Description
Hearty lentil burgers packed with protein, herbs, and spices—crispy outside, tender inside, and perfect for healthy lunches or meatless dinners.
Ingredients
Scale
Main Burger Mix
- 1 1/2 cups cooked brown or green lentils (about 1/2 cup dry)
- 1/2 cup finely chopped onion
- 1/2 cup grated carrot
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon soy sauce or tamari
- 1 tablespoon tomato paste
- 1/2 cup rolled oats
- 1/4 cup breadcrumbs (use gluten-free if needed)
- Salt and pepper, to taste
For Cooking
- 1 tablespoon olive oil (plus more for frying)
For Serving
- Burger buns
- Lettuce
- Tomato slices
- Onion slices
- Pickles
- Your favorite burger sauce or vegan mayo
Instructions
- Sauté the Vegetables: In a skillet over medium heat, warm 1 tablespoon olive oil. Add the chopped onion, grated carrot, and minced garlic. Sauté for 4–5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Mix the Burger Base: In a large bowl, combine the cooked lentils and the sautéed vegetables. Add smoked paprika, ground cumin, chili powder, soy sauce or tamari, tomato paste, rolled oats, and breadcrumbs. Season with salt and pepper to taste.
- Mash the Mixture: Using a fork or a potato masher, mash everything together until the mixture comes together but still retains some texture. It should be slightly chunky, not fully smooth.
- Form Patties: Divide the mixture and shape into 4 even-sized patties. Transfer to a plate or tray and chill in the refrigerator for 30 minutes to help the burgers firm up.
- Cook the Lentil Patties: Heat a drizzle of olive oil in a nonstick skillet over medium heat. Fry the patties for about 4–5 minutes per side, until they are golden brown and crisp on the outside while heated through.
- Assemble and Serve: Serve the patties on burger buns with lettuce, tomato, onion, pickles, and your favorite burger sauce or vegan mayo. Enjoy while hot!
Notes
- For gluten-free burgers, use gluten-free oats and breadcrumbs, and tamari instead of soy sauce.
- Lentil burgers can be made ahead and refrigerated for up to 3 days before cooking, or frozen (uncooked or cooked) for up to 2 months.
- Feel free to add more herbs and spices to suit your taste, such as fresh parsley, coriander, or a pinch of cayenne for heat.
- If the mixture seems too dry, add a tablespoon of water or vegetable broth. If too wet, add extra breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 230 kcal
- Sugar: 4g
- Sodium: 310mg
- Fat: 5g
- Saturated Fat: 0.6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg