Hearty Linen Burger

Hearty Lentil Burgers serve a dual purpose. They’re substantial and flavorful, ensuring you feel satisfied, while also promoting inner well-being. Packed with B vitamins, iron, magnesium, potassium, zinc, plant protein, and beneficial fiber, each delicious bite is a nutritional powerhouse. Pile them high with additional nutritious veggie toppings to further boost their health benefits.

Eight servings

30 mins

45 mins

One hour, 15 minutes


One cup lentils (dry, brown or green)

Three cups water (+4 Tbsps)

Two Tbsps flax meal

1/2 cup walnuts (raw)

3/4 cup organic rolled oats

One Tbsp dried oregano

1/4 cup vegetable broth (unsalted, preferably homemade)

One cup carrots (finely chopped)

One cup onion (yellow, finely chopped)

Four garlic cloves (minced)

Two Tbsps organic tomato paste

Two Tbsps worcestershire sauce (vegan)

One Tbsp organic tamari (reduced-sodium, or coconut aminos)

1/2  cup organic oat flour (optional, see Chef’s Notes)

1/4 tsp salt (optional)

1/4 tsp pepper (optional)


  1. Wash the lentils well, removing any debris, then place in a medium stovetop pot. Add 3 cups of water. Bring to a high simmer then lower the heat. Cover and cook for 25–30 minutes or until tender (almost to the mushy stage works well for these burgers).
  2. In the meantime, add the flax meal and 4 tablespoons water to a small bowl and let sit. This will be your “flax egg,” which binds the burgers.
  3. Place the walnuts, oats, and oregano in a food processor. Blend until the walnuts and oats are coarsely blended. Set aside.
  4. Place a medium-size stovetop pan on medium-high heat. Add the vegetable broth. Then add the carrots, onions, and garlic. Cook for 5–7 minutes, stirring occasionally, until the carrots are tender.
  5. Lower the heat, and add the tomato paste, Worcestershire sauce, and tamari. With a spatula, mix until the sauce is combined with the carrot, onion and garlic mixture.
  6. In a large bowl, add ó of the cooked lentils from the pot and mash with a fork or potato masher.
  7. Add the remaining lentils (so half of the lentils will be mashed and half will be whole).
  8. Mix in the carrot, onion, and garlic mixture; the oats and walnuts mixture; and the oat flour and optional salt and pepper. Mix until all ingredients are combined.
  9. Finally, fold in the flax egg so it’s mixed in well.
  10. Form eight individual patties with clean washed hands.
  11. At this point, you can refrigerate until you’re ready to cook (5–7 days) or cook immediately.
  12. To cook, heat a skillet over medium for at least five minutes. Once the skillet is hot, cook the burgers on each side until browned, about 5 minutes per side.

Chef Notes

Prep ahead

Make the lentils ahead of time and store them in the fridge for three days.


Omit the oat flour, increase the oats to one cup and mash all of the lentils rather than half.

Layer it up!

Make it a veggie burger with whole-grain bread or a wrap and add greens, tomato, radish, avocado, kimchi and herbs. The options are endless!

Crumble it on top of nachos or in a tomato sauce for a “bolognese” sauce.

Add chopped cilantro or basil to the final mixture before grilling.

Make it an appetizer or snack

Instead of eight large patties, roll the mixture into small balls and bake in the oven or air fryer for a pop-in-your-mouth snack or appetizer.

Make mini patties for slider appetizers.


Store in an airtight container in the refrigerator for 5–7 days or in the freezer (with parchment paper separating each patty) for up to 30 days.

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