Lentil Burgers


Last Updated on April 14, 2021

lentil burgers

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.

lentil burgers

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.

lentil burgers

How to store your lentil burgers


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.


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.

lentil veggie burgers

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

4 from 25 votes
Course: Main


Prep time


Cooking time


Total time



1-To make these gluten-free, swap coconut aminos or tamari for the soy sauce
2- I typically use canned brown lentils that are pre-cooked, or steam brown lentils from Trader Joes to simplify the recipe


  • 2 cups 2 boiled or steamed brown lentils

  • 1/2 white onion, diced

  • 2 carrots, finely grated

  • 3/4 cup 3/4 oat flour

  • 2 cloves of garlic, crushed

  • 2 tbsp 2 ketchup

  • 2 tbsp 2 low-sodium soy sauce or coconut aminos

  • 1 tsp 1 cumin

  • 1/2 tsp 1/2 smoked paprika

  • 1/2 tsp 1/2 salt

  • 1/2 tsp 1/2 black pepper

  • 2 tbsp 2 olive oil, divided

  • Lemon Yogurt Dip
  • 1/2 cup 1/2 Greek or plain yogurt

  • 1 clove 1 garlic, crushed

  • 2 tbsp 2 lemon juice

  • 1/2 tbsp 1/2 dry parsley

  • Pinch of salt


  • 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 a masher or your hands to break up some of the lentils.
  • Add in the soy sauce, ketchup and oat flour and mix well together until evenly incorporated.
  • Line a cutting board or flat plate with parchment paper, and shape the batter into 6 burgers. The batter will be slightly sticky so I suggest shaping them with wet hands.
  • Heat your skillet on medium/low heat, and add in another tbsp of olive oil. Cook the 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.
  • Once they’re all cooked through, mix together the yogurt ingredients in a small bowl.
  • Serve with a side salad or your favorites sides!
  • The burgers will stay fresh in the fridge for up to 5 days, or can be frozen for 3 months.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. I made these lentil burgers last night – delish & easy and they held together beautifully!! I made the mixture in advance and put in the fridge til I was ready to shape & cook them, read through some of the reviews & added a little turmeric & chilli powder and some sumac to the mix, and served with a little quinoa salad and sauteed onions & mushroom and I received positive feedback from everyone who ate these burgers. I thoroughly enjoyed them, and cooked extra (measured mixture in 1/4 cup size patties) and that was a nice size to serve for us, plus I’ve got extra cooked burgers for easy freezer meals. I was nervous cooking lentil burgers for the first time, but thanks to your recipe, it was a breeze! P.S. I appreciated being able to “tick off” the ingredients as I was progressing with your recipe function (using an android phone), ensuring I didn’t leave anything out by accident. 5 stars!

  2. Excellent! Added turmeric and Harissa spice. Used Italian bread crumbs 🙂 My 5 year old loved them!!!

  3. Hello! I am excited to make these but don’t have oat flour. Could I sub GF flour or almond flour? Any recommendations? Thank you!

  4. Gal,
    Just making them now. They came together very nicely , the directions were easy to follow, the mixture tasted delicious before frying, and the taste and texture are spot on. And as soon as I flipped the 1st one it looked just like yours, nice crispy crust. Adding more oil as you cook them is key! Delicious!
    Thanks again!

  5. a great very tasy burgher that is more like a meat burgher than any other I have tried excellent

  6. These are amazing! I substituted one stalk of celery and 1/4 of a zucchini for the one carrot and I left out the onions and paprika. They turned out crispy and perfect! I fried them in the olive oil. Gonna check out your other recipes. Thank you soooo much for this site.

  7. Love the flavor! But not Shute what the texture should be, they are very soft and easy to break, is that supposed to be like it? Anyways the flavor is delicious!! And still crispy from the sides

    • Hey Gio, I’m glad you enjoyed them! They should be somewhat soft, but shouldn’t crumble or break apart. If you try them again, you can bake them on 350 F for 15-18 minutes, that may hold up better!

  8. These are pretty good. I substituted ingredients such as powdered spaghetti for the oats and cooked adding water until no crunch or gumminess to the grits like substance. I added oil by mistake which made it too moist. I lightly fried 3 and baked 3. Healthy, blend of seasonings.

  9. idk how this happened but i ended up getting 12 pattie’s out of it lol. I guess bc i measured 2 cups of uncooked lentils. anyway, the taste was all still there and i’m so glad i have tons of left overs to freeze for an easy meal for later!

    • definitely because of the extra lentils! so glad they still worked out- I love making extra for the freezer 🙂

  10. Victoria

    Love this recipe! Ended up turning these into falafel, by shaping them into balls and air frying!

  11. Susan Anderson

    These were absolutely delicious! —follow the recipe exactly .
    I used my Ninja to mince up the carrots and to make flour out of the oatmeal.
    I also added a Tablespoon of maple syrup… Sauté them in olive oil …until they were crunchy and delicious!!!!

    • That sounds so delicious, Susan! I’m so glad you enjoyed them 🙂


      Very good! I added a shredded beet to the ingredients and shaped them into falafels sized balls and baked them in the air fryer

    • Hi, not sure if i’ll get a Response in time but i am wondering if i can substitute corn flour or chickpea flour for the oat flour?

      • Hey Eva, I think chickpea flour may change the taste slightly but corn flour would work! I would start with 1/2 a cup and add more if the patties don’t stick

  12. These were amazing and easy to make. I finally found use for the lentils that have been in my pantry for months.

    • Amazing!! If you’re ever stuck with extra lentils, these burgers freeze really well!

  13. Meal prepped these for the week and ate with a side salad (spring mix and cucumbers) – delicious and filling, in a healthy way!

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