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Lentil Walnut Burgers


2 hours 50 minutes

4 servings


Vegan and delicious. You can make these in advance and keep them frozen until you are ready to cook them. Top with avocado slices, sauteed spinach, or onion slices.

Lentil Walnut Burgers


  • 3/4 cup(s) dried green lentils

  • 1 1/2 cup(s) water

  • 1 tablespoon(s) organic apple cider vinegar

  • 2 tablespoon(s) coconut oil, divided

  • 1 small onion, any color, minced

  • 1 cup(s) spinach rinsed and chopped well.

  • 4 garlic cloves, minced

  • 10 medium sized mushrooms, chopped well

  • 1/2 cup(s) walnuts, finely chopped

  • 2 tablespoon(s) brown rice flour

  • 2 tablespoon(s) coconut flour (use 4 TBS of one of the flours if you don't have both)

  • 1/2 teaspoon(s) xanthan gum


1. In a small saucepan over high heat, bring the water and lentils to a boil. Cover lower the heat and simmer for 30-40 minutes, until the water is absorbed. Transfer to a medium sized bowl, add the vinegar and mash well with a potato masher.

2. While the lentils are cooking in a large skillet, melt the coconut oil over medium heat. Sauté the onions for 5 minutes. Add the spinach, garlic, mushrooms, and walnuts. Sauté for another 5-10 minutes, until all the vegetables are soft.

3. Add the vegetable sauté, flours, and xanthan gum to the lentils and mix with your hands until everything is incorporated. Chill in the refrigerator for at least one hour.

4. Form the burgers into 4-inch patties and either sauté them in coconut oil on medium low heat or put them in a broiler 6-8 minutes on each side.

5. Top with avocado, onions, or sauteed spinach. Enjoy.

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