These homemade lentil burgers are hearty, savory, and surprisingly satisfying. The patties are made with cooked lentils, oats, fresh vegetables, herbs, and warm spices, then baked until the outside is golden and firm. They are a great option when you want a meatless burger that still feels like a proper meal rather than a pile of vegetables between two buns.
The key to getting good lentil burgers is keeping the cooked lentils fairly dry. Too much moisture can make the mixture soft and difficult to shape. Once the lentils are drained well, the rest comes together quickly in a food processor. You can serve the finished patties on toasted buns with lettuce, tomato, pickles, and your favorite sauce, or skip the bun and serve them with a salad or grain bowl.
Recipe at a Glance
| Prep Time | 25 minutes |
|---|---|
| Cook Time | 35 minutes |
| Total Time | About 1 hour |
| Servings | 8 burgers |
| Cooking Method | Baked |
| Type | Vegetarian |
Ingredients
For the Lentil Patties
- 2 1/2 cups cooked green or brown lentils, drained very well
- 1/2 medium yellow or white onion
- 3 garlic cloves, peeled
- 2 large eggs
- 1/2 cup old-fashioned rolled oats
- 1/3 cup fresh cilantro or parsley leaves
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium carrot, peeled and grated
- Up to 1/2 cup oat flour or all-purpose flour, only if the mixture needs it
- 1 to 2 tablespoons avocado oil or extra-virgin olive oil, for brushing
For Serving
- 8 burger buns, English muffins, or flatbreads
- Lettuce, arugula, or spinach
- Tomato slices
- Dill pickles or sliced cucumber
- Pickled red onions, if desired
- Guacamole, mustard, mayonnaise, ketchup, or another favorite burger sauce
Also Read: Ranch Chicken Rollups
How to Make Lentil Burgers
1. Prepare the Lentils
Drain the cooked lentils thoroughly. Spread them over a clean kitchen towel or several layers of paper towel and gently pat them dry. This step matters more than it might seem. Excess water can leave you with a mixture that is too loose to shape.
2. Chop the Onion and Garlic
Cut the onion into a few smaller pieces and add it to a food processor along with the garlic. Pulse several times until the onion is finely chopped but not turned into a wet paste.
3. Make the Burger Mixture
Add the dried lentils, eggs, oats, cilantro or parsley, chili powder, cumin, salt, and black pepper to the food processor. Pulse until the ingredients are combined and the mixture resembles chunky hummus. Do not process it into a completely smooth puree because a little texture gives the burgers a better bite.
Transfer the mixture to a bowl and stir in the grated carrot. If the mixture feels too wet to shape, add flour one or two tablespoons at a time until it becomes manageable.
4. Shape the Patties
Divide the mixture into 8 portions. Shape each portion into a round patty roughly 1 inch thick. Try not to make them too thin, as thicker patties stay more tender in the center while developing a nicely browned outside.
5. Bake the Burgers
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Brush both sides of the patties lightly with oil and arrange them on the baking sheet with some space between each one.
Bake for about 35 minutes, carefully flipping the patties halfway through. They should be firm and deeply golden on the outside when finished.
6. Build Your Burgers
Toast the buns if you like. Add lettuce to the bottom half, followed by a warm lentil patty. Add your favorite sauce, then pile on pickles, tomato, cucumber, or pickled onions. Finish with the top bun and serve immediately.
Also Read: Biscuit Breakfast Casserole
What You Can Do Better
Dry the lentils properly. This is probably the most important step for a sturdy burger. If the cooked lentils are holding a lot of water, the patties can become difficult to shape and may soften during baking.
Do not over-process the mixture. Lentil burgers need some texture. Stop processing when the mixture looks like a coarse, chunky paste rather than a smooth puree.
Give the patties enough thickness. A patty around 1 inch thick gives you a better contrast between the browned exterior and softer center.
Use bold toppings. Lentils have a mild, earthy flavor, so sauces and crunchy toppings make a big difference. Pickles, mustard, guacamole, spicy mayo, fresh greens, and pickled onions all work particularly well.
Let the burgers brown properly. Avoid moving them around too much while they bake. Flipping once halfway through is enough.
Easy Variations
Make Them Vegan
For a vegan version, leave out the eggs. The mixture may be slightly harder to shape, so make sure the lentils are well dried and add a little oat flour if necessary.
Make Them Gluten-Free
Use certified gluten-free oats and gluten-free oat flour or another gluten-free flour. Serve the patties on gluten-free buns or use lettuce leaves instead.
Add More Heat
Add a pinch of cayenne pepper, smoked paprika, or red pepper flakes to the mixture if you prefer a spicier burger.
Change the Herbs
Parsley and cilantro both work well, but you can also experiment with a small amount of fresh dill or green onion for a different flavor.
Also Read: Jalapeno Chicken Salad
Serving Ideas
These lentil burgers are easy to customize. For a classic burger, use a toasted bun, lettuce, tomato, pickles, and mustard. For something fresher, serve the patty over a green salad with a creamy tahini or yogurt-based dressing. You can also pair it with roasted vegetables, brown rice, quinoa, or a simple cucumber salad.
How to Store Lentil Burgers
Let leftover patties cool before placing them in an airtight container. They can be refrigerated for up to 4 days. For longer storage, freeze the cooked patties in a freezer-safe bag or container for up to 3 months. Reheat them in a 400°F (200°C) oven until hot, or warm them gently in the microwave.
Nutrition Information
The following is an approximate estimate for one lentil patty and will vary depending on the exact ingredients, amount of oil, and whether you use eggs or flour. Buns and toppings are not included.
| Nutrient | Approximate Amount per Patty |
|---|---|
| Calories | About 150 kcal |
| Protein | About 9 g |
| Carbohydrates | About 22 g |
| Dietary Fiber | About 7 g |
| Fat | About 3 g |
| Sodium | About 300 mg |
Nutrition values are estimates and can change based on the type and quantity of lentils, eggs, flour, oil, and other ingredients used.
Also Read: Bisquick Coffee Cake Recipe
Frequently Asked Questions
Can I use canned lentils?
Yes. Drain them very well and pat them dry before making the mixture. Removing excess moisture will make the patties much easier to shape.
Why are my lentil burgers falling apart?
The mixture may contain too much moisture or may not have enough binding ingredients. Pat the lentils dry and add a little oat flour or all-purpose flour if the mixture is too soft.
Can I fry lentil burgers instead of baking them?
Yes. Cook the patties in a lightly oiled skillet over medium heat for about 3 to 5 minutes per side, or until both sides are firm and browned. Handle them carefully when flipping.
Can I make the patties ahead of time?
Yes. Shape the patties ahead of time and keep them covered in the refrigerator until you are ready to cook them. This can also make the mixture easier to handle.
What should I serve with lentil burgers?
Try them with toasted buns, lettuce, tomato, pickles, avocado, guacamole, mustard, or a creamy sauce. They also work well as part of a grain bowl or salad.
