These lentil veggie burgers are a hearty, flavorful vegetarian dinner idea! These veggie burgers are full of protein and fiber, making them a healthy recipe choice for cookouts, barbecues, or a cozy winter meal.
I can’t believe I’m saying it, but I love lentil veggie burgers.
Lentils are one of those “health foods” that I never thought I’d be able to choke down, much less enjoy. My lentil meatloaf muffins definitely changed my mind about this protein packed legume, and these tasty veggie burgers are turning me into a full fledged lentil lover.
What kind of lentils to use in lentil veggie burgers
I used dried green lentils for this recipe. If you can find precooked lentils, you can substitute the 1/2 cup dry lentils and 1 cup water with 1 3/4 cups cooked lentils.
How to cook lentils
Rinse and drain 1/2 cup lentils, then combine with one bay leaf and 1 cup of water in a medium saucepan. Bring to a boil, then reduce heat and simmer, uncovered, for 20-30 minutes.
Add more water as needed to keep the lentils just barely covered. The lentils are done when they are tender. Drain any excess water and season with salt.
How to make this lentil veggie burger recipe
- Using a food processor, finely chop carrot, onion, garlic, walnuts, and sunflower seeds.
- Combine these ingredients with cooked lentils, breadcrumbs, herbs, and salt.
- Add egg, tomato paste, and worcestershire sauce, then stir in flour.
- Allow the mixture to rest for 30 minutes before forming into patties.
- Cook patties in 1 tablespoon of olive oil over medium heat for 8-10 minutes, flipping once.
Top tips
You’ll want to try get all your ingredients chopped about the same size for the best texture. I used a food processor to chop my onion and carrots separately, but you could definitely do it by hand.
I also ran the walnuts and sunflower seeds through the food processor to get them chopped evenly. Just make sure you don’t go too far and end up with nut butter!
The burgers are pan fried for that perfect crisp exterior, but you could also bake them if you’re trying to cut back on oil.
Can you freeze lentil burgers?
You can freeze these lentil veggie burgers. After cooking, allow the veggie burgers to cool before transferring to a freezer safe zip top bag and freezing until ready to use. Thaw overnight in the refrigerator or in the microwave. If you like a crisp exterior, pan fry for a few minutes on each side in a little bit of oil after thawing.
Tips for customizing:
- Play with toppings such as regular ketchup and mustard, bbq sauce, ranch dressing, chipotle mayo, etc.
- Give the burgers a Mexican flavor by swapping the thyme and oregano for 2 teaspoons chili powder and a 1/4 teaspoon cumin.
- Make these veggie burgers gluten-free by using gluten-free flour and gluten-free breadcrumbs.
- Make vegan lentil burgers by substituting 1 flax egg for the egg.
What to serve with lentil burgers
- Oven Baked Potato Wedges
- Roasted Rosemary Potatoes
- Oven Roasted Vegetables
- Vegan Orzo Pasta Salad
- Homemade Veggie Nuggets
- Creamy No Mayo Coleslaw
More veggie burger recipes
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Lentil Veggie Burgers
Ingredients
- 1/2 cup dried lentils, rinsed and drained
- 1 cup water
- 1 dried bay leaf
- coarse kosher salt
- 1/4 cup walnuts
- 1/4 cup sunflower seed
- 1/2 cup finely chopped carrot, 1-2 medium carrots
- 1/2 cup finely chopped onion, about 1 medium onion
- 2 cloves garlic , minced
- 1/2 cup panko bread crumbs
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon coarse kosher salt
- 1 egg
- 1 Tablespoon tomato paste
- 1 Tablespoon Worcestershire sauce
- 1/4 cup flour
- 1 Tablespoon olive oil
- hamburger buns
- lettuce
- tomato slices
- onion
- bbq sauce
Instructions
- Combine lentils, water, and bay leaf in a medium saucepan. Bring to a boil, then reduce heat and simmer, uncovered, for 20-30 minutes. Add more water as needed to keep the lentils just barely covered. The lentils are done when they are tender. Drain any excess water and season with salt.
- In a food processor, process walnuts and sunflower seeds until finely chopped. Transfer to a large mixing bowl and set aside.
- In the same food processor, process the carrots until finely chopped. Add the carrots to the walnut mixture and do the same with the onion.
- With a wooden spoon or spatula, mix together walnuts, sunflower seeds, carrot, onion, garlic, breadcrumbs, thyme, oregano, 1/2 teaspoon salt, and cooked lentils.
- In a separate small bowl, stir together egg, tomato paste, and worcestershire sauce. Add to the lentil mixture and stir to combine. Add the flour and stir until just incorporated.
- Cover the mixture and refrigerate 30 minutes or up to overnight. Using your hands, form into six equal patties. I like to make the patties thinner rather than tall so they cook evenly throughout.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches as necessary so as not to overcrowd the pan, cook the patties in the hot oil for 8-10 minutes, flipping once, until lightly browned and heated through.
- Serve lentil burgers with lettuce, tomato, and onion slices on hamburger buns. Top with barbecue sauce, ketchup and mustard, or whatever your favorite burger toppings are!
vivian says
These were very good, tasty, and not mushy like a lot of veggie burgers are. I sautéed them longer than called for to get a good crust on the outside. Since becoming vegetarian, about 15 years ago, I have searched for the perfect veggie burger and this is not far off. Worcestershire sauce, by the way, is not vegetarian. I use Maggi sauce whenever it is called for and am happy with the flavour. There are also products called vegetarian Worcestershire, which don’t have anchovies in them. Thanks for a good recipe!
Lindsay Moe says
I’m glad you enjoyed them! I agree, the texture is much better than ordinary veggie burgers. Thanks for the heads up on maggi sauce, I’ve never heard of that. I do purchase the vegan worcestershire sauce in the natural foods section, but yes, ordinary worcestershire is not vegetarian.