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Dinner recipe · from the recipe book

Skillet Lentil Walnut Burgers

Savory, meaty lentil-mushroom patties with toasted walnuts get a crisp golden crust and are stacked with cool lettuce, juicy tomato and sharp red onion.

Skillet Lentil Walnut Burgers

Ingredients

  • ¾ cup150 gBrown or green lentils, dryrinsed
  • 2½ cups600 gWater
  • 2¼ cups sliced150 gWhite mushroomsfinely chopped
  • ½ medium60 gYellow onionfinely chopped
  • 2 cloves6 gGarlicminced
  • ½ cup chopped50 gWalnutstoasted and finely chopped
  • ⅓ cup40 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • 1 tbsp15 gLow-sodium soy sauce
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • ½ tsp1 gBlack pepper
  • ¼ tsp2 gSalt
  • 2 tbsp30 gOlive oil
  • 8 slices256 gWhole-wheat breadtoasted, as burger buns
  • 1¼ cups chopped60 gRomaine lettuceleaves separated
  • 1½ medium200 gTomatoessliced
  • ½ medium60 gRed onionthinly sliced into rings
  • 2 tbsp30 gYellow mustard

Steps

  1. Put the lentils and water in a saucepan, bring to a boil, then simmer gently for 20 to 25 minutes until tender but not mushy. Drain well and spread on a plate to cool for 15 minutes.
  2. While the lentils cook, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then chop finely.
  3. Heat one third of the olive oil in the same skillet over medium-high heat. Add the mushrooms and yellow onion and cook for 6 to 8 minutes until the liquid cooks off and they brown. Stir in the garlic for 1 minute, then let cool.
  4. In a bowl, roughly mash the cooled lentils with a fork, leaving some whole. Add the mushroom mixture, walnuts, breadcrumbs, egg, soy sauce, paprika, cumin, black pepper and salt, and mix well.
  5. Shape the mixture into 4 patties about 3/4 inch thick and chill them on a plate for 20 minutes so they hold together.
  6. While the patties chill, prepare the toppings: separate the romaine leaves and slice the tomato and red onion.
  7. Heat the remaining two thirds of the olive oil in the skillet over medium heat. Cook the patties 4 to 5 minutes per side, flipping gently, until crisp and browned and the center reaches 160°F (71°C).
  8. Toast the bread slices. Spread the mustard on 4 slices, then top each with a patty, romaine, tomato and red onion, and close with the remaining slices.

Check labels: Dairy-free when you buy plain dry breadcrumbs and whole-wheat bread made without milk.

Contains: Egg, Tree nuts, Gluten, Soy. Some brands contain milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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