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Three cooked lentil burgers stacked on top of each other, separated by pieces of parchment paper.

Vegan Lentil Burgers

  • Author: Bruna
  • Total Time: 45 minutes
  • Yield: 6 burgers 1x
  • Diet: Vegan


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.


Units Scale


  • 1 cup dried lentils (french, green, or brown)
  • 3 cups filtered water
  • 2 bay leaves
  • 1 teaspoon liquid aminos (or soy sauce)

Lentil Burgers:

  • Cooked lentils (recipe above)
  • 1 cup diced onion (1 large onion)
  • 1/3 cup diced celery
  • 1 cup shredded carrots
  • 1 cup cooked brown rice
  • 2 teaspoons garlic powder
  • 1/2 teaspoon ground cumin
  • 1 tablespoon liquid aminos (or soy sauce)
  • Sea salt to taste
  • 2 tablespoons flaxseed meal
  • 1/2 cup oat flour
  • 1 cup finely chopped fresh parsley
  • Black pepper to taste


  1. Start by cooking the lentils. In a medium pot, combine the lentils, water, bay leaves, and liquid aminos. Bring the mixture to a boil over high heat, then reduce the heat to medium and cook the lentils for 15 to 20 minutes, stirring occasionally, until they are tender but still firm and not falling apart. Once done, drain any excess water (cooking broth) and remove the bay leaves.
  2. Divide the cooked lentils evenly into two portions. Place half of the cooked lentils in a large mixing bowl, and set aside.
  3. Add the other half of the cooked lentils to a food processor along with diced onion, diced celery, shredded carrot, cooked rice, garlic powder, cumin powder, liquid aminos, and salt. 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; it should still have some texture. If necessary, use a spatula to scrape the sides of the processor.
  4. 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 to taste. Use a wooden spoon or spatula to 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.
  5. 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.
  6. 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.
  7. Serve the lentil burgers with a bun and your preferred toppings, a side salad, or enjoy them as an appetizer with your favorite dipping sauce.


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.

The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dishes
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1/6 of the recipe
  • Calories: 198.8 kcal
  • Sugar: 3.8 g
  • Sodium: 186.3 mg
  • Fat: 2 g
  • Saturated Fat: 0.2 g
  • Unsaturated Fat: 1.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 6.2 g
  • Protein: 10.1 g
  • Cholesterol: 0 mg

Keywords: lentil veggie burger, vegan, gluten-free, plant-based, eggless, easy, healthy