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I am late for this month's Lentil theme JFI#3 (Jihva for ingredients) hosted by Sailu. I hope she accepts my late entry. I made Lentil-Walnut burger for our mini in-house barbeque for 4th of July. I saw them made on TV (pbs - channel 13) few weeks ago and wanted to give them a try(above pic is courtesy pbs tv). Adding cumin and coriander powders gave the burgers an Indian taste. I made Indira’s Sesame buns and had our burgers with mayo, ketchup and cheese. Really healthy and not very difficult to put together.


810 burgers

Total time

40 minutes




  • (1.25l) fish stock (Green - cooked, drained and cooled)
  • (1.25l) fish stock (Toasted - cooled)
  • ⅓ cup breadcrumbs (Dried - (I used 3 potato bread slices and it worked just fine))
  • 3 cloves garlic
  • 2 tsp cumin (Ground)
  • 2 tsp coriander (Ground)
  • (1.25l) fish stock (flakes)
  • 1 egg (Large)
  • 1 tbsp olive oil
  • to taste Salt Pepper (and)


  1. In a food processor, combine walnuts, breadcrumbs (or bread slices), garlic, cumin, coriander, pepper flakes, salt (I used 1 ½ tsp and it was just right, but if you eat less salt, reduce the amount), and ¼ tsp pepper; process until finely ground.
  2. Add lentils and oil; pulse until coarsely chopped (some lentils should remain whole).
  3. In a large bowl, whisk egg and add lentil mixture; mix well.
  4. Divide mixture into equal size parts; roll into balls, and flatten with the palm of your hand into ¾ inch thick patties (I made 9 medium size patties).
  5. Heat a large nonstick skillet. Spray with non-stick cooking spray.
  6. Add burgers; cook over medium-low heat until crisp and browned, turning gently with a spatula, 8 to 10 minutes per side.
  7. Serve hot.
  8. View the recipe instructions at Cook's Hideout

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