The Best Lentil Burgers
Lentil burgers are vegan, vegetarian and gluten-free and are a great way to consume more plant-based protein. Each burger is packed with 10 grams of protein and 8 grams of fibre for a filling and healthy burger!
Easy vegan lentil burgers
If there’s one meal I think about in the summer, it’s definitely veggie burgers. Not only are they delicious, but there are so many different types of veggie burgers you can make. From black bean burgers to chickpea burgers or even beet burgers, the possibilities are truly endless!
This recipe for easy vegan lentil burgers is my latest favourite veggie burger to add to the mix. I love cooking with lentils because of all their amazing health benefits.
They’re made with a vegetable base of portabello mushrooms, onions and carrots that get mixed together with lentils and oats to create a hearty and delicious lentil veggie burger.
Why you’ll love these lentil veggie burgers
- Packed with protein and fibre. Each lentil patty has 10-14 grams of protein and 8-11 grams of fibre (depending on how large you make the patties.)
- Actually flavourful. No bland veggie burgers here! These lentil patties are prepared in a way that packs them with serious flavour.
- Freezer-friendly. Prep now, eat later. These veggie burgers are freezer friendly and can be meal prepped and stored in the freezer to have on hand for whenever you need them!
Best types of lentils for lentil burgers
There are many different types of lentils out there. From brown to green to red and from dried to canned. So how do you know which lentils are best to use for veggie burgers? I cover that here!
Lentil varieties for burgers
- Brown lentils: this is the most common variety of lentils. They range in colour from black to light brown. They hold their shape well once cooked. These work well for burgers.
- Green lentils: this variety of lentils has a green exterior and takes longer to cook than brown lentils. They also hold their shape well once cooked and work well for burgers.
Dried vs. canned lentils
Dried lentils are recommended for burgers as canned lentils tend to be softer and have a higher water content, which can lead to mushier burgers.
That being said, if you only have canned lentils you can use them, but you will want to add an extra quarter cup to half cup of oats to help absorb the moisture.
Ingredients for the lentil patties
- Lentils: I use brown lentils to make these lentil burgers. You can also use green lentils if you prefer. Opt for dry lentils over canned lentils.
- Portabello mushrooms: this is the “secret ingredient” that gives the lentil patties a meatier texture and umami flavour.
- Carrots: these give some more depth of flavour to the burgers.
- Onion: any type of cooking onion will work here.
- Garlic: fresh garlic, not powdered.
- Oats: large flaked oats or quick oats will both work. Just make sure not to use steel-cut oats. You can substitute with breadcrumbs if needed.
- Tamari: you can substitute soy sauce here if needed.
- Spices: the spices used in these burgers are smoked paprika, oregano, pepper and salt.
How to make lentil burgers
Roughly chop the mushroom, carrot, onion and garlic and add to a food processor. Lightly pulse to slightly chop up the vegetables.
Add the vegetable mixture to a pan with some avocado oil and sauteé together for 7-8 minutes until the vegetables begin to brown. Stir the mixture every couple minutes.
Add the vegetables back to the food processor with cooked lentils, spices, tamari and oats and pulse.
Form the mixture into patties with your hands and place them on a baking sheet. Bake in the oven at 400 degrees F for 10-12 minutes. You can alternatively pan-fry them in a skillet with some oil on medium-high heat for 2 minutes on each side. Eat on their own or in a bun.
Veggie burger toppings
When it comes to toppings for veggie burgers, there are so many possibilities! Here are some ideas to try that will be delicious on these lentil burgers.
- Barbecue sauce
- Mustard (regular or dijon)
- Red onion
- Sliced cheese (or vegan cheese if needed)
- Cole slaw
- Caramelized onion
How to store, freeze and reheat lentil patties
Fridge: store any leftover lentil patties in an airtight container in the fridge for up to 6 days. Reheat the microwave, in the oven or in a pan on the stove.
Freeze: to freeze the patties, place the formed patties in the freezer on a baking tray lined with parchment paper for 1-2 hours until slightly frozen. Then transfer the patties to a freezer-safe bag. Store for up to 3 months. To reheat let the patties thaw on the counter and cook according to recipe directions.
Expert tips for vegan lentil burgers
- Use dry lentils vs canned lentils. Not only will they taste better, but they will have less moisture and create a better texture for the lentil veggie burgers.
- Drain the lentils well. Once you cook the lentils, make sure to drain off the cooking liquid well.
- Don’t skip the sauteéd veggies. If you’re thinking “do I really need to sauteé the veggies before adding them to the burgers?” the answer is yes. Sauteéing and browning the veggies is what creates a rich umami flavour that will make these lentil burgers extra tasty.
- If the lentil mixture feels too wet, add more oats. If you’re having trouble forming the patties because the mixture is too moist, just add an extra 1/4-1/2 cup of oats.
Lentil burger FAQ
Yes! Lentil burgers are packed with fibre, protein and vegetables for a healthy and filling vegetarian and vegan meal.
The oats are used in this recipe to help bind the burgers together. You can also substitute the oats with flour or breadcrumbs.
Yes! Just make sure to use gluten-free oats in this recipe.
No. Red lentils become too soft once cooked and won’t hold up in these burgers. If you try to use red lentils, the burgers will likely fall apart.
Try these lentil recipes next!
If you tried these Lentil Burgers or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Lentil veggie burgers are easy to make and packed with flavour!
- 3/4 cup dry lentils
- 1 bay leaf (optional)
- 1 portabello mushroom
- 1 large carrot
- 1/2 onion
- 3 garlic cloves
- 2 tbsp avocado oil (or vegetable oil)
- 1 cup oats
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp ground pepper
- 1/2 tsp salt
- 1 tbsp tamari
- Cook the lentils according to package directions in water or vegetable broth. Optionally add a bay leaf for more flavour. (Make sure to remove it once the lentils are cooked.) Drain the lentils well once cooked.
- Clean the mushrooms, peel the carrots, onion and garlic and give them a rough chop. Add them to a food processor. Pulse a few times to chop.
- Heat the oil in a large skillet on medium-high heat. Add the vegetables and cook for 7-8 minutes, string every couple of minutes.
- Add the cooked vegetables back to the food processor with the cooked lentils, oats, smoked paprika, oregano, ground pepper, salt and tamari.
- Pulse everything together to combine. Taste and adjust seasoning if needed.
- Use your hands to form the mixture into patties. If it feels too wet to stick together, add another 1/4 cup of oats.
- Cook the patties on a baking sheet in the oven at 400 degrees F for 10-12 minutes or pan fry them in a large skillet with some oil on medium-high heat.
- Serve on their own or in a bun with your favourite toppings.
Use dried lentils vs canned lentils for best results.
Store leftover patties in a container in the fridge for up to 6 days.
Freeze uncooked patties for up to 3 months.
- Serving Size: 1/6th of recipe
- Calories: 186
- Sugar: 2g
- Fat: 6g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 10g
Keywords: lentil burgers, burgers with lentils, veggie burger, vegan burger