Lentil Burgers

This plant-based weeknight dinner is delicious and easy.


1 cup green lentils, thoroughly rinsed
4 cups water
1/4 cup pecans*
1/4 cup pumpkin seeds*
1/3 cup rolled oats
1/2 cup fresh herbs*
1 clove garlic
1/2 medium onion
1/4 tsp black pepper
1/2 tsp salt
1 egg
1/2 TBS Dijon mustard
1 tsp Worcestershire sauce
*Can substitute walnuts or sunflower seeds
*We used dill and parsley, but basil, oregano, or cilantro would be great too

    Step 1

    In a small pot, bring lentils and water to a boil, then cover and reduce heat to low. Simmer for 15-17 minutes, until lentils cooked but firm and not mushy. Once cooked, strain off excess water, and spread lentils on a plate to cool.

    Step 2

    Place nuts, seeds, and oats into the bowl of a food processor and pulse into a coarse meal. Pour into a large bowl.

    Step 3

    Next, add herbs, garlic, and onion to the bowl of the food processor, and pulse until everything is finely chopped, but before it forms a paste. Add to nut mixture.

    Step 4

    Add half of the cooked lentils to the food processor and pulse until they are mostly mashed (a few whole lentils is fine). 

    Step 5

    Add all of the lentils to the large bowl. Sprinkle with salt and pepper.

    Step 6

    In a small bowl, whisk together egg, mustard,, and Worcestershire sauce. Pour over other ingredients and mix with a fork until evenly combined. Cover bowl tightly and refrigerate for at least one hour.

    Step 7

    Preheat a large nonstick or cast iron skillet over medium heat, meanwhile shape the patties by scooping half a cup of the mixture at a time, and pressing it gently between your hands until it is 3/4" thick.

    Step 8

    Add a tablespoon of oil to the pan and fry patties, four to five minutes per side, flipping carefully. Keep patties warm by placing on a baking sheet in a 250F oven. Serve on a bun with toppings of choice.