Lentil-Walnut Burgers

These veggie burgers have actual substance. Lentils get simmered until soft and mashed with apple cider vinegar, then mixed with sauteed mushrooms, walnuts, onions, celery, garlic, and wheat germ. The result is a patty that holds its shape in the pan and has enough texture and umami to satisfy even committed meat eaters.

The mushrooms and walnuts are doing the heavy flavor work here. Minced mushrooms release their liquid during the saute and concentrate into an intensely savory base, while walnuts add a fatty richness and crunch that gives each bite some tooth. A splash of dry sherry deepens everything with a nutty warmth.

The hour-long chill is what makes these workable. Warm lentil mixture is too soft to shape. Cold, it firms up enough to form solid 4-inch patties that won’t fall apart when they hit the heat.

Chef Tips

• Mash the lentils while still warm. They break down more easily and the vinegar distributes better. Cold lentils resist mashing and stay lumpy.
• Mince the mushrooms and vegetables fine. Big chunks create weak spots in the patty where it can crack and crumble.
• Wheat germ acts as the binder here. Don’t substitute bread crumbs, they absorb too much moisture and make the burgers gummy.
• Sesame seeds in the pan is a brilliant non-stick trick from the recipe. They toast underneath and add flavor while preventing sticking.

Variations

• Cheesy lentil burger: Press a slice of sharp cheddar or Swiss on top during the last minute of cooking and cover the pan to melt.
• Mediterranean style: Add sun-dried tomatoes and oregano to the mixture and serve on a bun with tzatziki.
• Smoky version: Stir in smoked paprika and a dash of liquid smoke for a chargrilled flavor without the grill.