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
Course: Main6
servings15
minutes15
minutes30
minutesNOTES:
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
Ingredients
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
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 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!
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!
Hi Jackie, you can use GF flour! I’m not sure if almond flour would work well
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!
So glad you tried them, Chris!
a great very tasy burgher that is more like a meat burgher than any other I have tried excellent
Thank you, Glenys! I’m so happy you enjoyed it
Delicious recipe! I made a double batch of slider size patties. Thanks 😊
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.
Thank you Nicky! I’m so glad you tried them
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!
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.
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 🙂
Love this recipe! Ended up turning these into falafel, by shaping them into balls and air frying!
love that idea!!
Wow!
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
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!
Meal prepped these for the week and ate with a side salad (spring mix and cucumbers) – delicious and filling, in a healthy way!
So glad you tried them!