These Easy Lentil Burgers pack a whopping 14 grams of plant protein into each patty! Meaty and savory on the inside, crispy on the outside, and made with budget-friendly ingredients, they’re one of the best homemade veggie burgers of all time.
If you love these lentil burgers, you should also try my Kidney Beet Burgers, my Chickpea Burgers, and these Sweet Potato Black Bean Burgers.
I’m on a quest to make the best cheap vegan meals, and these Easy Vegan Lentil Burgers certainly belong on any budget-friendly menu. The first time I tried them, I couldn’t believe how much meatiness was packed into each patty, even though they aren’t made with any expensive vegan meat substitutes! That’s the magic of lentils.
Made with brown/green lentils, simple spices, and pantry staples, they deliver serious flavor with minimal effort. I like to pan-fry them for extra crispy edges, but they’re just as good cooked in the oven. I know you’re going to love them!
Why you’ll love this lentil burgers recipe
- Packed with plant protein – With approximately 14 grams of protein per patty, these burgers are seriously satisfying.
- Burgers on a budget – My lentil burgers are made with affordable and accessible ingredients, like dry lentils, simple spices, aromatics, and breadcrumbs.
- Quick and easy – Just like my Best Veggie Burgers, these lentil veggie burgers are incredibly easy to put together. You can even cook the patties and freeze them for later!
How to make vegan lentil burgers
Find the complete recipe with measurements in the recipe card below.
Cook the lentils on the stove until they’re tender but not mushy. Drain and set them aside to dry.
The lentils have to be dry
I’d say the most important step here is drying the lentils. After cooking, I lay them out on a clean dish towel or paper towels to soak up as much water as possible. Wet lentils = mushy veggie burgers.
Pulse the lentils in a food processor until only a few whole lentils remain. Transfer the mashed lentils to a bowl.
Stir the rest of the ingredients in with the lentils until just combined. Shape the mixture into burger patties.
Pan-fry or bake the veggie burgers until they’re crispy and golden.
Serve on buns with the toppings of your choice and enjoy!
Frequently asked questions
Give it a try if you’d like! I prefer to pan-fry or bake these burgers to avoid any risk of them falling apart. If you do grill them, you may want to place them on a lightly greased piece of aluminum foil to prevent them from crumbling and falling through the grates.
I only tested this recipe with dry green and brown lentils and can’t say if red lentils would work or not. Honestly, I can see them making the burger patties too mushy.
They sure do. But just like the freshly cooked lentils, you’ll need to dry the canned lentils really well.
Yes! For gluten-free lentil burgers, swap the breadcrumbs for gluten-free breadcrumbs or an equal amount of oat flour.
Another nut, like cashews or blanched almonds, will work. Or, for a nut-free swap, use an equal amount of sunflower seeds.
Sure. After shaping the patties, wrap each one in plastic wrap, store them in an airtight container, and refrigerate for up to 1 to 2 days.
I don’t recommend freezing the uncooked patties, but the cooked burgers can be frozen for up to 3 months. Thaw them in the fridge before reheating.
Easy Lentil Burgers
Ingredients
- 3/4 cup dried green or brown lentils
- 3 cups water
- 1/2 small red onion chopped small
- 3 cloves garlic minced
- 1/2 cup walnuts chopped small
- 2 tablespoons ground flaxseeds
- 2 tablespoons tomato paste
- 2 tablespoons vegan Worcestershire sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 tablespoons chopped parsley or cilantro
- 1/2 teaspoon salt
- 3/4 cup panko breadcrumbs or oat flour
- olive oil for pan-frying (optional)
For Serving
- Burger buns
- Ketchup, mustard, BBQ sauce, vegan mayo
- lettuce or arugula
- avocado slices
- tomato
- red onion slices
Instructions
- Cook the lentils: In a medium pot, add the lentils and water. Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 15-18 minutes, until the lentils are tender but not mushy. Drain in a fine mesh colander, then spread them in an even layer on a clean dish towel or paper towels to absorb excess water. We don't want mushy burgers!
- Add the cooked lentil to a food processor and pulse several times, until there are just a few whole lentils left. Transfer the mashed lentils to a large bowl.
- To the large bowl with the lentils, add the chopped red onion, minced garlic, chopped walnuts, ground flaxseeds, ketchup, Worcestershire sauce, ground cumin, smoked paprika, parsley or cilantro, salt, and breadcrumbs. Mix with a large spoon until well combined. Alternatively, mash the lentils in a bowl and then add the rest of the ingredients and mix with a spoon.
- Using about 1/2-3/4 cup per burger, shape into burger shapes about 1-1 1/2 inches thick. I got 4 thick burgers from the recipe.
- To Pan Fry: Add 2-3 tablespoons olive oil to a non-stick or cast iron pan over medium heat. Add 3-4 burgers at a time and cook on one side until crispy and golden, about 4 minutes. Flip and cook for 3-4 minutes more, then transfer to a plate.
- To Bake: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Place the burger patties on the pan and bake for 15 minutes, then flip carefully and bake for 15 more minutes.
- Serve on buns with toppings of choice and enjoy!
Notes
- Gluten-Free: Make the burgers with oat flour or gluten-free breadcrumbs instead of regular breadcrumbs and gluten-free vegan Worcestershire sauce.
- The nutrition facts do not include a bun or any toppings.
