Delicious lentil burgers
These fiber rich lentil burgers are an absolute must-make to stock your freezer with! They’re simple to make, packed with flavor, and taste delicious over a salad, wrap or bun.
Pairing them with a simple side salad and a lemony yogurt dip is my go-to, but there are so many ways to enjoy them.
These burgers are 100% plant-based, and can be made gluten-free if needed. They’re a nutritious way to incorporate more whole-grains, fiber and vegan protein into your diet.
Lentils are so versatile, and really provide that hearty, meaty flavor when making veggie burgers. Brown lentils are the most widely eaten type, have an earthy flavor, and hold their shape really well during cooking- making them a great option for this recipe.
Would any lentil variety work?
Brown or black lentils would work best for this recipe because of their meatier flavor. I haven’t tested this with red or yellow lentils, but feel free to try it out and let me know in the comments below if you do!
What you’ll need to make lentil burgers
These burgers are flavored with simple spices and added veggies, and held together with oat flour which provides more whole-grain and fiber. Here’s what you’ll need to make these delicious lentil burgers-
- Brown lentils, preferably pre-cooked or steamed. You can buy canned lentil from the store to save some time. I typically grab the streamed lentil pack at Trader Joe’s!
- Onions & carrots for added veggies and flavor
- Oat flour to help bind the burgers. You can make your own oat flour by blended rolled oats in a blender, or substitute your favorite breadcrumbs (regular or gluten-free)
- Simple flavorings like soy sauce, ketchup and garlic
- Spices like cumin, smoked paprika, salt & pepper
These burgers are so easy to whip up, and store really well in either the fridge or freezer.
How to store your lentil burgers
Refrigerate
The recipe makes about 6 palm-sized burgers. You can keep the leftovers in the fridge for up to 5 days, and warm them in the oven or microwave when you’re ready to eat them.
Freeze
If you wanted to double the batch, or meal prep these for a later time, you can store the cooked burgers in a freezer-safe container for up to 3 months. You can warm them in the oven or microwave when ready to serve, or let them defrost in the fridge overnight.
I love testing new bean based burgers to keep on hand because they’re so convenient to have around. This recipe is simple, nutritious, and SO good- I can’t wait for you guys to try it!
If you liked this recipe, be sure to check out some of the other lentil recipes from the blog!
Crispy Walnut Lentil Tacos
Vegan Lentil Meatballs
Vegetarian Lentil Tacos
Lentil Burgers
Ingredients
- 2 cups boiled or steamed brown lentils
- 1/2 white or yellow onion, diced
- 2 carrots, finely grated
- 3/4 cup oat flour
- 2 cloves of garlic, crushed
- 2 tbsp ketchup
- 2 tbsp low-sodium soy sauce or coconut aminos
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil, divided
Lemon Yogurt Dip
- 1/2 cup Greek or plain yogurt
- 1 clove garlic, crushed
- 2 tbsp lemon juice
- 1/2 tbsp dry parsley or dry dill
- Pinch of salt
Directions
- Heat a large skillet with 1 tbsp of olive oil and saute your diced onions until they soften, about 5-7 minutes.
- Transfer them to a bowl with the grated carrots, lentils, garlic and spices and mix well using your hands. The lentils don't need to be fully mashed.
- Add in the soy sauce, ketchup and oat flour and mix well together until evenly incorporated.
- Line a cutting board or plate with parchment paper. With oiled hands, shape the batter into 6 palm-sized burgers.
- Heat your skillet on medium/low heat, and add in another 1-2 tbsp of olive oil. Cook the lentil burgers for about 5-6 minutes per side, until golden brown. I suggest cooking 3 at a time, depending on the size of your skillet, and adding more oil in between batches.
- While they cook, prepare the yogurt dip by mixing together the yogurt, crushed garlic, lemon juice, parsley and salt.
- The burgers will stay fresh in the fridge for up to 5 days, or can be frozen for 3 months.
I prefer oat flour for these, or an all-purpose flour for a non gluten-free version
Good flavor. I would bake them though only because of the oil