Lisa Lansing

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Curried Lentil Walnut Burgers (vegan)

These are the best burgers ever! Lately, our main meals focus on lentils and curry (like our favourite red lentil soup and coconut curry lentils!) so I figured why not try them in a burger.

We like walnuts on top of our smoothie bowls (and on our brownies, and in our cookies…) so adding chopped walnuts to burgers seemed like the right thing to do. Curry, lentils, and walnuts: now we have three of our favourites all packed into one easy-to-make recipe. 🙂

If you follow me on YouTube, you might remember these drool-worthy burgers from our last van trip. We travelled to Poznań to meet up with our friend Bartek so that we could sign our lease. Thanks to him, we will build our tiny house in Mazury!

You can see the burgers and the rest of our journey to Poznań in the following video:

In addition to burgers, I also baked a batch of double chocolate cookies for the road just so sweet and savoury stay balanced. 😉 Everything was so good! Even Bartek approved. 🙂

For the best burgers, I recommend cooking the brown rice and lentils well in advance (at least an hour or two) so they have plenty of time to cool. The burgers hold up better in the oven if the mixture is chilled.

Do you like cooking videos?

I haven’t gotten around to filming a how-to video for these burgers. I’m not sure a video would be useful since the recipe is pretty straightforward. If you find my cooking videos helpful, let me know. Otherwise, I’ll just stick to written recipes on this blog. 🙂

I have lots of other cooking recipes on my channel:

Okay, back to the burgers! We really like them with sliced tomato, cucumber, and sweet chilli sauce. Avocado is nice too. The patties can even be eaten cold so they make perfect leftovers. I actually prefer them that way.

They’d be delicious in a wrap or crumbled into a pasta sauce or breakfast scramble. You could even try baking them into little bean-balls, like falafel. (Or you can try my veggie bean-ball recipe.)

Enjoy! 🍔

Curried Lentil Walnut Burgers

Delicious hot or cold. Serve with sweet chilli sauce and a slice of vegan cheese if you're feeling fancy. 😉

Course: Main Course
Servings: 11 burgers
Author: Lisa
  • 1 cup brown rice, dry
  • 1 cup green lentils, dry
  • 2.5 cups water
  • 2 Tbsp flaxseed, ground
  • 5 Tbsp water
  • 1 small red onion, finely chopped
  • 1 cup walnuts, chopped
  • 1/4 cup soy sauce
  • 2 Tbsp curry powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ginger, ground
  • 2 cups cornflakes, crushed (or bread crumbs)
  • 1/4 cup chickpea flour (optional--only if mixture is too wet)
  1. Combine 1 cup of green lentils, 1 cup of brown rice and 2.5 cups of water in a medium or large pot. Heat on high heat until simmering, then cover and reduce heat to very low. (I reduce the heat from 9 to 2 on our stove.) Cook for 45 minutes. Remove from the heat and let rest until you’re ready to make burgers. You can cook them a few hours in advance or even the day before. Ideally, you want this mixture cooled to room temperature. To cool it down faster, transfer it to a large mixing bowl.

  2. Mix 2 Tablespoons of ground flax seeds with 5 Tablespoons of hot water. Let rest for 5 minutes until it thickens.

  3. Add flaxseed mixture, red onion, walnuts, soy sauce, curry powder, garlic, and ginger to lentils and rice. Mix well. Stir in crushed cornflakes or bread crumbs. Add chickpea flour if too wet. If the mixture is thick enough, you can leave it out.

  4. Preheat your oven to 200°C (400°F) and line two sheet pans with parchment paper. Cover the burger mixture and chill in the fridge while the oven preheats (try chilling for 30 minutes at least).

  5. Use an ice cream scoop to form the patties (3 scoops each) or portion them out onto prepared pans with your hands. Push patties down slightly so they are roughly an inch thick.

  6. Bake at 200°C (400°F) for 20 minutes, rotate the pans and then bake for 15-20 minutes more. (Try 20 minutes if you want crispier edges.) Let patties cool on the pan for a few minutes before removing them from the parchment. Enjoy!

Recipe Notes
  • If you have a large fridge, you can shape the patties on the prepared sheet pans and place the entire pans in the fridge for 30 minutes. Colder patties hold together better during baking. If the patties aren’t chilled, they’ll still bake fine but they will spread out and flatten more (and need less time in the oven).
  • Depending on the size of your oven, you might be able to fit all patties on one pan. Otherwise, use both pans.
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