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Gluten-Free Lentil and Walnut Veggie Burgers
Original recipe: 6 servings · Prep: Under review · Cook: Under review · Total: Under review
By Freeflourish Editorial TeamPublished May 9, 2026 | Updated Oct 22, 2026
American-inspired
Under review
glutenfreefamilyfriendlymaincourseeasymealprep
Lentil and walnut patties with carrot, celery and flaxseed, chilled before skillet cooking. Use gluten-free broth, tamari or soy sauce, flour, buns and condiments.
Prep
Under review
Cook
Under review
Total
Under review
Servings
6
Difficulty
easy
Cuisine
American-inspired
Ingredients
Servings
6
- 1 cup dried brown or green lentils, rinsed
- 2 1/2 cups water or gluten-free 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 tamari or soy sauce labeled gluten-free
- 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
Instructions
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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.
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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.
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In a large bowl, lightly mash cooked lentils with a fork, leaving some texture.
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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.
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Cover and refrigerate for at least 30 minutes to firm up for shaping.
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Divide mixture into 6 equal portions and form into 3/4-inch thick patties.
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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.
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Serve warm on gluten-free buns or lettuce wraps with your preferred toppings and condiments.
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Store leftovers in airtight container in refrigerator up to 4 days or freeze patties individually for up to 3 months.
Timing
Allow for lentil cooking and cooling, vegetable cooking and cooling, mixing, at least 30 minutes chilling, and 8-10 minutes skillet cooking per batch.
Storage
Refrigerate leftovers promptly in covered containers for up to 4 days. Reheat until hot throughout.
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