Smoky Baked Lentil Walnut Burgers
Hearty, meaty-textured veggie burgers made with tender brown lentils, toasted walnuts and oats, seasoned with smoked paprika and baked (no frying) until browned outside and moist within. They hold together on a bun and freeze beautifully.
- Prep
- 28 min
- Cook
- 1 hr 14 min
- Wait
- 35 min
- Total
- 2 hr 17 min
- Makes
- 6 burgers (about 3½ inches / 9 cm wide)
Steps
Before you start
- Use dry brown or green lentils, not red or yellow, which turn to mush and make a pasty burger.
- The mixture must chill for 20 minutes before shaping, so don't skip it. It firms up as the oats absorb moisture.
- Drain the cooked lentils very well. Excess water is the main cause of soft, crumbly burgers.
- Line your baking sheet with parchment paper before you start shaping.
Toast the walnutsOven 350°F / 175°C
- Heat the oven to 350°F (175°C).
- Spread the walnut halves in a single layer on a small baking sheet and toast for 8 minutes, until fragrant and a shade darker.
- Tip them onto a plate to cool so they stop cooking.
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Ready when: Walnuts smell nutty and look lightly golden at the edges
Tip: Walnuts go from toasted to bitter quickly, so set a timer and check at 7 minutes.
Simmer the lentils
- Combine the rinsed lentils and 3 cups (710 ml) water in a medium saucepan.
- Bring to a boil over high heat, then reduce to medium-low, cover partly and simmer for 25-30 minutes.
- Do not add salt to the cooking water.
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Ready when: Lentils are completely soft when pressed between two fingers but still hold their shape; most water is absorbed
Tip: Slightly overcooked is better than undercooked here, since softer lentils mash and bind more easily.
Drain and cool lentils
- Pour the lentils into a fine-mesh sieve and shake well.
- Spread them on a plate or rimmed sheet and let them cool for 10 minutes so the steam escapes.
- You should have about 2¼ cups (450 g) cooked lentils.
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Ready when: Lentils look dry on the surface and are no longer steaming
Tip: Press the lentils gently against the sieve to squeeze out any remaining liquid.
Sauté the vegetables
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
- Add the onion and carrot and cook, stirring often, for 5 minutes until the onion is soft and translucent.
- Stir in the garlic, smoked paprika, cumin and tomato paste and cook 2 minutes more, stirring constantly.
- Remove from the heat and stir in the soy sauce, scraping up any browned bits.
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Ready when: Onion is translucent and the tomato paste has darkened to brick red and smells sweet and smoky
Tip: If the garlic or spices begin to stick or darken fast, lower the heat; scorched paprika turns bitter.
Make the burger mixture
- Add the cooled walnuts and the oats to a food processor and pulse 6-8 times until they form coarse crumbs with a few pea-sized pieces.
- Transfer to a large bowl.
- Add the lentils and mash with a potato masher about 8-10 times so roughly half are broken and half stay whole.
- Add the sautéed vegetables, egg, Dijon, parsley, salt and pepper and stir firmly until combined.
- Pinch a bit between your fingers; it should hold together and feel moist but not wet.
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Ready when: A pinch of mixture holds its shape when squeezed
Tip: Do not process the lentils in the food processor; it makes a smooth paste and a gummy burger.
Chill the mixtureOven 400°F / 205°C
- Cover the bowl and refrigerate for 20 minutes.
- Meanwhile, heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
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Ready when: Mixture feels noticeably firmer and less sticky
Shape the patties
- Divide the mixture into 6 equal portions (about 160 g or ⅓ cup plus a bit each).
- With slightly damp hands, pack each firmly into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick.
- Place on the lined sheet 1 inch (2.5 cm) apart.
- Brush the tops lightly with half of the remaining 1 tablespoon olive oil.
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Ready when: Patties have smooth edges with no cracks
Tip: If edges crack, press them back together; compact patties are less likely to fall apart when flipped.
Bake first sideOven 400°F / 205°C
- Bake on the middle rack at 400°F (200°C) for 15 minutes, until the tops are set and the undersides are browned.
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Ready when: Tops look dry and set and the edges are starting to brown
Flip and finishOven 400°F / 205°C
- Remove the sheet from the oven.
- Brush the tops with the remaining oil.
- Slide a wide spatula fully under each patty and carefully flip.
- Bake 12-13 minutes more at 400°F (200°C), until both sides are deeply browned and the centers register 165°F (74°C).
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Ready when: Both sides deep brown, edges slightly crisp, center reads 165°F (74°C) on an instant-read thermometer
Tip: Flip with a wide spatula in one confident motion; wait until the underside is browned or it will stick and tear.
Rest the burgers
- Let the burgers rest on the baking sheet for 5 minutes.
- They firm up as they cool slightly and will be easier to lift onto buns.
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Ready when: Patties feel firm when pressed gently
Assemble and serve
- Place each burger on the bottom half of a toasted bun.
- Add tomato, lettuce, red onion and a spread of mayonnaise or mustard as you like, then top with the bun lid and serve warm.
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Tip: Toast the buns cut-side down in a dry skillet for 1-2 minutes so they don't get soggy.
Good to know
Tips
- Squeeze out moisture: well-drained, cooled lentils are the key to burgers that hold together.
- Keep some lentils whole when mashing; this gives the burgers a meaty bite instead of a uniform paste.
- For extra-crisp exteriors, bake the patties on a preheated parchment-lined sheet or finish them 1-2 minutes per side in a lightly oiled skillet.
- If the mixture seems too wet after chilling, stir in 1-2 tablespoons more oats; if too dry and crumbly, add 1 teaspoon of water.
Make ahead
"Make the burger mixture up to 2 days ahead and keep it covered in the fridge, or shape the raw patties and refrigerate on parchment, covered, up to 2 days. Bake straight from the fridge, adding 2-3 minutes to the baking time."
Storage & reheating
"Room temperature: cooked burgers up to 2 hours. Fridge: airtight container up to 5 days. Freezer: freeze cooked patties on a tray, then bag with parchment between them for up to 3 months. Reheat from fridge in a 375°F (190°C) oven for 10-12 minutes, or from frozen for 18-20 minutes, until hot in the center (165°F / 74°C)."
Substitutions
- large egg → 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Makes the burgers vegan (also check the buns); let the flax mixture sit 5 minutes to thicken. Patties will be slightly softer, so handle gently. Skip the 165°F egg check and bake until firm and browned.
- walnut halves → pecans or raw sunflower seeds. Pecans give a similar rich flavor; sunflower seeds make the burgers nut-free.
- old-fashioned rolled oats → gluten-free rolled oats or plain breadcrumbs. Use certified gluten-free oats for a gluten-free burger (and gluten-free buns); breadcrumbs give a slightly lighter texture.
- soy sauce → tamari or coconut aminos. Tamari keeps it gluten-free; coconut aminos are milder and sweeter, so you may want an extra pinch of salt.
