Vegan Lentil Burgers

These vegan lentil burgers are not only satisfying and delicious, but also packed with nutrients! Plus, they’re easy to make and versatile enough to be served with your favorite toppings on a bun, alongside a refreshing side salad, or as a tasty appetizer with a dipping sauce.

Looking for a delicious, healthy, and meat-free burger option? These lentil burgers are a must-try! With a savory blend of cooked lentils, grains, veggies, and spices, these burgers are perfect for any meal and are a hit with vegans and meat-lovers alike.

Let me be real with you: even after I stopped eating meat, I was hesitant about veggie burgers. I tried many recipes, even ordered them at restaurants, but something about the texture always seemed off. I mean, who actually enjoys that paste-like consistency? It was like eating hummus mixed with flour, and then cooked. Not appetizing, right?

Thankfully, I started experimenting with different variations at home and discovered some tricks to make a veggie burger hold together while still maintaining a delicious texture. So, get ready to learn all of my veggie burger tips and tricks as I share my ultimate lentil burger recipe with you. They come out perfect every single time!

Jump to:

• Why you’ll love this lentil veggie burger
• Ingredients you’ll need
• How to make lentil burgers
• Recipe video
• Tips & recipe notes
• Serving suggestions
• Variations, additions & swaps
• Storing tips & meal prep
• FAQs
• Recipe

Why you’ll love this lentil veggie burger

• This burger has an amazing texture that is tender on the inside with a slightly firm and crunchy bite, and crispy on the outside, without being dry. It holds together well and doesn’t fall apart like many other vegan burgers made from legumes.
• It’s easy to make! Simply cook the lentils, mix in the ingredients, shape the patties, and cook. Plus, it’s budget-friendly, made with affordable and easily accessible ingredients.
• It’s the perfect combination of healthy and satisfying! Loaded with lentils, grains, and veggies, you can enjoy a fulfilling serving without feeling too heavy. Plus, it’s such an delicious way to add more nutrients, fiber and plant-based protein to your diet.
• Great for meal prep, it can be made in advance for a quick and healthy meal. Additionally, it’s freezer-friendly, making it a great option for batch cooking and easy meal planning.
• It’s easy to customize to suit your taste. While the recipe is great as is, you can add other veggies and spices to create your perfect blend. Check out the “Variations, additions & swaps” section for some inspiration.
• It’s versatile and can be used in many ways. It makes a great side dish or a satisfying main course (find some ideas in the “Serving suggestions” section). The burger can also be enjoyed hot or cold, making it ideal for a lunchbox, summer picnic, outdoor party, or potluck.
• You can bake, fry, or grill these burgers, depending on your preference.
• It’s a crowd-pleaser! I’ve made it for many people over the years, including kids, and everyone loves it. And since these burgers are naturally vegan and gluten-free, they are suitable for anyone with dietary restrictions.

Ingredients you’ll need

Our vegan lentil burgers consist of a mixture of cooked lentils and grains, vegetables, and spices. All the ingredients are easy to find and complement each other perfectly to create a tasty meal.

• Lentils. I usually opt for French lentils (puy), but brown or green lentils work just as well. The trick is to cook them al dente until they’re tender but still have a bite to them. If you’re pressed for time, pre-cooked lentils (canned lentils) are also an option, but make sure they’re not too soft and mushy. Don’t use red lentils for this recipe!
• Aromatics: Onion, celery, and carrots add flavor, texture, and nutrients to the burgers.
• Rice: Adding cooked rice to the lentil burgers enhances their texture and makes them more satisfying. Moreover, the combination of rice and lentils provides a complete protein source. You can use any type of rice you have available, but I personally prefer brown rice, though white rice works well too. Remember to cook the rice without any seasonings, except for a small amount of salt, to avoid overpowering flavors. Pre-cooked rice is great for convenience.
• Herbs & Spices: I seasoned these burgers with fresh parsley, garlic powder, ground cumin, liquid aminos (a type of soy seasoning), salt, and black pepper. While this is my favorite combination for this recipe, you can experiment with other seasonings if you wish. Soy sauce can also be used instead of liquid aminos.
• Flaxseed Meal: Flaxseed meal (ground flaxseeds) is important in vegan burgers because it works as an egg replacement to keep the ingredients together and prevent the burgers from falling apart. When it mixes with the moisture of the other ingredients, it becomes sticky and acts as a binder. Don’t skip using flaxseed meal in this recipe, as it’s an essential ingredient for binding the burgers together.
• Oat Flour: Oat flour is an important ingredient that helps give these burgers structure and a firmer texture. It also works to absorb any excess moisture and bind all the ingredients together. You can easily make oat flour at home by blending rolled oats in a blender. If you don’t have oat flour on hand, you could also try using chickpea flour or wheat flour (if you’re not gluten-free).

