Lentil Veggie Burgers

This is something I’ve been wanting to master for quite some time, but I’ve never had enough of a thought process to make it actually happen.  This recipe is based off of Molly Katzen’s Lentil and Walnut Burgers.  The ‘meat’ was similar in look and texture to real ground meat and these are the best I’ve ever made.  I topped them with cheese and did the first veggie sautéing in butter, but you can easily omit this for a vegan meal!  Overall I would rate these burgers high, so try them!  Also you can freeze the meat for later use, or in patties for an easy meal.

  • 1 cup dry lentils
  • 1 3/4 cup water
  • butter or oil
  • 1 medium onion, food processed
  • 3 cloves garlic, food processed
  • mushrooms, food processed (I used about 15 dried mushrooms which I rehydrated)
  • 1 large stalk celery, food processed
  • 3/4 c walnuts, food processed
  • s&p
  • dry mustard (optional)
  • dry sherry (optional and be careful to only use 1 tsp max)
  • bbq sauce
  • worcestershire sauce
  • agave
  • 3/4 cup wheat germ


Dried Local Shrooms

Ingredients minus BBQ Sauce, Worcestershire Sauce, and Agave

1. First cook lentils: boil lentils and water, lower heat, and simmer partially covered ~30 minutes until soft and liquid is gone.  Place in a large bowl and mash with a potato masher.

2. Sauté the onion, garlic, shrooms, celery, and walnuts in butter or oil.  Once they start to soften add the dry mustard, sherry (very little), bbq sauce, and worcestershire sauce.  I added the agave as their was a bit of a bitter taste.  Feel free to vary your seasonings though to suit your tastes.


3.  Add the veggie sauté to the mashed lentils and mix well.  Season with s&p.

Veggies and Mashed Lentils

4. Also add in the wheat germ which will give it a thicker and more binding consistency.  Let this chill for at least an hour in the fridge.


5. Heat some oil in a skillet and make small slider patties.  Fry on each side until nicely browned.



6. I topped one slider with feta and the other with cheddar.  We enjoyed these with some baby greens, ketchup, vegenaise, and tomato slices.  And of course with some pickles and chips!  We enjoyed this dinner two nights in a row and I still had enough meat to freeze for another dinner.  My sliders are in the picture below and for Josh I made him two double stacks!


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