Eggless Lentil Walnut Burgers
These hearty plant-based patties are smoky, savory, and satisfying enough to win over even the most devoted meat-burger fans. The secret to getting them to hold together without any eggs lies in a simple flax egg — just ground flaxseed stirred into water and left to gel for a few minutes — which binds everything beautifully. Toasted walnuts add richness and a subtle crunch, while smoked paprika, cumin, garlic, and a splash of soy sauce layer in serious depth of flavor. Spreading the cooked lentils out to cool and dry before mixing is a small but important step that keeps the patties from turning mushy. A quick chill in the fridge before cooking helps them firm up so they hold their shape in the pan and develop that deeply browned, slightly crispy crust on both sides. Each batch makes four generous patties, so it's a solid weeknight dinner that comes together with pantry staples and minimal fuss. Load them onto buns with lettuce and tomato and you've got a burger night that nobody will feel like they're missing out on.
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the patties
- 1 cup green or brown lentils, rinsed
- 2 ½ cups water
- ¾ cup walnuts
- ½ cup oat flour
- ½ cup finely diced yellow onion
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp soy sauce or tamari
- 1 tbsp olive oil, plus more for cooking
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 4 burger buns
- lettuce leaves, for serving (optional)
- sliced tomato, for serving (optional)
Instructions
- 1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined. Set aside for 10–15 minutes until the mixture thickens to a gel.
- 2
Combine the rinsed lentils and 2 1/2 cups water in a large saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 20–22 minutes until the lentils are fully tender and most of the water has been absorbed. Drain any remaining liquid and spread the lentils on a baking sheet to cool for 5 minutes — they should look dry and matte, not wet.
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