How do I ensure the lentil burgers hold their shape during baking?

The recipe uses soy flour as a binder; ensure the mixture is firm but not too dry before shaping, adjusting with more water or flour as needed, then bake until crusty.

Can I prepare the red onion relish in advance?

Yes, the relish is simmered on low heat until serving, indicating it can be made ahead and kept warm or gently reheated when ready to serve.

What gives the red onion relish its distinct sweetness?

The relish gets its unique sweet and tangy flavor from finely chopped raisins and dates, balanced with fresh sage leaves and a touch of salt.

Is this Walnut Lentil Burger recipe suitable for a gluten-free diet?

Yes, this recipe is specifically labeled Gluten-Free, and soy flour, used as a binder, is naturally gluten-free, making it suitable as written.

How should I store any leftover Walnut Lentil Burgers and components?

Store leftover burgers, cauliflower puree, and red onion relish separately in airtight containers in the refrigerator for 3-4 days. The baked burger patties can also be frozen for longer storage.

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Walnut Lentil Burgers With Cauliflower Puree and Red Onion Relish
[Vegan, Gluten-Free]

IH By: Ida Hemmingsson-Holl

Author Bio

Creative plant-based dishes for adventurous foodies. Ida Hemmingsson-Holl is the creator of the new food... Read More

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Plated walnut lentil burgers, golden brown and crusty, served on buns with a side of creamy cauliflower and broccoli puree and a vibrant red onion relish.

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Walnut Lentil Burgers With Cauliflower Puree and Red Onion Relish [Vegan, Gluten-Free]

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You won’t need any other burgers in your life after you make this recipe. These burgers are delicious and hearty — real comfort food style. But the goodness does not stop there. They’re topped with creamy cauliflower purée and tangy red onion relish. Paired with all the fixings between two... Read More

Ingredients You Need for Walnut Lentil Burgers With Cauliflower Puree and Red Onion Relish [Vegan, Gluten-Free]

For the Burgers:

3/4 cups dried green lentils, boiled with 2 tablespoons vegetable stock (otherwise soak and boil according to package instructions).
1 small red onion, chopped
2 cloves garlic, chopped
1 tablespoon dried thyme

1/2 tablespoon dried oregano
2/3 cup walnuts
3 dates, finely chopped
1 teaspoon salt
1/2 cup water
1/3 cup soy flour

For the Red Onion Relish:

1 small red onion, finely chopped
1/3 cup raisins, finely chopped
2 dates, finely chopped
3 sage leaves, finely chopped
1/2 teaspoon salt
1/2 cup water

For the Cauliflower/Broccoli Purée:

1 small head of cauliflower, divided into small florets
1 small head of broccoli, divided into small florets
1 tablespoon vegetable stock
1 teaspoon salt
2 tablespoons almond or soy milk

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How to Prepare Walnut Lentil Burgers With Cauliflower Puree and Red Onion Relish [Vegan, Gluten-Free]

Soak and boil the lentils with the vegetable stock (follow package instructions).
Bring the oven to 325°F.
Bring a pan to medium heat and add the red onion, garlic, thyme, oregano, walnuts, dates, salt, and water. Let it boil for three to four minutes, until the onions start to soften.
Take the pan off the stove, add the soy flour and the boiled lentils and mix it all together using a hand blender. The consistency should be firm, but not too dry. Adjust with more water or more flour if needed.
Place a cooking paper onto a baking tray. Shape burgers out of the lentil/walnut mix and place on the paper. Place in the oven and bake for 20 minutes (or until crusty on top).
Now make the relish. Place the chopped onion, raisins, dates, sage leaves, salt and the water into a pot and bring to boil on low heat. Leave boiling until time to serve. Stir occasionally and add more water if needed.
In the meantime, boil the broccoli and the cauliflower together with the vegetable stock for about three minutes. Then remove all water, add the salt and the milk and blend into a purée.
Get the patties from the oven, the relish from the stove, and serve.