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.
Creamy Cashew Pesto
Lentil Walnut Burger Buns
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.
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.
Preheat oven to 375°F
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.
Add cooked onions and carrots to food processor with lentils and remaining ingredients for the burger buns. Combine until a soft dough forms.
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.
Spread cashew pesto on one side of a burger bun, add toppings of your choice and place another burger bun on top. Serve immediately.