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Lentil Walnut Burger Buns with Creamy Cashew Pesto

Prep Time
15 min
Cook Time
45 min
Yields
4 small burger buns

We put a twist on the classic veggie burger by creating these moist, flavourful patties and using them as the bun! Add your favourite veggies along with this creamy cashew pesto spread, and you’ve got a filling and delicious meatless Monday meal.

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ingredients

Creamy Cashew Pesto

1
cup raw cashews (soaked for 3 hours)
cup almond milk
2
Tbsp lemon juice
1
garlic clove
½
cup basil leaves
½
teaspoon sea salt
¼
tsp ground pepper

Lentil Walnut Burger Buns

½
cup dried green lentils
2
cups water
¾
cup diced carrot
1
cup finely chopped onion
1
tsp coconut oil
½
cup raw walnuts
¼
cup buckwheat flour
2
Tbsp nutritional yeast
1
tsp dried parsley
1
tsp onion powder
½
tsp sea salt
¼
tsp cumin
¼
tsp paprika
¼
tsp coriander
¼
tsp ground pepper
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directions

Step 1

Bring lentils and water to a boil, and then reduce to a simmer and cover. Cook for 20 minutes. Drain excess water from the pot once the lentils are tender.

Step 2

Meanwhile, drain and rinse cashews from the soaking water and add to a blender with the remaining ingredients for the cashew pesto. Combine until smooth and refrigerate until ready to serve the burgers.

Step 3

Preheat oven to 375°F

Step 4

Heat coconut oil in a pan over medium heat and cook diced carrots for 3 minutes. Add onions and cook together for another 5 minutes until soft.

Step 5

Add cooked onions and carrots to food processor with lentils and remaining ingredients for the burger buns. Combine until a soft dough forms.

Step 6

Form patties with approximately ¼ cup of the mixture and bake on a parchment lined baking sheet for about 25 minutes, flipping half way through.

Step 7

Spread cashew pesto on one side of a burger bun, add toppings of your choice and place another burger bun on top. Serve immediately.

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