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Gluten-Free Lentil and Walnut Veggie Burgers

Name: Gluten-Free Lentil and Walnut Veggie Burgers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: American-inspired
Ingredients: 1 cup dried brown or green lentils, rinsed; 2 1/2 cups water or vegetable broth; 1 cup finely chopped yellow onion; 2 cloves garlic, minced; 1 cup finely grated carrot; 1/2 cup finely chopped celery; 1/2 cup finely chopped walnuts; 1/4 cup ground flaxseeds; 3 tablespoons gluten-free oat flour or almond flour; 2 tablespoons gluten-free tamari or soy sauce; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1/2 teaspoon black pepper; 1/2 teaspoon salt, or to taste; 2 tablespoons olive oil or avocado oil (for cooking); gluten-free burger buns or lettuce wraps, tomato slices, avocado, mustard, or your favorite condiments

By Freeflourish Editorial TeamPublished May 9, 2026 | Updated Jul 7, 2026

American-inspired 35 mins glutenfreefamilyfriendlymaincourseeasymealprepquickrecipes

Gluten-Free Lentil and Walnut Veggie Burgers with measured ingredients, 35-minute timing, 6-serving yield, and step-by-step instructions for gluten-free meals, baking, snacks, and desserts.

Prep 20 min

Cook 15 min

Total 35 min

Servings 6

Difficulty easy

Cuisine American-inspired

Ingredients

Servings 6

1 cup dried brown or green lentils, rinsed
2 1/2 cups water or vegetable broth
1 cup finely chopped yellow onion
2 cloves garlic, minced
1 cup finely grated carrot
1/2 cup finely chopped celery
1/2 cup finely chopped walnuts
1/4 cup ground flaxseeds
3 tablespoons gluten-free oat flour or almond flour
2 tablespoons gluten-free tamari or soy sauce
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
2 tablespoons olive oil or avocado oil (for cooking)
gluten-free burger buns or lettuce wraps, tomato slices, avocado, mustard, or your favorite condiments

FreeFlourish Gluten-Free High-Protein Lentil and Walnut Veggie Burgers ingredients

Instructions

Place lentils and water or vegetable broth in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender but not mushy. Drain excess liquid and let cool slightly.
While lentils cook, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion, garlic, carrot, and celery for 5-7 minutes until soft and fragrant. Set aside to cool.
In a large bowl, lightly mash cooked lentils with a fork, leaving some texture.
Add sautéed vegetables, walnuts, ground flaxseeds, oat or almond flour, tamari, smoked paprika, cumin, pepper, and salt. Mix until combined and the mixture binds well. Add more flour if too wet.
Cover and refrigerate for at least 30 minutes to firm up for shaping.
Divide mixture into 6 equal portions and form into 3/4-inch thick patties.
Heat remaining 1 tablespoon oil in a non-stick skillet over medium heat. Cook patties 4-5 minutes per side until golden brown and heated through, flipping carefully.
Serve warm on gluten-free buns or lettuce wraps with your preferred toppings and condiments.
Store leftovers in airtight container in refrigerator up to 4 days or freeze patties individually for up to 3 months.