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post. This section covers notes on ingredients and possible substitutions.

How to make lentil burgers

This burger is very easy to prepare. You only need to cook the lentils, cut the veggies, mix all the ingredients, and then cook the burgers.

Step 1: Cook the lentils

The first step in making this lentil burger is to cook the lentils until they are al dente. It’s very important to be careful not to overcook them. Cook until they are soft but still firm, without becoming mushy or falling apart.

After cooking, drain any excess water (cooking broth) and remove the bay leaves. It’s very important to drain the cooked lentils well to prevent excess moisture when combining them with the other ingredients.

Note: Enhance the taste of cooked lentils by adding a touch of liquid aminos (or soy sauce) and a couple of bay leaves to the cooking water.

Step 2: Prepare the ingredients

While the lentils are cooking, you can prepare the other recipe ingredients.

• Peel and dice the onion. Trim and dice the celery. Shred the carrots.
• Chop the parsley finely to ensure that there are fresh herbs in every bite.
• Keep all the remaining ingredients aside.

Note: To prepare this recipe, you will need cooked rice. I usually cook rice in large batches during meal prep and keep it stored in my fridge. If you don’t have cooked rice, you can cook it now or purchase pre-cooked rice for convenience.

Step 3: Mix the ingredients

First, divide the cooked lentils evenly into two portions. Place half of the cooked lentils in a large mixing bowl, and set aside.

Then, add the other half of the cooked lentils to a food processor along with prepared veggies, cooked rice, and seasonings. Blend the mixture until the ingredients are thoroughly combined and most of the larger pieces have been broken down.

Be careful not to over-blend the mixture! We want it to have some texture to achieve that perfect burger feel.

Now, transfer the blended mixture into the mixing bowl containing the remaining half of the cooked lentils. Add oat flour, flaxseed meal, chopped parsley, and black pepper, and thoroughly combine all the ingredients together. Taste and adjust the seasoning according to your preference.

The mixture should be able to hold together when pinched with your fingers. If it appears too soft to form patties, allow it to sit for a few minutes so that the ingredients can absorb the moisture in the recipe.

Note: Be mindful not to add too much oat flour, as this can lead to dryness once the mixture is cooked. Only add more if needed to achieve the desired consistency.

Step 4: Shape and cook the burgers

Lightly wet your hands and shape the mixture into burger patties of your preferred size. To ensure uniformity, you can use a measuring cup to scoop the same amount of mixture for each patty, or a kitchen scale to divide it evenly.

Finally, cook the lentil burgers according to your preference.

• To bake: Preheat the oven to 350˚F (176˚C) and place the burgers on a baking sheet lined with parchment paper, and brush them with some oil. Bake for about 30 minutes, flipping the burgers halfway through cooking, until they turn golden brown.
• To pan-fry: Heat some oil in a cast iron skillet over medium heat and cook the burgers for about 5 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
• To air-fry: Brush the burgers with some oil, then place them in the basket of the air fryer, and cook at 375°F (190°C) for about 12-15 minutes, flipping them over halfway through cooking, until they are golden brown.

Note: Cooking time may vary depending on the size of the patties you make.

