Main dish, combination meal

Lentil Burgers

Lentil Burgers
Prep Time
Cook Time
Total Time


Walnuts and fresh marjoram accent these vegan lentil burgers. Substitute oregano for marjoram if you like. Serve with a smear of whole-grain mustard and roasted sweet potato wedges.

Nutritional Information

4 Servings
Saturated Fat2g
Mono Fat4g
Dietary Fiber12g


1 large clove garlic , peeled
¼ teaspoon kosher salt
½ cup walnuts , toasted
2 slices whole-wheat sandwich bread , crusts removed, torn into pieces
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
¼ teaspoon freshly ground pepper
1 ½ cups cooked or canned (rinsed) lentils
2 teaspoons Worcestershire sauce , vegetarian or regular
3 teaspoons canola oil , divided
4 whole-wheat hamburger buns , toasted
4 pieces leaf lettuce
4 slices tomato or jarred roasted red pepper
4 thin slices red onion


  • Coarsely chop garlic; sprinkle with salt and mash to a paste with the side of the knife. Coarsely chop walnuts in a food processor. Add bread, marjoram, pepper and the garlic paste; process until coarse crumbs form. Add lentils and Worcestershire; process until the mixture just comes together in a mass. Form into four 3-inch patties (about 1/3 cup each).

  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook the patties until browned on the bottom, 2 to 4 minutes. Carefully turn over; reduce heat to medium-low. Drizzle the remaining 1 teaspoon oil around the burgers and cook until browned on the other side and heated through, 4 to 6 minutes more. Serve on buns with lettuce, tomato (or red pepper) and onion.

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