These Greek Lentil Walnut Burgers are made with lentils, brown rice, and walnuts, and boast loads of flavour and texture. Top them with mint lime avocado dressing for a fantastic vegan summer supper.
Here are the Greek Lentil Walnut Burgers, as promised in yesterday’s post! As we enter the summer season, we like to make veggie burgers for dinner once a week, and while we have our favourites (like these Buffalo Chickpea Burgers and the classic tofu burgers of Moosewood Restaurant cookbook fame), we are big fans of variety and love to change up our burger rotation.
It’s a well known fact that here at UBK, we’re a teeny bit obsessed with Mediterranean flavours. Given the unexpected success of my most popular recipe ever (the Mediterranean Lentil Veggie Wraps), I can only assume that you people are, too!
That love of Mediterranean flavours inspired me to create a Greek veggie burger. I decided to use lentils as the base this time, since I already have burger recipes using chickpeas, black beans, and tempeh. While lentils result in veggie burgers that aren’t quite as firm as ones made with beans, tempeh, or tofu, they are delicious in their own right. Just be advised that these burgers are a little softer than some of my other veggie burger recipes!
lentil walnut burger ingredients
For these burgers, you’ll need green lentils, brown rice, walnuts, onion, garlic, bell pepper, oregano, cumin, chickpea miso, ground flax, Worcestershire sauce, lemon juice, salt, pepper, chili flakes, and fresh mint.
step by step instructions
- Start by cooking the onion, garlic, and red bell pepper. Add the spices.
- Pulse the lentils, rice, walnuts, miso, flax, lemon juice, and Worcestershire sauce in a food processor. Transfer to a bowl and add the cooked vegetables. Add mint and stir.
- Refrigerate for 30 minutes.
- Line a baking sheet with parchment paper and preheat the oven to 375 degrees F.
- Form the burger mixture into 6-8 patties and place them on the baking sheet. Bake for 40 minutes.
- The burgers firm up as they cool, so I recommend letting them sit for 10 minutes before serving.
what should I serve the burgers with?
I served them on my sweet potato tortillas and topped them with lettuce, tomato, and my Mint Lime Hemp Avocado Dressing. They would also be good on a bed of greens, quinoa, or brown rice.
what if I want a firmer burger?
You can add 1 cup of bread crumbs (gluten-free, if necessary) for a firmer textured burger.
I hope you enjoy these Greek Lentil Walnut Burgers. As always, if you make them, leave a comment and rating below, and tag a photo @upbeet.kitchen and #upbeetkitchen on Instagram.
Enjoy!
PrintGreek Lentil Walnut Burgers
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6–8 burgers 1x
- Diet: Vegan
Description
These Greek Lentil Walnut Burgers are made with lentils, brown rice, and walnuts, and boast loads of flavour and texture. Top them with mint lime avocado dressing for a fantastic vegan summer supper.
Ingredients
- 1 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 4 medium garlic cloves, minced
- 1 red bell pepper, diced
- 2 tsp dried oregano
- 1 tsp cumin
- 2 1/2 cups cooked green lentils (from 1 cup dry lentils)
- 2 cups cooked brown rice (from 1/2 cup dry brown rice)
- 1 cup raw walnut halves, chopped
- 2 tbsp chickpea miso
- 2 tbsp ground flax
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp lemon juice
- Couple pinches of fine sea salt
- Freshly ground black pepper
- 1/2 tsp chili flakes
- 3 tbsp chopped fresh mint
For Serving
- Sweet Potato Tortillas
- Mint Lime Hemp Avocado Dressing
- Lettuce
- Sliced tomato
Instructions
- Warm the oil in a large skillet over medium heat. Add the onion, garlic, red pepper, and a pinch of salt. Cook until softened and lightly browned. Add the oregano, cumin, another pinch of salt, and freshly ground black pepper, to taste. Remove from the heat.
- Add the lentils, rice, walnuts, miso, flax, Worcestershire sauce, and lemon juice to a food processor and pulse a few times. Don’t over-process, since you want the burgers to have some texture. Transfer the mixture to a bowl and add the onion/garlic mixture and mint. Stir to combine and adjust seasonings to taste. Refrigerate for 30 minutes so that the mixture can firm up a bit.
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Form the mixture into 6-8 patties, depending on the size you prefer. Bake for 40 minutes, and let the burgers sit for 10 minutes before serving.
Notes
To cook the lentils, rinse and drain the lentils through a fine mesh sieve and put them in a pot. Cover with a couple inches of water and bring to a boil, then turn down heat to medium-high and cook until tender, 20-25 minutes.
To cook the brown rice, rinse and drain the rice through a fine mesh sieve and put it in a pot with a scant 1 cup (250 ml) of water plus a pinch of salt. Bring to a boil, then turn down heat to low, cover, and cook for 45 minutes.
For a firmer burger, add 1 cup of breadcrumbs.
If you can’t find chickpea miso, use white miso or tamari.
- Category: Supper
- Cuisine: Greek
Keywords: vegan lentil burgers, vegan lentil walnut burgers, greek lentil burgers
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