Our gluten-free, vegan lentil walnut burgers are easy to make, and baked in the oven! (Of course you can also fry them if you prefer.) Plus they are made from all shelf-stable ingredients that you likely already have in your pantry, so that you can whip them up whenever you want. And they hold together beautifully, so you can have no fear that they will crumble when you bite into them. Serve them on a bun, or a bed of greens (as we did here), or any way that you like!
Of course we all know that lentils are incredibly healthful; 1 cup of cooked lentils has about 18 grams of protein, 36% of your RDA for iron, and 17% of magnesium! But did you know that this protein powerhouse is also believed to be one of our ancestors’ first food sources? According to The Spruce Eats, “lentils have been a source of sustenance for our ancestors since prehistoric times. They are the oldest pulse crop known to man and one of the earliest domesticated crops.” What’s more, says The Spruce Eats, “Lentil artifacts have been found on archeological digs on the banks of the Euphrates River dating back to 8,000 B.C.”! Wow!
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We call this a Costco recipe because many of the ingredients can be found at Costco (and because that’s of interest to the members of our Vegan Costco Facebook group – join us!)
You can form these burgers with your hands, although we prefer to do it in these rings or something similar, so that there is uniformity of size and shape. When we use these we form the patties on a cookie sheet and then pop them (still in the rings) into the freezer for about 20 minutes, and they just slide right out of the rings. Then we either cook them right away, or put them back in the freezer until they are frozen firm, and then vacuum seal them and store them in the freezer.
Thank you! ❤️
*Receipts will come from ISIPP.
Easy Gluten-Free Vegan Lentil Walnut Burgers
2 cups cooked lentils (we make ours in our Instant Pot, you can also used canned, but drain them well)
2 4oz cans mushrooms, drained well (we get ours from Costco)
1 cup walnuts (we get ours from Costco)
1 cup crackers broken into pieces (we use the Simple Mills Garlic and Herb which are wonderful in this, but any cracker will do)
1 Tablespoon ground flax mixed with 3 Tablespoons water (let stand for 5 minutes, this is known as a “flax egg”)
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon pepper
Seasoning to taste
1/4 to 1/2 cup chopped onion
1 clove minced garlic
Preheat oven to 375° if planning on cooking your burgers right away.
Put all of the crackers and seasoning, and approximately one-half of the lentils, mushrooms, and walnuts, into a food processor fitted with the S blade. Process until smooth and the mixture forms a ball (similar to a ball of dough) which travels around the bowl of the food processor.
Now turn the food processor off and add in the rest of the lentils, mushrooms, and walnuts, and the flax egg. (If you are using the optional garlic and/or onion put them in now.) Pulse until the mixture is mostly smooth but still has some visible bits of walnuts and mushrooms.
Form your burger ‘dough’ into patties on a cookie sheet lined with parchment paper, you should get about 8 patties. Here’s ours, in the rings.
Note: if you use rings to form your patties be sure to remove them before cooking!
Place the burgers, still on the cookie sheet, into your preheated oven and bake for a total of about 1/2 hour, flipping the burgers over after 15 minutes.
Serve as you would any other burger.
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