Veggie Burger Recipe

Cook lentils

Rinse 1 cup lentils under cold water. In a medium saucepan combine lentils and 2.5 cups water. Bring to a boil, reduce to a simmer, cover and cook 18–22 minutes until tender but not falling apart. Drain any excess water and set aside to cool slightly.

Prepare flax egg

Combine 1 tablespoon ground flaxseed with 3 tablespoons warm water. Stir and let sit 5–8 minutes until gelled.

Toast walnuts and prep vegetables

While lentils cook, toast 0.75 cups walnuts in a dry skillet over medium heat 3–5 minutes until fragrant, shaking pan frequently. Cool briefly. Finely chop or pulse walnuts in a food processor to small crumbs (not a paste). Finely chop 1/2 cup onion and grate 1/2 cup carrot.

Sauté aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion, grated carrot and 2 tsp minced garlic. Sauté 4–6 minutes until softened and edges begin to brown. Remove from heat and let cool slightly.

Combine patty mixture

In a large bowl or the bowl of a food processor combine cooked lentils, pulsed walnuts, oats, sautéed vegetables, flax egg, 1 tbsp soy sauce, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Pulse a few times if using a food processor — you want a mixture that holds together when pressed but still has visible texture. If too wet, add up to 2 tbsp extra oats; if too dry, add 1–2 tbsp water.

Form patties

Divide mixture into 8 equal portions (for 4 sandwiches with double patties). Press each portion into a 3.5–4 inch round patty about 1/2-inch thick. Refrigerate patties on a tray for 15–20 minutes to firm up (optional but helps hold shape).

Pan-fry patties

Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook patties 3–4 minutes per side until golden brown and crisp. If they brown too fast, reduce heat. Transfer cooked patties to a paper towel–lined plate and keep warm in a low oven (about 200°F / 95°C) while finishing remaining patties.

In a small bowl whisk together 1/2 cup Dijon mustard, 2 tbsp finely chopped pickled green chiles, 1 tsp honey or agave (if using), 1/2 tsp lime juice and 1/4 tsp salt. Taste and adjust heat or sweetness. Refrigerate briefly if not using right away.

Toast buns and season vegetables

Split 4 hoagie buns and brush cut sides with 2 tsp butter or olive oil. Toast cut side down in a skillet or oven broiler until golden (about 1–2 minutes). Lay out lettuce leaves, tomato slices and red onion rings. Lightly season tomato slices with 1/4 tsp salt and 1/4 tsp black pepper.

Assemble sandwiches

Spread a generous tablespoon of green chile mustard on both bottom and top halves of each toasted bun. On each bottom bun place 2 lettuce leaves, then 2 warm lentil-walnut patties (stacked), 2 tomato slices, a few red onion rings, and 2 house pickle slices. Cap with top bun and press gently.

Serve

Serve immediately while patties are warm. Offer extra green chile mustard and pickles on the side.