
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8
Fold in the panko breadcrumbs. Season with salt and pepper. Let the mixture sit for 10 minutes; this allows the breadcrumbs to hydrate and bind the ingredients.
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9
Divide the mixture into 4-6 equal portions and shape into tight patties, about 1-inch thick. If the mixture feels too wet, add another tablespoon of breadcrumbs.
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10
Heat 2 tablespoons of olive oil in a large non-stick or cast-iron skillet over medium-high heat.
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11
Carefully place the patties in the skillet. Cook for 4-5 minutes per side, turning gently with a wide spatula, until a deep golden-brown crust forms.
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12
During the last minute of cooking, you can place a slice of vegan or dairy cheese on top and cover the pan briefly to melt.
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13
Remove from heat and let the burgers rest for 2-3 minutes before serving to allow the internal structure to set.
💡 Chef's Tips
For the best texture, ensure the lentils are very well-drained; excess water is the enemy of a firm burger. Toasting the walnuts is essential as it brings out their oils and adds a nutty, 'charred' flavor profile. If you have time, chill the formed patties in the fridge for 30 minutes before frying to help them hold their shape. Avoid over-processing the mixture in a food processor; hand-mashing half the lentils provides a much better 'bite'. You can substitute the flax egg with a regular egg if you are not following a vegan diet.
🍽️ Serving Suggestions
Serve on a toasted brioche bun with a dollop of chipotle aioli and pickled red onions. Pair with crispy sweet potato fries seasoned with rosemary and sea salt. A side of tangy vinegar-based coleslaw cuts through the richness of the walnuts and lentils. For a low-carb option, wrap the patty in large butter lettuce leaves with sliced avocado. Enjoy with a chilled amber ale or a crisp kombucha to complement the smoky spices.