It's a patty and a bun all in one. It's lentil walnut burger buns with creamy cashew pesto!
This dish will be unlike anything you've ever eaten before, cause it's hella unique! Buying your own burger buns is a thing of the past. These fresh, tasty lentil walnut buns will change the vegan burger game forever. And that creamy cashew pesto might have you second guessing your relationship with bottled condiments (sorry not sorry, ketchup and mustard. We still love you!).
Fill this burger/sandwich with fresh veggies of your choice, and make sure dollop that delicious creamy cashew pesto on both sides! And you can whip up a simple side of fries if you're craving a classic burger and fries combo.
If you want to go more traditional with your burgs try the best damn vegan burger patties or the black bean beet burger.
lentil walnut burger buns with creamy cashew pesto
Ingredients
lentil walnut burger buns
- 1 C finely chopped onion (about 1 onion)
- ¾ C finely chopped carrot (about 1 carrot)
- 2 roughly chopped garlic cloves
- 2 tablespoon vegetable oil or olive oil
- 1 C cooked or canned lentils
- ½ C raw whole walnuts
- ¼ C buckwheat flour
- 2 tablespoon nutritional yeast
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon coriander
- ¼ teaspoon ground black pepper
- vegan cheese slices for stuffing in the burger patties (optional)
creamy cashew pesto
- 1 C raw whole cashews, soaked 20 minutes in hot water
- ⅓ C unsweetened nondairy milk
- 2 tablespoon lemon juice
- 2 garlic cloves
- ½ C packed basil leaves
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Drain and rinse cashews from the soaking water and add to a high-powered blender with the remaining ingredients for the cashew pesto. Combine until very smooth and refrigerate until ready to serve the burgers.
- Preheat oven to 400°F.
- Heat oil in a pan over medium heat and cook onions, carrots, and garlic for about 7 to 8 minutes until softer and slightly browned and caramelized. Add this mixture to a food processor with lentils and walnuts and process until it's a fine mince and nearly smooth.
- Add the remaining ingredients for the burger buns and process until a smooth dough forms.
- Lightly oil your hands to form patties. Use about ¼ cup of the mixture for the whole patty. If you're going to stuff it with a vegan cheese, take half of that amount for one patty and flatten it in your hand, place cheese in the centre and then form the other half of the dough over top. Create a well sealed patty, flipping it back and forth in your hands and pressing the edges together.
- Place the burger buns on a parchment lined baking sheet and bake for 25 minutes, flipping half way through.
- Spread cashew pesto on one side of a burger bun, add toppings of your choice, and place another burger bun on top. Serve immediately.
Currie Delsol
Just made these and they are so delicious!! Im obsessed with hot for food! Thanks for making vegan food taste great:)
Carolyn
Just made absolutely delicious, a keeper and you can actually pick them up they don't fall apart !
Jessica
Is there a possible substitution to the buckwheat flour? Can oat flour or almond flour be used?
Lauren Toyota
I haven't tested so you can try, but can't guarantee the same results
Michele
What other flour could be used instead of buckwheat?
Lauren Toyota
spelt, whole wheat, something with substance
Michele
So all purpose flour wouldn’t work? What about coconut flour?
Lauren Toyota
it just has a different moisture content required than what I used so I can't guarantee its the same recipe or will turn out the same