Lentil Burgers

Serves 4


  • 1 large clove garlic, peeled
  • 1/4 teaspoon kosher salt
  • ½ cup walnuts, toasted 
  • 2 slices whole-wheat sandwich bread, torn into pieces
  • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried and ¼ teaspoon freshly ground pepper
  • 1 1/2 cups cooked or canned (rinsed) lentils 
  • 2 teaspoons Worcestershire sauce
  • 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.

    Note: if you want to skip the bun just place the lettuce, tomato/red pepper and onion on the burger. Add some avocado too.