Meat Free Monday One day a week can make a world of difference

Walnut and Lentil Burger Patties with Cauliflower Purée and Red Onion Relish

Ida Hemmingsson-Holl
  • Serves: 4
  • Preparation: 15
  • Cooking: 20
  • Ready: 35

Healthy, hearty and easy to make, these burger patties tick all the boxes – a real treat on a Monday!


For the patties

  • ¾ cup dried green lentils, soaked with 2 tablespoons vegetable stock (soak and boil according to package instructions)
  • 1 small red onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon dried thyme
  • ½ tablespoon dried oregano
  • ⅔ cup walnuts
  • 3 dates, finely chopped
  • 1 teaspoon salt
  • ½ cup water
  • ⅓ cup soy flour

For the red onion relish

  • 1 small red onion, finely chopped
  • ⅓ cup raisins, finely chopped
  • 2 dates, finely chopped
  • 3 sage leaves, finely chopped
  • ½ teaspoon salt
  • ½ cup water

For the cauliflower/broccoli purée

  • 1 small head of cauliflower, divided into small florets
  • 1 small head of broccoli, divided into small florets
  • 1 tablespoon vegetable stock
  • 1 teaspoon salt
  • 2 tablespoon almond or soymilk


Soak and boil the lentils with the vegetable stock (follow package instructions).

Bring the oven to 160°C/325°F/gas mark 3.

For the burgers: bring a pot to medium heat and add the red onion, garlic, thyme, oregano, walnuts, dates, salt and water. Let this boil for three to four minutes, until the onions start to soften.

Take the pan off the stove, add the boiled lentils and the soy flour and mix it all together using a hand blender. The consistency should be firm, but not too dry. Adjust with more water or more flour if needed.

Place a cooking paper onto a baking tray. Shape burgers out of the lentil/walnut mix and place on the paper. Bake in the oven for 20 minutes.

In the meantime, make the relish: place the chopped onion, raisins, dates, sage leaves, salt and the water in a pot and bring to boil on low heat under a lid. Leave boiling until serving time. Stir occasionally and add a little more water if needed.

Then make the purée: boil the broccoli and the cauliflower together with the vegetable stock for about three minutes. Then remove all water, add the salt and the milk and blend into a purée.

Get the burgers from the oven and serve with the relish and the purée on the side.

Additonal notes

Recipe courtesy of Ida Hemmingsson-Holl, creator of the plant-based food blog Ida cooks vegan food, free from gluten and white sugar.

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