Recipe video

Watch how to make this recipe:

Tips & recipe notes

• While not necessary, I personally prefer to soak the lentils before cooking them as it can help reduce cooking time and improve their digestibility. To soak the lentils, simply cover the dried lentils with water and let them sit for 8 hours or overnight. After soaking, drain and rinse the lentils before proceeding to cook them according to the recipe instructions.
• If you’re short on time or want to make the burgers quickly, you can use canned lentils instead. Simply drain the cooking broth and use 3 cups of pre-cooked lentils for this recipe.
• To prevent the mixture from sticking to your hands, slightly moisten them while shaping the patties.
• Be mindful not to overprocess the mixture into a paste-like consistency! We want to maintain some texture from the lentils, rice, and veggies. I suggest using a food processor instead of a blender to make this recipe as it’s easier to control the texture.
• To prevent overblending the lentil burger mixture, it’s better to dice the onion and celery and shred the carrots beforehand, even though they’ll be added to the food processor. This way, the vegetables rich in water won’t add extra moisture to the batter when they’re overly blended.

How do you make vegan burgers not fall apart?

There are a few tricks you can use to make vegan burgers hold together and not fall apart.

• It’s important to make sure that the lentil mixture has the right consistency. It should be sticky enough to hold together but not too wet.
• Make sure to include binding ingredients when making vegan burgers. In this recipe, flaxseed meal is the binding agent of choice.
• Allow the vegan burger mixture to rest for a few minutes before shaping it into patties. This will help the ingredients bind together, resulting in firmer patties. Avoid adding additional flour as it can cause the burgers to become dry.
• Cooking the lentil burgers also plays a role in keeping them from falling apart. It’s best to cook them on a lightly oiled or non-stick surface and avoid moving them around too much while they’re cooking.

Serving suggestions

There are plenty of ways to serve vegan lentil burgers! Here are some ideas:

• Serve the burgers on a bun with your favorite toppings. Mine are tomato, greens, cashew mayo, and avocado, as you can see in the photos. With a side of Japanese sweet potato chips is even better!
• If you prefer a lighter option, serve with a side of vegan coleslaw or a mixed green salad.
• Enjoy them as an appetizer with your favorite dipping sauce.
• Pair them with a side of sweet potato fries, baked potato wedges, or roasted vegetables, such as carrots and broccoli.
• Repurpose your burgers by crumbling them after cooking and refrigerating (hello, leftovers!). Use the crumbles in a breakfast scramble, wrap, tacos, or mix them with pasta.

Variations, additions & swaps

• Switch up the grain and use cooked quinoa or cooked barley instead of rice for a different texture and flavor.
• Add shredded beets instead of carrots to add some color and natural sweetness to your burgers.
• For a satisfying crunch, mix in chopped walnuts or pecans to your lentil burger mixture.
• To give your burgers a meaty texture, finely chop some mushrooms and mix them in.
• For a spicy kick, add some diced jalapenos or chili flakes to your burger mixture.
• Experiment with different herbs and spices to add unique flavors, such as paprika or fresh cilantro.
• For a fun twist, swap out half of the lentils for other legumes, like black beans. Be sure they are already cooked and add them to the food processor mixture for easy blending.

Storing tips & meal prep

Cooked burgers:

To store lentil burgers, allow them to cool completely before placing them in an airtight container in the refrigerator. They can be stored for up to 4-5 days in the fridge.

You can also freeze them for up to 3 months. Simply place the cooked burgers on a baking sheet lined with parchment paper, and freeze them until solid. Then transfer them to a freezer-safe container or bag, making sure to remove as much air as possible before sealing.

To heat up the burgers, first thaw them in the refrigerator overnight. Then, you can either reheat them in the oven or on the stovetop until they’re warmed through. You can also bake them directly in the oven from frozen.

“Uncooked” burgers:

Another option is to prepare the burger mixture in advance, and store it in the fridge or freezer for later use.

If storing in the fridge, you can either shape the mixture into patties or leave it as is, depending on your preference. If leaving as is, store it in an airtight container. However, if you shape the mixture into patties, be sure to separate them with parchment paper to prevent sticking. When ready to eat, follow the cooking instructions provided for the recipe.

To freeze, shaping the mixture is essential. Then, follow the same instructions provided for cooked burgers. When ready to eat, thaw the burgers in the fridge overnight, or bake them directly in the oven from frozen.

FAQs

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